The fine grade Marathi moggu (kapok buds) are the premium quality buds, they appear as a woody bulb-like structure with a woody tail at the top. It is known as the flower buds of bombax ceiba which are also used in the regional cuisine of Southern India as a spice as well as in herbal medicine. It is very dry and compressed. The dry cores of the Bombax ceiba flower are an essential ingredient of the nam ngiao spicy noodle soup of the cuisine of Shan State and Northern Thailand as well as the kaeng khae curry. Marathi moggu is usually fried in oil before use to release its full flavor.
Zafran kapok buds are highly aromatic and cannot be eaten raw, but they can be fried in oil and crushed along with other whole spices to have an exotic condiment for complementing your favorite desi dishes.
|Vitamin A||2.323 mg|
|Vitamin C||0.6863 mg|
|Vitamin E||1.8836 mg|
- Has a good amount of antioxidants
- Regulates blood sugar
- Treats Diarrhea
- Relieves from cough
- Heals the wounds
Marathi moggu is used to prepare rice dishes in Karnataka and Andhra Pradesh such as Bisi bele bath. The fragrance is very spicy, strong, and distinct. It is also rich in antioxidants and works as an anti-diabetic. These Kapok buds have a potent tangy flavor of mustard mixed with black pepper which is often found in Karnataka’s regular table dishes. Let your loved ones taste the spicier side.