Wood Apple
I first tried bael on a sweltering afternoon at a local market in Delhi. A vendor cracked open its tough shell, revealing a golden-hued pulp, and handed me a spoon. As I tasted it, I was surprised by the sweet, almost caramel-like flavour with just a hint of tartness. It wasn’t the type of fruit I’d normally reach for, but after the first few spoonfuls, I was hooked. That bael sherbet, served ice-cold, became my go-to remedy for beating the heat.
— Karan Ansari, Delhi
What is it?
Bael (Aegle marmelos), also known as wood apple, is a fruit native to the Indian subcontinent. Belonging to the Rutaceae family, the tree grows up to 13 metres tall, comprising thorny branches and aromatic leaves. The fruit is spherical, about 5–20 centimetres in diameter, with a hard, woody shell that turns yellowish-green when ripe. Inside, the orange-yellow pulp is sticky, fibrous, and dotted with seeds, offering a unique sweet-tart flavour with a musky undertone—often described as a mix of citrus and marmalade. Unripe fruits are bitter and astringent, and used for medicinal purposes rather than culinary ones. Owing to its drought resistance, modern perspectives also highlight bael’s potential in sustainable agriculture.
What other names does it have?
Botanical Name: Aegle marmelos
Regional Names: Bilva, Bilwa (Sanskrit); Bel (Hindi); Bel, Bael (Banegali); Kavat (Marathi); Vilam Pazham (Tamil); Koth (Gujarati); Velagapandu (Telegu); Kathori (Sindhi)
When is it in season?
Where is it found?
Bael grows across India, from the Himalayan foothills to the Deccan Plateau. It prefers loamy, well-drained soils with a pH of 5.5–8.0 and can thrive in sandy or clayey conditions, making it adaptable to varied terrains. It is commonly found in dry, deciduous forests, on plains, and in hilly regions at an elevation of up to 1,200 metres. Foraging for bael is common in rural areas near forests or temple groves. It is procured in local markets, especially during the summer.
What is its history/cultural significance?
Aegle marmelos, commonly known as bael, is a tree native to the central and northern regions of India. However, it thrives across the Indian subcontinent and beyond, including Bangladesh, Myanmar, Sri Lanka, China, and Thailand. Revered for millennia, as noted in this journal, its significance is evident in early Buddhist and Jain literature (8000–325 BCE), which highlights fruit-ripening techniques, and its appearance in the paintings at the Ajanta Caves. The Chinese Buddhist pilgrim Hiuen Tsiang noted the presence of bael during his visit to India in 1629 CE. Bael spread globally over time—cultivated in Java, northern Malaysia, the Philippines, and Sri Lanka by 1914, and introduced to Europe around 1959.
Tribal communities, such as the Baiga and Gond in the forests of Chhattisgarh, incorporate young bael leaves into dishes with greens or lentils. Similarly, in Odisha’s rural areas, as noted in the Orissa Review, the Kondh and Santal tribes cook young leaves as a seasonal, medicinal green. In Uttar Pradesh’s Bundelkhand region, villagers use the leaves in recipes at times of food scarcity.
How can you use it?
Crack open the shell with a rolling pin or a heavy knife, scoop out the sticky orange pulp, and soak it in water to loosen the fibres. Strain it, sweeten with some jaggery or sugar, and you have bael sherbet ready. The pulp can be mixed into chutneys, added to jams, or even slow-cooked into a jaggery-based bael murabba. In Bihar and parts of central India, it is revered not just for its taste but used to soothe the gut and beat the heat.
What states can I find it in?
What parts of the plant are edible?
Fruit Pulp, Young Leaves
Is it nutritious?
According to the Indian Institute of Soil and Water Conservation, bael fruit is a highly nutritious superfood. It is packed with essential nutrients, including water, protein, fat, minerals, carbohydrates, carotene, thiamine, riboflavin, niacin, and vitamin C.
How do you store it?
On account of its hard shell, the fruit can be stored at 20-25 degrees Celsius for 2-3 months. Refrigeration should be avoided as it may alter the texture.
Stories
Temperature soars, so does demand for Bael, The New Indian Express
A discussion about how rising temperatures in Kendrapara, Odisha, in May 2021 increased the demand for bael fruit among locals and boosted fruit sellers’ incomes
Bel: The Fruit of Gods, Ghosts and Summer Afternoons by Diya Kohli, Condé Nast Traveller India
Delving into the cultural and culinary significance of the bel fruit in West Bengal and Odisha and exploring its sacred status
Recipes
Bael Pana Recipe by The Village Square
A refreshing summer drink
Whole Wheat Wood Apple Cake Recipe by Mad About Cooking
A sweet and healthy summer dessert
‘Know Your Desi Ingredients’ is an ever-expanding repository of knowledge for ingredients that are native to the Indian subcontinent and adapted into the mainstream culinary narratives of people, places, and cultures across India. If you would like to share more information about the write-ups featured here, send us an email at connect@thelocavore.in with your inputs and any verified sources we should look into.
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