Red silk-cotton tree

Bombax ceiba

flower · spice

Dried red stamens of a kapok tree, which give their texture and color to nam ngiao, the soup of Chiang Mai.

Origin

Tropical Asia (northern Thailand, India)

Season (United States)

all year round

Preparation

A small handful of dried stamens cooks for about twenty minutes in the broth, where they soften and are eaten with it.

Molecules

MucilagesIn small amounts, not counted Anthocyanins

Did you know?

In Bengal, its buds and fleshy flowers are also cooked as a vegetable.