Family:- Clusiaceae
Common Name:- Amlavetsa(Hindi)
Vernacular name:- Mabia/Tabiang(Nyishi), Bor Thekera(Assam)
General_Information
Garcinia pedunculata is a traditional wild fruit found in the foothills of the Himalayas and distributed along the Northeastern states of India, popularly known as Bor Thekera in Assamese, is an evergreen tree very resemble with Garcinia mangostana. The tree is endemic to the south-eastern regions of Asia such as parts of Myanmar and north-eastern parts of India. It can be widely seen mostly in Assam & Meghalaya.The mature G. pedunculata fruit is greenish yellow and is consumed as a vegetable; it is also used as an ingredient in cooking different types of meat and chicken. This fruit extract is reported to possess a variety of pharmacological benefits including antioxidant, antimicrobial, anti-inflammatory, hepatoprotective, and cardioprotective properties.
Garcinia pedunculata has been traditionally used for cooking and as an antiscorbutic, an astringent, a cardiotonic, and an emollient. It is also utilized in the treatment of chronic catarrh, asthma, cough, bronchitis, dysentery, digestion, and fever. However, the specific chemical compounds responsible for these beneficial effects have not yet been identified.
Medicinal_Use
Sohdanei grows in a tree where the leaves and the seeds are said to have medicinal benefits. The fruit is believed to be used as an antiscorbutic (a medicine that prevents scurvy). Sohdanei is also known to be rich in antioxidants. It is also believed to be helpful in addressing gastric issues and rheumatic pain. Due to its high HCA content, it is believed to be useful as a natural antiobese agent.
Edible_uses
• Add Sohdanei pieces while brewing tea and enjoy every sip.
• It can be eaten raw or cooked.
• Add it to curries to add sourness
• Sohdanei is also used for enhancing the flavour while fermenting bamboo shoot. Fermented bamboo shoot is a traditional food in the northeastern states which help to extend the storage life of bamboo shoots and adds a unique aroma and taste.
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