Magali beru

Decalepis hamiltonii

root

A vanilla-scented root, grated into a pickle with curd and chili, or added to drinks, in southern India.

Origin

Deccan Plateau (Karnataka, Andhra Pradesh, Tamil Nadu)

Season (United States)

all year round

Preparation

The root is scraped, its woody core removed, and the flesh grated: it marinates for a few days in spiced curd, then is served as a side.

Molecules

In small amounts, not counted Insoluble fibers

Did you know?

Its scent comes from a close relative of vanillin.