Palash Flower Whole

Botanical Name: Butea monosperma

Common Name: 

• English: Bastard teak, Parrot tree, Butea gum and Sacred tree.

• Also, Known As:   Dhak, Bipornok,  Polosha, Khakara, Khakda, Khakhado, Khakhar, Khakar, Kesuda, Porasur,  Palas, Dhak, Palas, Chichara, Muttagamara, Muttulu Pilacham, Palashin, Palashmaram, Chamata, Parasa, Modugai, Paladu, Chettu, Vakrapushpa, Bhramavruksha, Raktapushpa, Yagnika, Samidha.

Origin: India

Harvested: Wild

Part used:  Whole Flower

General Information:

The vivid orange Palash flowers that grow ubiquitously in numerous geographical terrains of India are indeed a beautiful floral wonder, being aptly titled “Flame Of The Forest”. However, this small deciduous tree, scientifically called Butea Monosperma and native to India, Bestowed with umpteen medicinal traits and therapeutic bioactive components, Palash flowers, as well as the roots, leaves, seeds, fruits are a panacea to heal myriad health anomalies, such as treating stomach infections, alleviating diabetes symptoms, easing bowel movements and even boosting sexual functions. Palash has been mentioned in the ancient Ayurvedic manuscripts authored by Sushruta, Charaka as a rather powerful and important herb with medicinal, as well as religious and spiritual significance. In ancient times, when the students offered fruits to their Gurus or teachers to seek their blessings.

The Butea monosperma is originally grown in all regions of India, thriving in the dry season being a deciduous tree. It grows up to a height of 15 meters, being short and sprouting at a slow pace. The dark green leaves are in pinnate shape, arranged as three leaflets arising from the stems. The flowers of Palash are vibrant orange in colour, with many wide petals, aligned in a cluster or raceme form and are edible, being very bitter. Upon budding, the fruit is a small pod with a sharp acerbic taste.

How to use:

Hot Infusion:

The basic method for dried herbs and flower is, take 2-3 tablespoons of dried herb in a cup of teapot. Pour hot water over it and cover it with lid for 10-30 minutes. Hot water is needed to draw out the antioxidants, enzymes, vitamins, flavonoids, and volatile oils from the botanicals. Strain and squeeze out as much as liquid as possible and enjoy!

Tips:

• You can sweeten your herbal tea with bit of honey, natural fruit juice, stevia leaves powder and or licorice root powder.
• You can make ice cubes or pops by freezing tea in ice tray or pop molds.

Precautions: 

You should consult with a qualified healthcare practitioner before using any herbal products, particularly if you are pregnant, nursing, or on any medications.

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This information has not been evaluated by Health Canada.

This information is not intended to diagnose, treat, cure, or prevent any disease.