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Keranji - Dialium indum L. var. indum - Fabaceae [1]
Other names:
Velvet tamarind (English) [1]
General information:
A canopy tree up to 45 m tall [2]
Distinguish botanical characteristics:
Leaf – compound, alternate imparipinnate, leaflets (3-9) – alternate, ovate-lanceolate, subcoraceous, acuminate to cuspidate[2]
Fruit – globose, slightly compressed; shell – black, brittle; seed – testa – light to dark brown, shiny[2]
Wood – heartwood – golden- or red-brown, sapwood – white to yellowish[3]
Fruit – globose, slightly compressed; shell – black, brittle; seed – testa – light to dark brown, shiny[2]
Wood – heartwood – golden- or red-brown, sapwood – white to yellowish[3]
Uses:
Medicinal uses – leaves – used to treat dysuria; bark – for treatment of toothache[4]
Fruit pulp (ripened) – edible, taste like tamarind – eaten raw or candied[2]
Wood – as timber for construction – houses, boats, rulers[3]
Fruit pulp (ripened) – edible, taste like tamarind – eaten raw or candied[2]
Wood – as timber for construction – houses, boats, rulers[3]
Major/bioactive phytochemicals:
Fruit – shell (exocarp) and seed – antioxidants, phenolic acids – vanilic, syringic acid[5]
References:
[1] https://caesalpinoideae.linneus.naturalis.n/linnaeus_ng/app/views/species/taxon.php?id=92034&epi=117
[2] https://asianplant.net/Fabaceae/Dalium_indum.htm
[3] https://tropical.theferns.info/viewtropical.php?id=Dialium+indum
[4] https://www.plantsjournal.com/archives/2019/vol7issue4/PartD/7-4-33-795.pdf
[5] Osman MF et al. Antioxidants 7(11), 154,2018
SK & NMH, 2022
