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Boiled or pickled, they are good

A handful of `ber' contains more than a day's requirement of Vitamin C

The ber is native to the Yunnan province in China, but its presence in India dates back at least to 2000 BC. Ber nuts have been discovered among plant remains during archaeological excavations at Navdatoli-Maheshwar in Madhya Pradesh. Ber was part of the diet of people living in this region during the Chalcolithic era between1500 BC and 1000 BC. The Yajur Veda mentions ber as badara. The abundance of ber trees probably gave Badarinath its name. Ber is part of religious ceremonies of Kashmiri Hindus, and feature in funeral ceremonies in northern India. Ber twigs figure in sacred rites during marriage ceremonies in western India.

Most Indians prefer to eat ber ripe and out of hand, but some prefer them boiled for a few minutes. Pickles are made from sour ber fruit. In South East Asia, unripe ber fruits are eaten with salt, and refreshing cold drinks are made from the ripe fruits. Powdered sun-dried ripe fruits are an out-of-season specialty in these parts. In Africa, dried or fermented fruits are made into sour-sweet cakes with an acidic tang. The tender leaves are a leafy vegetable in Indonesia. In South America, a potent brew is made from the ripe fruits. Hundred gram of ripe edible portions contain 80 Calorie. The fruit is especially rich in Vitamin C. A handful contains more than a day's requirement of this vitamin.

The saponin in ber helps fishermen in Ethiopia stun and stupefy fish. The ber tree is grown in India as a host for the lac insect. Ber seeds were an ancient Indian cure for nausea and vomiting during pregnancy.

RAJIV. M

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