Khuji Thekera is a small, round, greenish-purple fruit produced by the Garcinia morella tree, which belongs to the Clusiaceae family. Native to the tropical and subtropical regions of South and Southeast Asia, this fruit grows abundantly in the wild forests of Northeast India. It is prized for its sour rind, which is often sun-dried and used as a culinary and medicinal ingredient.
The name “Khuji” is used in some indigenous dialects, while “Thekera” is the more widely known Assamese name. The dried rind of the fruit is a popular souring agent, much like tamarind, and is known for its distinct tangy aroma and dark purple hue when soaked.
Nutritional and Medicinal Benefits
Traditionally used in herbal remedies, Garcinia morella has garnered attention for its wide range of health benefits:
1. Digestive Aid
Thekera is known to stimulate digestion. Its natural acids and antioxidants help in the secretion of digestive juices, easing bloating and promoting gut health. It is commonly consumed after heavy meals in Assamese households.
2. Anti-inflammatory Properties
The dried rind contains xanthones and polyphenols, which are known for their anti-inflammatory and antioxidant properties. These compounds are believed to help manage conditions like arthritis and inflammation-related discomforts.
3. Antimicrobial and Antiseptic Use
Traditionally, Thekera decoctions have been used to treat sore throats, oral ulcers, and minor wounds. It is believed to have natural antimicrobial qualities that help in healing.
4. Cooling Effect
Thekera is also consumed during summer months for its cooling properties, often in the form of a refreshing drink made from soaked dried slices.
Culinary Uses: A Burst of Sour Delight
Khuji Thekera is not just a medicinal fruit but is also a flavor enhancer in many traditional dishes.
1. Sour Curry Enhancer
The dried rind is commonly added to vegetarian curries, pulses, and fish stews for its distinctive tang. In Assamese cuisine, it’s often added to dal or curry toward the end of cooking for a zesty finish.
2. Thekera Tenga (Sour Curry)
One of the iconic dishes made using this fruit is Thekera Tenga, a traditional Assamese sour curry typically cooked with fish or vegetables. The rehydrated rind infuses the dish with its rich purple color and sour flavor.
3. Herbal Tea or Infusion
Soaked in warm water, the dried slices release a purplish hue and can be sipped like herbal tea. This drink is considered beneficial for digestion and is often consumed as a traditional remedy.
4. Pickles and Chutneys
Thekera is sometimes made into spicy-tangy pickles or chutneys that pair well with rice or roti, offering a flavorful punch with every bite.
Ways to consume Khuji Thekera
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Dried Form: This is the most common way the fruit is consumed. Sun-dried slices of the rind are stored and used year-round.
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Rehydration: Before using in cooking, soak 1–2 slices in warm water for about 10–15 minutes to soften them.
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Tea/Drink: Soak the slices in hot water and optionally add honey or jaggery to create a refreshing drink.
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Paste: In some communities, the rind is ground into a paste and added to chutneys or medicinal decoctions.
Sustainability and Traditional Knowledge
Thekera trees are typically wild-harvested by tribal communities, who rely on traditional ecological knowledge for sustainable gathering. Promoting the use of Thekera not only celebrates indigenous biodiversity but also supports local livelihoods and forest conservation efforts.
Khuji Thekera (Garcinia morella) is more than just a souring agent, it's a cultural icon, a medicinal gem, and a culinary secret waiting to be rediscovered. With its myriad health benefits and tangy flavor, this underutilized forest fruit deserves a place not only in traditional kitchens but also in modern wellness and gastronomy.
