Then, it is pounded with tamarind, red chillies, salt, and jaggery. Traditionally in India, the fruits are dried in the sun and the hard nuts are removed. Often the dry fruit (Ber) was used as a padding in leather horse-saddles in parts of Baluchistan in Pakistan.The Arabic names Sidr is used for Ziziphus species other than Z.
nummularia in Pakistan and parts of India and is eaten both fresh and dried. Rather Ber is used for three other cultivated or wild species i.e. jujuba: the local name Ber is not used for Innab. There seems to be quite a widespread confusion in the common name. Ziziphus jujuba grows in northern Pakistan and is known as Innab, commonly used in the Tibb Unani system of medicine. These names are related, and the Turks use a similarly related name, “hünnap”. In Persian cuisine, the dried drupes are known as annab, while in neighboring Azerbaijan it is commonly eaten as a snack, and are known as innab. In Lebanon, Jordan and other Middle Eastern countries the fruit is eaten as snacks or alongside a dessert after a meal. In Korea, jujubes are called daechu and are used in Daechucha teas and samgyetang. These fruits are also a significant ingredient in a wide variety of Chinese delicacies. Such jujubes are called jiu zao (? literally “alcohol jujube”). Jujubes are sometimes preserved by storing in a jar filled with baijiu (Chinese liquor), which allows them to be kept fresh for a long time, especially through the winter. In China, a wine made from jujubes, called hong zao jiu is also produced. Although not widely available, jujube juice and jujube vinegar are also produced they are used for making pickles in West Bengal and Bangladesh. In China and Korea, a sweetened tea syrup containing jujube fruits is available in glass jars, and canned jujube tea or jujube tea in the form of teabags is also available. They are available in either red or black, the latter being smoked to enhance their flavor. They have pointed, oblong stones.Įdible Uses:The freshly harvested as well as the candied dried fruits are often eaten as a snack, or with coffee. The pulp becomes softer and sweeter in drying, and the taste more like wine.
The fruit is a blood-red drupe, the size and shape of an olive, sweet, and mucilaginous in taste, slightly astringent. The small flowers are pale yellow and solitary. They have many branches, with annual thorny branchlets bearing alternate, oval-oblong leaves of a clear green colour, with three to five strongly-marked, longitudinous veins. The trees average 25 feet in height and are covered with a rough, brown bark. It is distributed in the warm-temperate and subtropical regions throughout the world. Habitat:Jujube Berries is Originally a native of Syria, Zizyphus vulgaris was introduced into Italy in the reign of Augustus, and is now naturalized in Provence, and particularly in the islands of HyŠres, where the berries are largely collected when ripe, and dried in the sun. In Vietnamese, the fruit is called “táo tàu,” which translates to “Chinese apple. Jujube fruit is called or just in Mandarin Chinese,”pomme surette” in French, “bor” in Konkani and Marathi, “ber” in Hindi, kul in Bengali,borai in Bangladesh, ilanthappazham or badari in Malayalam, (ilanthai/elantha pazham) in Tamil-speaking regions, (Yelchi Hannu) in Kannada and “Regi pandu” in Telugu. Rhamnus Zizyphus.Ĭommon Name :Jujube Berries, Indian jujube or Chinese date.Bengali :Kul Botanical Name : Zizyphus vulgaris/ Ziziphus jujuba
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