Juicy wild fruits of Himalayas
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Dinesh Kukreti
Nature has provided unmatched beauty to the mountainous region of Uttarakhand. Here, not only in nature, in civilization, in culture, in rites, in rituals and traditions, there is as much variety as snigger. This is the reason that the mountain which appears to be hard away from the distance, makes the inner soul happy. This is the same mountain, which has been sharing happiness and prosperity in various forms to humanity since time immemorial and even today, this order continues unabated. See the generosity of the mountain, that he never let any creature who came to his shelter sleep hungry and thirsty. When he provided medicinal wealth to his forests, he also blessed them with flowers and fruits. That is why the wild fruits found in the Himalayas were deeply ingrained in the folk culture here. These wild fruits are very important not only in terms of taste, but also health. Wild fruits including Bedu, Timla, Melu (Mehal), Kafal, Ames, Dadim, Karaunda, Plum, Wild Amla, Apricot, Hinsar, Kinagod, Khainu, Tung, Khadik, Bhimal, Amra, Kimu, Gular, Bhamora, Bhinu There are more than a hundred species, which provide natural richness to the mountain. Vitamins and anti-oxidants are found in plenty in these wild fruits. The good thing is that due to these qualities, gradually they are also connected to the economy of the mountain. Actually, their trees, flowers, leaves, bark and roots along with wild fruits are not only helpful in making various medicines, but also in making colors, tanning, etc. Despite this, due to lack of knowledge about the commercial utility of most fruits, the local people could not connect with the market. If this is taken care of, then these wild fruits can form a new definition of development in the mountain. Come! Some of the major wild fruits
Let us also get acquainted with the merits.
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If you came to Uttarakhand in summer and did not taste kafal (Mirika esculenta), then the journey was incomplete. Kafal that springs automatically in the forests of Central Himalayas at an altitude of 1300 to 2100 meters above sea level It is extremely beneficial for our body due to its anti-oxidant properties. Its small kernel berry-like fruit comes in bunches and becomes very red on ripening. Then it is eaten. Its sour-sweet taste is very beneficial in pleasing and stomach disorders. Kaphal is rich in many medicinal properties. While its bark is used in tanning, it has also been considered as a good medicine for hunger and diabetes. Due to its anti-oxidant properties, the risk of cancer and stroke is also reduced. Kafal cannot be kept for long. This is the reason why other fruits of Uttarakhand Where they are easily sent to other states, people have to come to Devbhoomi to eat the fruit. Kafal trees grow in fairly large and cool shady places. Kafal, which has strong economical ability in mountainous regions, is known as 'Kayphal' in Ayurveda. Myricetin, myricetrin and glycosides are found in its bark. Phytochemical polyphenols found in its fruits including inflammation reduction Known for its bacterial and antiviral effects.
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The shrubs of Kingod are seen in abundance in the mountains along the jungles and along the paths. The scientific name of Kinagod, found at altitudes from 1200 to 2500 meters above sea level, is Barbaris erissata. In ayurveda It is known as Darduhaldi and is used in the diagnosis of various diseases. It has 656 species worldwide and about 22 species in Uttarakhand. Traditionally Kyongod skin disease, diarrhea,
Jaundice is found beneficial in the diagnosis of many other diseases including eye infections, diabetes. Talking about nutrients and minerals, it is found in protein 3.3 percent, fiber 3.12 percent, corbohydrates 17.39 mg per hundred grams, vitamin C 6.9 mg per hundred grams and magnesium 8.4 mg per hundred grams. In the manufacture of Ayurvedic medicines, kingod is of such importance that many elements are removed from the same tree. Vitamin-C is found in plenty in its fruit, which is very beneficial in skin and urinary problems. However, due to not being familiar with their medicinal properties, the fruit of kingod has not been able to make a place in the market till date. Whereas, this fruit has no answer in terms of taste. Therefore children eat it with great fervor.
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Xhassar (Yellow Rasberry or Himalayan Rasberry), found in abundance in the Himalayan region from 750 to 1800 meters above sea level, is a very tasty fruit. It also grows on forests and hilly paths on its own. Hinser's scientific name is Rubus ellipticus, which is a plant of the Rosaceae family. Due to the presence of good medicinal ingredients in Hinsar, it is used as a traditional medicine in the prevention of various diseases. ancient times After thorough scientific analysis and testing of Hinsar from to the present, it is also used for anti-oxidant, anti-tumor and wound healing. Good pharmacology activity as well as nutrient in hinser Elements such as corbohydrate, sodium, calcium, magnesium, potassium, iron, zinc and acarvic acid are found in abundance. It contains vitamin C 32 percent, manganese 32 percent, fiber 26 percent and sugar.
