Instructions: Deep in the rain forests of western India grow clusters of old gnarled trees. They produce a spice called tirphal not known to the rest of India. In fact even after searching carefully I have been unable to find an English name for it so exclusive is it to this particular region. Tirphal is quite a festive spice. In the monsoon at the time of Janmashtami or the birthday of the Hindu god Krishna as part of the festivities little children fill the nearly ripe fruits of tirphal into pistonlike cylinders called petnoli. The piston is pushed to pop each berry and this game excites all the little ones around.

How it grows
Tirphal trees are only found wild in the states of Maharashtra and Karnataka. The tree bears fnuits in the monsoon which are picked bv October. They are then laid out to dry in the strong autumn sun until they split open and dry completely. The berries contain seeds that are discarded.

Appearance and taste
The berries dry to a dark brown colour and split to reveal a creamywhite interior They look like tiny opened flower buds. The berries are hollow and have a rough spiny exterior. They sometimes have a fine stalk attached. Tirphal has a strong woody aroma that is quite pungent. The taste is sharp and biting with a marginally bitter aftertaste.

Buying and storing
Tirphal is always used whole in indian cookery As it is used onlY in one part of India it may be difficult to obtain. Store in an airtight jar. It will keep for about 6 months.

Medicinal and other uses
A decoction of tirphal is a good cure for dysentery. spice is known for its anti flatulent properties.

Culinary uses
The berries are always added after the main ingredient. They may be dryroasted before use to release their aromatic oils but they heat quickly and start smoking so remove to another pan as soon as their aroma develops.Tirphal is used mainly with fish or pulses. In India foods that are difficult to digest like peas and beans are cooked with spices like tirphal.

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