Yongchak

Scientific Name
Group : Angiosperm (Dicotyledon)
Family : Mimosaceae
Genus : Parkia
Species : javanica Merr.
Common Name
English Name : Tree bean
Hindi Name : -
Manipuri Name : Yongchak
Other Details
Habit : Robust tree
Parts Use : Bark, Fruit & Inflorescence
Preparation : Bark is boiled for extract. Inflorescence & tender pod is eaten raw/cooked. Fruit/seed crushed & boiled for extract. Seeds are roasted for consumption. Inflorescence and fruit (pod) is edible and regarded as one of the most delicacy foods.
Mode of use : Decoction and Fresh
Ingredients : The associating pungent smell of P. javanica is due to the presence of thiazolidine-4-caboxylic acid, a cyclic sulfur containing amino acid.
Ailment Treated : Bark decoction is given for dysentery and diarrhoea. Roasted seeds eaten for stomach disorder. Tender pod is useful for intestinal disorder. Fruit/seed decoction is used for bleeding piles.
Source : Valley and hill areas. Generally cultivated in private lands as cash crop.

Yongchak
Yongchak