The quantity is estimated at four percent. Apart from this, Hinsar is also being used in making jam, jelly, vinegar, wine, chutney etc. It is also a good source of malic acid, citric acid, titric acid. this is the reason
Gradually, the market is also becoming familiar with its fruits.
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Timla, found in the central Himalayas from 800 to 2000 meters above sea level, is a fruit that locals, tourists and shepherds eat with great fervor. Timla, which is a storehouse of nutritional and medicinal properties. The scientific name of this plant of Moresi clan is Ficus auriculata. Timla is neither produced nor cultivated. It grows on the farmland itself under agro forestry.
Baramasi Fruit Juicy Bedu
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On hearing the famous Uttarakhandi folk song 'Bedu Pako Baramasa' the taste of sweet juicy fruits of Bedu (Wild Fig) dissolves in the tongue. Baramasa means twelve months. This delicious wild fruit Northwest
It is found in the Himalayas from low to medium altitude. It is also used as a vegetable and medicine in many states. Although the entire plant of Bedu is useful, but its bark, roots, leaves, fruits and chops are full of medicinal properties. Traditionally, it has been used to prevent abdominal diseases, hypoglycemia, tumors, ulcers, diabetes, and fungal infections. In Ayurveda pulp of Bedu fruit is used for prevention of constipation, lung disorder and bladder disease disorder. As far as nutritional quality of Bedu fruit is concerned, it contains protein 4.06 percent, fiber 17.65 percent, fat 4.71 percent, corbohydrate 20.78 percent, sodium 0.75 mg per hundred grams, calcium 105.4 mg per hundred grams, potassium 1.58 mg per hundred grams, Phosphorus is found at 1.88 mg per hundred grams and most organic matter up to 95.90 percent. The ripe fruit of Bedu contains 45.2 percent juice, 80.5 percent moisture, 12.1 percent soluble content and about six percent sugar.
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In the mountain, along with peaches and bedu, bushes of Ghingaru (Teagus nullata) are also paralyzed with small red colored fruits. Gingharu is a multi-yearly shrubby plant of Rosaceae clan, growing at an altitude of 3000 to 6500 feet above sea level in the mountainous regions of the central Himalayas. Children eat its fruits with great fervor, and now its juice is also being prepared as a blood pressure medicine. Its leaves are used in making herbal tea abroad. The neglected Ghingaru found in the jungles of the mountain region is capable of keeping the heart healthy. This property has been discovered by the Defense Bio-Energy Research Institute Pithoragarh. The institute has prepared Hridyamrit with its flower juices. Gringaru fruits have the ability to relieve the above blood pressure and disease like hypertension. Whereas, the substance made from its leaves protects the skin from burning. It is called Anti Sunvern. Also leaves many anti-oxidant cosmetics and It is also used to make cosmetics. Decoction of the bark of Ghingaru is beneficial in the prevention of female diseases. Despite being a small bush, Ghingaru's wooden sticks and hockey are considered the best.
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Bhamora is an important fruit known in the Himalayan regions at altitudes from one thousand to 3000 meters above sea level. The scientific name of this plant of Cornaceae clan is Cornus capitata. Although the fruit of Bhamore is rarely eaten, but the grazing people still eat it with great fervor in the forests. After ripening from mid-September to November, the fruit of Bhamore turns red like strawberry, hence it is also called Himalayan strawberry. Besides being full of nutritional and medicinal properties, it is also very tasty. According to a study published in the International General of Farmtech Research in the year 2015, Bhamora also has honeycomb properties. Anthocyanin, an important ingredient in its fruit, is found ten to 15 times more than other fruits. Several scientific studies have also reported that the tannin present in Bhamora is also used as an alternative to quinine. Speaking of nutritious quality in Bhamore fruit, it is found in protein 2.58 percent, fiber 10.43 percent, fat 2.50 percent, potassium 0.46 mg and phosphorus 0.07 mg per hundred grams.
We just went to trek Tungnath, never went to such heights, still in aww of its beauty. Next will explore fruits tooЁЯШК. Thank you
ReplyDeleteThank you seema ji.
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