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Boiled or pickled, they are good

A handful of `ber' has 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 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 , 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 it. 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. . In South America, a potent brew is made from the ripe fruits. A hundred grams of ripe edible portions contain 80 Calories. A handful contains more than a day's requirement of vitamin C. The fruit also contains phosphorus.

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. The Burmese use the fruit to dye silk and the East Africans use the bark to make permanent dyes.

Ber seeds were an ancient Indian cure for nausea and vomiting during pregnancy. The acid in the fruit made it popular as a remedy for cuts and ulcers. Dried ripe fruits are a laxative. Leaf and root decoction are a folk cure for intestinal disorders.

RAJIV. M

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