Indian trumpet tree

Oroxylum indicum

vegetable · flower

Young sword-shaped pods grilled over embers, scraped and eaten with jaew, and large cooked flowers, bitter.

Origin

South and Southeast Asia (Laos, Thailand, India)

Season (United States)

June to October

Preparation

The grilled pod is scraped of its charred skin, then sliced; the flowers are boiled for a few minutes to lose some bitterness.

Molecules

In small amounts, not counted Insoluble fibers

Did you know?

Its dry pods hang from the tree like swords: in English it is called “midnight horror”.