Bombax ceiba
Uses
India (Rajasthan, western): succulent young roots roasted, and eaten after peeling off the skin. Young roots cut in to pieces, mixed with spices and boiled or eaten raw, with salt. Tender leaves are boiled with condiments and eaten. Flowers dried, pounded, and used in the preparation of bread[sic] (chapati?) – with or without [the addition of] corn [sic] flour. Pith and unripe fruit reported eaten in Maharashtra [Goa?].
Additional Information
- Name Authority:
- L.
- Vernaculars:
- Hindi[?]: Sémul. Maharashtra/Goa: Lal sawar
