Palmyra palm sprouts

Borassus aethiopum, B. flabellifer

root

Long starchy shoots that grow from palmyra palm seeds sprouted in the ground, boiled or roasted then peeled, or dried and ground into flour.

Origin

Southern India, Sri Lanka, West Africa

Season (United States)

December to March

Preparation

Once cooked, the fibrous skin is split and removed, and the starchy inside eaten hot, like a tuber, leaving the tough fibres.

Molecules

In small amounts, not counted Insoluble fibers

Did you know?

In Tamil Nadu and northern Sri Lanka, they are sold in bunches at Pongal, the January harvest festival.