Bael Fruit

Botanical Name: Aegle marmebs

English Names: Stone apple

Indian Name: Bael Fruit

Origin, Distribution and Composition

The Bael Fruit is a large tree, 8 to 10 meters in height. It has a big stout trunk, unusual branches with long, straight outgrowth, aromatic leaves, sweet scented and greenish-white flowers. The  fruit is woody and smooth, 5 to 15 cm in diameter. It has numerous seeds which are densely covered with fibrous hair and are embedded in a thick aromatic pulp. The flesh is eaten fresh or dried.

The tree is held sacred by the Hindus. The history of this tree has been traced to Vedic period (2000 B.C. -800 B.C.).   The tree has great mythological significance and abounds in the vicinity of temples.

The leaves of the tree are traditionally used as sacred offering to Lord Shiva, the God of health. Lord Shiva is believed to live under the tree. The tree is indigenous to India and is grown throughout the sub-continent as well as most countries of South-east Asia.

An analysis of the

bael fruit shows that it consists of moisture 61.5 per cent, protein 1.8 per cent, fat 0.3 per cent, minerals 1.7 per cent, fibre 2.9 per cent and carbohydrates 31.8 per cent per 100 grams of edible portion.

Its mineral and vitamin contents include calcium, phosphorus, iron, carotene, thiamine, riboflavin, niacin and vitamin C. Its calorific value is 137.


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Healing Power and Curative Properties of Bael Fruit

The bael tree is one of the most useful medicinal plants of India. Its medicinal properties have been described in the ancient medical books in Sanskrit. All parts of this tree-stem, bark, root, leaves and fruit at all stages of maturity -have medicinal virtues and have been used as medicine for a long time.

The fruit's medicinal value is very high when it just begins to ripen. The fruit is aromatic, cooling and laxative. It arrests secretion or bleeding. The unripe or half-ripe fruit is good for digestion. It is useful in preventing or curing scurvy. It also strengthens the stomach and promotes its action.

Constipation

Ripe fruit is regarded as best of all laxatives. It cleans and tones up the intestines. Its regular use for 2 or 3 months throws out even the old accumulated fecal matter. For best results, it should be taken in the form of juice, which is prepared from the pulp of the ripe fruit.

After breaking the shell, the seeds are removed, with the contents, spooned out and sieved. Milk and sugar are added to make it more palatable. The pulp of the ripe fruit can also be taken without the addition of milk or sugar. About 70 grams of the fruit will suffice for an adult.

Diarrhea and Dysentery

The unripe or half-ripe fruit is perhaps the most effective remedy for chronic diarrhea and dysentery where there is no fever. Best results are obtained by the use of dried bael or its powder.

The bad fruit, when it is still green, is sliced and dried in the sun. The dried bael slices are powdered and preserved in airtight bottles. The unripe fruit can also be baked and used with jaggery or brown sugar.

Peptic Ulcer

An infusion of bael leaves is regarded as an effective remedy for peptic ulcer. The leaves are soaked overnight in water. This water is strained and taken in the morning. The pain and discomfort are relieved when this treatment is continued for a few weeks.

Bael leaves are rich in tannin which reduces inflammation and help in ihe healing of ulcers. Bael fruit taken in the form of a beverage also has great healing properties on account of its mucilage content. This forms a coating on the stomach mucosa and thus helps heal ulcers.

Ear Problems

The root of this tree is used as a home remedy for curing ear problems. A stiff piece of the root is dipped in neetn oil and lighted. The oil that drips from the burning end is a highly effective medicine for ear problems.

The antiseptic properties of neem combined with the astringent extract of bael root helps in curing infection, chronic inflammation and discharge.

Respiratory Disorders

A medicated oil prepared from Bael leaves gives relief from recurrent colds and respiratory affections. The juice extracted from bael leaves is mixed with equal quantity of sesame oil and heated thoroughly. A few seeds of black pepper and half a teaspoon of black cumin are added to the heated oil. It is then removed from the fire and stored for use when necessary. A teaspoon of this oil should be massaged into the scalp before a head bath. Its regular use builds up resistance to colds and coughs.

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Precautions: The ripe fruit should not be taken regularly at a stretch. When used without a break, it produces atony of the intestines or lack of normal elasticity and consequent flatulence in the abdomen.

The bael fruit should also not be taken in excess at a time, as excessive intake may produce a sensation of heaviness in the stomach.

The sherbet made of bael must not be very thin. It should be viscous so that it can be thoroughly chewed. It may produce heaviness in the stomach, if taken hurriedly.



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