The flower buds, semi mature fruits and young shoots with small leaves are pickled for use as a spice. It gives flavour, aroma and saltiness to Pasta sauces, pizza, fish, meats and salads. It is reduces flatulence and anti-rheumatic. It helps to improve liver function and used against arteriosclerosis, as diuretic, vermifuges and tonics. It has anti-oxidant property. Caper extracts and pulp are used in cosmetics.
Marathi Moggu, also known as Kapok Buds or Indian Capers, is a unique spice native to South India, especially popular in Karnataka cuisine. These dried flower buds come from the Bombax ceiba tree and are known for their strong, slightly bitter, and nutty flavor with a hint of clove and mustard.
Culinary Uses:
Marathi Moggu is a key ingredient in traditional dishes like Bisi Bele Bath, Karnataka-style sambar, and various spice blends (masalas). Typically dry-roasted or fried in oil to bring out its flavor, it is never used raw.
Flavor Profile:
Pungent and aromatic
Earthy and slightly bitter
Adds depth to spice mixes
Health Benefits:
Traditionally used in Ayurvedic practices, Marathi Moggu is believed to aid digestion and has anti-inflammatory properties.
Scientifically known as Capparis Sandwichiana, pickled capparies grows in tropical and subtropical regions. A flowering plant whose fruit is used for pickling
Scientifically known as Capparis Sandwichiana, pickled capparies grows in tropical and subtropical regions. A flowering plant whose fruit is used for pickling.
The caper of Pantelleria is an excellent natural remedy to facial pigmentation problems. It helps attenuate skin stains and diminish freckles. The Sicilian blood orange, with its high levels of minerals and vitamin C, hinders the production of melanin and it is a powerful antioxidant.
