Products Bulk Herbs & Botanicals Bael Fruit (Bel)- Dried
Bael Fruit or Bel FruitAagle marmelos,Wild Crafted
Also known as Bael, the Bel fruit is found wild all over the sub-Himalayan forests. Bel trees are often cultivated near temples because they are believed to be sacred (thus the name holy fruit). Bel leaves and fruit are a customary offering to the god Shiva, one of the main Deities of Hinduism and who is said to have lived under a bel tree. Bel is also considered to be an emblem of fertility.
Scent: The smell is slightly acrid
Qualities: All parts of this tree have medicinal qualities. A ripe fruit is round or oval. The diameter ranges from 5 to 12 centimeters (2-12 inches). The rind is yellow or brown, with a woody texture similar to that of a mangosteen, but thicker. The fruit contains volatile oils, pectin, and tannins. The wood-ash is rich in minerals and phosphates. This tree has anti-bilious, anti-parasitic, antipyretic, aphrodisiac, aromatic, alterative, astringent, digestive, stomachic, stimulant, tonic, and laxative properties.
Uses: The fruit is rich in riboflavin and is used in numerous products like candy, squash, toffee, slab, pulp powder, and nectar. It is a very good source of protein which is 5.12 per cent of the edible portion. Fresh half-ripe Bel fruits are mildly astringent, but valuable for their rich nutritive, sweet, aromatic mucilage and pectin contents - very good for all kinds of stomach disorders used for dysentery and diarrhea.
In Ayurveda considered a rasayana, (rejuvenating) the bel pacifies kapha and vata doshas, increases pitta dosha (bitter, astringent, light, dry) Indians also use mature but still unripe fruits to make jam, marmalade and syrup. They even make a toffee from the pulp. In marmalade, jelly or syrup form, people consume bael to treat diarrhea and dysentery
How to Use: Bel Fruits are very useful in chronic diarrhea and dysentery, particularly in the case of patients having diarrhea, alternating with the spells of constipation.
After removing the long flat seeds, Indonesians and Sri Lankans eat the pale orange pasty pulp mixed with palm sugar for breakfast. People in northeastern Thailand do something similar with the pulp and cane sugar. Indians make a fruit smoothie drink (a "sherbet" or "sharbet") from the pulp by beating in milk and sugar.
Dried slices of the fruit are sold by us as we have tried them. The traditional method are soaked and boiled, strained free of fiber and the liquid sweetened and drunk as a tisane (infusion). This may be diluted with water and ice and a squeeze of lime juice added to make a refreshing drink.
Cautions: Large doses may cause liver abnormalities.
Note: These statements have not been evaluated by the US Food and Drug Administration, and this product is not intended to diagnose, treat, cure or prevent any disease. We at eSutras do not recommend internal use of supplements or herbs without prior consultation with your doctor or herbalist.
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