Did you know that Makali Beru (Decalepis hamiltonii), a root vegetable with its commanding flavour and aroma is in great demand in the pickle making, and is a powerhouse of medicinal properties?
Magaliberu (Decalepis hamiltonii)
Did you know that Makali Beru (Decalepis hamiltonii), a root vegetable with its commanding flavour and aroma is in great demand in the pickle making, and is a powerhouse of medicinal properties?
Magaliberu (ಮಾಗಳಿಬೇರು) species with botanical name Decalepis hamiltonii and with English name of swallow root, belongs to Asclepiadaceae family, a root vegetable with its commanding flavour and aroma. It is a monogeneric climbing shrub native to the Indian Deccan peninsula and forest areas of Western Ghats of India, and particularly in the forests of the parent old Mysore State (Karnataka now). It is known as Sariba and Svetasariva in Sanskrit, Magali beru and Makali beru in Kannada, Mahali kizhangu or Perum-nannari in Tamil, Nannari in Malayalam, Maredu kommulu in Telugu, it grows as a shrub or undershrub, the aromatic rhizome (root) of which is used in Ayurvedic medicines and for use in pickles and to make sharbat.
Its high value aromatic roots have been used as culinary spice (flavoring principle), appetiser and food preservative and used as a folk medicine in India.
Magaliberu or Sariba plants are the climbing shrub with jointed branches and cylindrical, fleshy and aromatic roots. Leaves of this plant occur in opposite direction and are orbicular, elliptic-obovate. These are approximately 5 cm long; arched and the main nerves present in 6 pairs. The bisexual flowers of this medicinal plant are small and whitish-brown in colour. The fruits, follicles type, are small (5.5 × 3 cm) with epicarp thick, crinkled, and bear short ovate seeds (6 × 4 mm). Milky latex is present in whole plant.
Oil of Decalepis hamiltonii or Magali beru has also been extracted from its wet roots by steam distillation process
It is rich in antioxidants as the roots are believed to be good for the skin. Its high value aromatic roots have been used as culinary spice (flavoring principle), appetiser and food preservative and used as a folk medicine in India such as flatulent reliver, and is known to be an effective blood purifier.
The plant studies have shown that it has insecticidal activity and a potential use in control of stored grain pests. The active ingredient in the root was synthesized and encapsulated with beta-cyclodextrins. The roots have also been subjected to supercritical carbon-dioxide based extraction at the Central Food Technological Research Institute, Mysore.
In recent years, its popularity in the international market has made its price soar and it is feared that over exploitation by destructive harvesting may soon get the plant endangered. Consequently, a rapid and efficient protocol for micropropagation of this plant by shoot multiplication and effective in vitro rooting is reported.
Its extracted juice concentrate is known as Sugandhapala in Karnataka, and Nannari in both Rayalaseema and coastal districts of Andhra Pradesh; this syrup is quite expensive. In Kerala, its juice extract is called Sarasaparilla and is in great demand during summer season as a cooling agent.
- Narasipur Char
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