Khejri bean

It is a tropical and subtropical plant. The plant grows best on sandy plains, sand dunes. It suits arid regions. It can grow in places with less than 75 cm of annual rainfall. It can tolerate alkaline soils and possibly salty soils. It can tolerate pH up to 9.8.

Also known as:

Banni, Chaunkra, Hamra, Jambi, Jambu, Jammi chettu, Jand, Jandi, Jangli matar, Jhand, Jot, Kandi, Khaka, Khanjra, Khar, Khejari, Khejdi, Khejra, Khejri, Khijado, Parampu, Perumbai, Perumbay, Sami, Sangri, Saundad, Saundar, Saunder, Semru, Shami, Shami, Sheh, Shemri, Shum, Summi, Tambu

Synonyms

Prosopis spicigera Linn.

Mimosa cineraria L

Edible Portion

Fruit, Pods, Bark, Seeds, Leaves, Gum

Where does Khejri bean grow?

Found in: Afghanistan, Arabia, Asia, India, Iran, Pakistan, Qatar, Saudi Arabia, Somalia, Sri Lanka, United Arab Emirates, UAE

Notes: Also as Mimosaceae.

Status: Fruit are sold in markets.

Growing Khejri bean

Cultivation: It can be grown from seeds, It can also be grown by budding to produce smaller plants. These can be used as a hedge. It can be grown with moth or Urd beans and mustard.

Edible Uses: The dried bark, leaves and seeds have been dried and ground and mixed with other grain flours. The young leaves are eaten. The gum is edible. The bark has a bitter taste. It is probably better avoided. During famines it was ground to flour and used to make bread. The unripe pods are boiled and used as a vegetable. The mature pods are eaten as a fruit. The dried pods have been eaten raw. The sweetish pulp around the seeds is eaten green or dry, raw or cooked. It is also boiled with vegetables and salt and butter. It can also be dried and preserved.

Nutrition Info

per 100g edible portion

Edible Part	Energy (kcal)	Protein (g)	Iron (mg)	Vitamin A (ug)	Vitamin c (mg)	Zinc (mg)
Bark	-	-	-	-	-	-
Pods	-	-	-	-	-	-
Seeds dried ground	-	-	-	-	-	-
Leaves	-	-	-	-	-	-
Shoots	-	-	-	-	-	-

References

Ambasta, S.P. (Ed.), 2000, The Useful Plants of India. CSIR India. p 492

Arora, R. K., 2014, Diversity in Underutilized Plant Species - An Asia-Pacific Perspective. Bioversity International. p 50

BHANDARI,

Bot. Exch. Club Soc. Brit. Isles 3:422. 1914 [As (L.) Druce]

Chaturvedi, Y. et al, 2001, Level of B-carotene and effects of processing on selected fruits and vegetables of the arid zone of India. Plant Foods for Human Nutritiion 56: 127-132

Dobriyal, M. J. R. & Dobriyal, R., 2014, Non Wood Forest Produce an Option for Ethnic Food and Nutritional Security in India. Int. J. of Usuf. Mngt. 15(1):17-37

Facciola, S., 1998, Cornucopia 2: a Source Book of Edible Plants. Kampong Publications, p 153 (As Prosopis spicigera)

Flora of Pakistan. www.eFloras.org

GUPTA & KANODIA,

Hedrick, U.P., 1919, (Ed.), Sturtevant's edible plants of the world. p 518 (As Prosopis spicigera)

http://iscmumbai.maharashtra.gov.in/floristic%20survey.html

KING,

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Mant. pl. 1:68. 1767 (As Prosopis spicigera)

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SAXENA

SHANKARNARAYAN & SAXENA

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Singh, H.B., Arora R.K.,1978, Wild edible Plants of India. Indian Council of Agricultural Research, New Delhi. p 79