Hello, I am Madras Thorn Tree

I am an evergreen tree, so I keep my leaves all year, instead of shedding them in the winter.  My height ranges from 10 to 20 meters and we grow in tropical to subtropical climates worldwide. As you can see, I have pretty tiny leaves, with a pair of leaflets on either side of the leaf stalk (i.e. a pinnate structure) with sharp thorns that lie at their bases. I also bear small, beautiful white flowers and curly pods.  The pods are long, coiled, twisted, irregular in shape and flattened, looking like the Indian sweet – Jalebi - hence my common Hindi name – Jungle Jalebi.  My pods contain edible pulp and seeds.

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I have been growing wild since ancient times and have been used by indigenous peoples as a source of food, construction material, medicine, and firewood. We re-grow branches and trunks quickly, providing a sustainable source of wood.  I am also relatively resistant to drought and fire. These qualities combined with my attractive appearance make me an ideal ornamental tree. My sporadic growth nature is often utilized by being planted beside other Madras Thorn trees to form dense property lines and fences and as an impenetrable perimeter. However due to my aggressive growth pattern, I am also considered invasive in some regions worldwide.

 

I get utilized as a fodder plant and my wood can be used in rough construction or as firewood, my bark yields gums and tannins. But more than anything else, I am a foodie’s bestie.

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My coiled seed-pods contain a sweet & sour pulp that can be eaten raw and is used in various culinary preparation in various countries like India, Mexico, the Philippines and Qatar.  The pulp is incorporated into beverages and mixed into a wide range of both sweet and savory dishes.

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In India, my pod pulp is mixed into stir-fries, curries, or pickled for extended use. My black seeds can be roasted and peeled, utilized in curries, or consumed as a side dish. I pair very well with aromatics such as garlic, ginger, curry leaves, cumin, mustard seeds, and mint, and fruits such as coconut, oranges, lemons, limes, pomegranates, and strawberries.

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In my native country Mexico, my pod pulp is combined with water and sugar to make a refreshing drink consumed on hot days. I am pureed into a paste with chili powder and salt and used as a base for stews, soups, and sauces.

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Not just tasty, I am of high nutritional value.  

 

I am an excellent source of Vitamin C to strengthen the immune system and a good source of calcium and phosphorus to protect bones and teeth. My bark contains phytochemicals such as alkaloids, tannins, flavonoids, proteins, and saponins at a dose of 200-400 mg/kg which can help control sugar levels and lower cholesterol, potentially preventing diabetes.  My pods are also rich in iron, potassium, and thiamine, and are a source of antioxidants that reduce inflammation and guard the cells against free radical damage.

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In addition, I have medicinal value too. My bark and edible pod pulp have been traditionally used in natural Southeast Asian medicines to reduce symptoms associated with mouth sores and toothaches. My bark is also processed into an extract and used to relieve indigestion, dysentery and other intestinal issues.

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Moreover, I serve as an antipyretic (i.e. fever reducer) and can be used to treat eye inflammation. The leaves are often prepared in a poultice (i.e. mushy mixture) with alcohol to address bile-related issues, and they have also been used to prevent abortions and miscarriages. The pulp from my fruits is regarded as astringent and haemostatic (i.e. stops bleeding), making it effective for treating hemoptysis (i.e. blood-cough). Additionally, ground seeds have been traditionally utilized to clean ulcers.

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The Huastec (indigenous) people of northern Veracruz and San Luis Potosí in Mexico use different parts of the tree to treat gum ailments, toothache and cancer.