Curry Leaf, Bilimbi, Carambola, Indian Tree Pepper, and Wild Mango

Tree spices are a unique group due to their perennial nature, large canopy size, and multiple uses than other spices. They have enormous potential as monocrop or mixed crop and also as a backyard crop in the tropics. Among the tree spices in India, nutmeg, clove, cinnamon, tamarind, curry leaf, and garcinia are of commercial importance as they are traded internationally. In addition there are other minor tree spices such as bilimbi, carambola, Indian tree pepper, and wild mango that are generally classified under fruits and are also used as spices. Curry leaf (Murraya koenigii) is a leafy spice used in daily Indian culinary preparations. It is mainly used as a seasoning to increase the flavor and taste of food, especially in the South Indian cuisine. Leaf is the useful part, which retains its aroma, slight pungency, and mildly bitter taste, and it keeps such qualities even after drying. Curry leaf cultivation in India is limited to the states of Tamil Nadu, Karnataka, Kerala, Andhra Pradesh, Telengana, Sikkim, West Bengal, and Assam. It is more popular with South Indian cuisine. Bilimbi fruit (cucumber fruit) tree (Averroa bilimbi) is widely grown throughout tropical countries. It is commonly found as a backyard plant. It is a neglected fruit crop, though it is rich in nutrition. Fruits can be eaten either raw or they can be used for the preparation of pickle, vinegar, wine, and as a substitute for tamarind in various dishes. Mature and ripened fruits are most commonly used for preservation in sugar or are cut, sundried, and preserved for further use. The oxalic acid content in the fruit poses a health issue when consumed in large quantities. Carambola is an acidic fruit of carambola tree (Averroa carambola) crisp and juicy, and they are hence consumed as an addition to fruit salads. They are also used in the preparation of processed products such as wines and jellies and canned or preserved as dried fruit. Sweet carambola fruits having much less sourness and oxalic acid content are also available. Fruits of many Zanthoxylum species including Z. rhetsa (Indian tree pepper) are used for culinary purposes. The dried berries of Z. rhetsa are added to foods such as legumes and fish in the states of Maharashtra, Karnataka, and Goa. This spice is responsible for the unique taste of the Goan fish curry. Spondias pinnata is commonly known as wild mango, bile tree, and hog-plum. It is a unique, fleshy, drupe fruit with mango flavor. The fruit is acidic when immature and preferred for pickle industry having high commercial value. This chapter provides an overall review of these tree spices, their botanical descriptions, chemical composition, functional properties, and uses. Their nutritional importance, production, and postharvest handling are also discussed briefly.