Kapok tree

Ceiba pentandra

spice · flower

Dried flower buds of the kapok tree, tasting between mustard and pepper, fried into Chettinad masalas.

Origin

South India (Chettinad)

Season (United States)

all year round

Preparation

One or two buds are fried for a few seconds in hot oil, or pounded into the masala; they are eaten with the dish.

Did you know?

It is used almost only in Chettinad cooking, in Tamil Nadu.