Birth Star: UTHRATTATHI
English Name: Palmyra palm
Malayalam Name: കരിമ്പന
Botanical Name: Borassus flabellifer L.
Family: Arecaceae
Flowering & Fruiting: March-September
Description: Trees up to 40 m. While the outer layer of the palmyra fruit is still immature, it is eaten uncooked. The outer layer can also be consumed raw, boiled, or roasted if allowed to mature. The fruit has a jelly-like consistency and a flavor akin to lychees. In curries, sweets, and sweet coconut drinks, it is frequently utilized. The sap from the tree can be cooked down to create sugar blocks, commonly known as palm “jaggary,” or fermented into a palm “toddy” (wine). This sugar serves as the main source of carbs for the local cuisine on various Indonesian islands. The edible starch that may be turned into flour is another resource found in the palm tubers. The fruit also contains anti-inflammatory and antioxidant qualities. The leaves of the palmyra have also demonstrated strong antibacterial and antifungal properties.
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