Hidden harvest: Rediscovering India’s forest superfoods
Let’s forage through these gems and their journey from tree to table.
Would you try a jamun seed hummus, moringa pod taco or a rich jackfruit seed risotto? These unique flavours are not just delicious but also deeply rooted in sustainable food traditions. By embracing these forest foods, we honour indigenous wisdom, support biodiversity and celebrate nature’s bounty.
This International Day of Forests (March 21), pledge to savour, share and safeguard!
Deep within India’s forests lies a secret pantry — one that tribal communities have unlocked for centuries.
Jamun seeds
Often discarded after devouring the tangy jamun fruit, these almond-shaped seeds are a tribal diabetes remedy. Packed with jamboline (a blood-sugar regulator), they’re sun-dried, powdered, and brewed into teas by Adivasi healers. Urban wellness brands infuse them into energy bars and gluten-free flours, proving that zero-waste isn’t just a trend — it’s tradition.
Moringa pods
Called ‘sahjan’ in tribal dialects, these tender pods are nature’s multivitamin. Rich in iron, calcium and vitamin C, Gond and Santhal communities stew them into curries or ferment them into pickles. Today, moringa’s drought-resistant superpowers make it a climate hero, with startups turning pods into protein powders and crunchy chips — fueling both bodies and soil health.
Jackfruit seeds
While jackfruit’s fleshy bulbs steal the spotlight, its seeds are protein-packed marvels. Tribal cooks roast them over fires, grind them into chutneys or simmer them in stews. Now, vegan chefs boil and blend them into plant-based pâté or slice them into seed bacon, tackling food waste while honouring the forest’s nose-to-tail philosophy.
Share the story of these superfoods. Every bite and every voice keep our forests alive.