Kaipuli
What is it?
Bitter oranges are a type of tart, fragrant, bitter-sweet-tasting citrus fruit. The skin of this fruit can either be smooth or textured, in orange or yellowish-green colours. Bitter oranges are a hybrid of pomelo and mandarins, and have been described to be similar to the popular Seville oranges. Bitter oranges are known to be the star of most homemade marmalades, jams, and chutneys.
What other names does it have?
Botanical Name: Citrus x aurantium L.
Regional Names: Kaipuli (Kodava thakk), Sohjew (Khasi), Sour orange (English), Bitter orange (English)
When is it in season?
Where is it found?
The bitter orange plant is native to India and also widely cultivated throughout the Mediterranean region, Guinea, West Indies, and Brazil as well as California and Florida. The tree grows in subtropical, near-tropical climates, can adapt to a variety of soil conditions, and can easily tolerate adverse weather. In India, the fruit is found in abundance in different coffee estates and cottages of Coorg. Grown amidst the plantations in Kodagu’s hilly terrain, it thrives in well-drained, loamy soil.
What is its history/cultural significance?
Bitter oranges are said to have originated in Southeast Asia and were introduced to Europe by the Arabs via trade routes. The Arabs popularised the fruit in regions like Andalusia, planting them in gardens and courtyards. They became the only variety of orange grown in Europe for the next 500 years and were widely cultivated in Spain—especially in Seville—which is why they are also called Seville oranges. The Spanish explorers brought them from the Americas, spreading across the continent, including Mexico and Brazil.
It is said that the Kodagu region in Karnataka has a history of a variety of citruses being introduced during the British colonial years, and some varieties even earlier. One such widely popular variety is Coorg orange or Coorg mandarins. Kaipuli, or bitter oranges, on the other hand, are different. They are more popular among the locals, and are often used in home recipes. Surprisingly, there is very little documentation about its history in Coorg.
How can you use it?
The ripe bitter oranges can be roasted in an open fire or a stovetop until charred. The charred fruit can then be used to make marmalades and chutneys. The skin can be cooked in sugar syrup, after being washed and sliced thinly. One can enjoy bitter oranges as freshly squeezed juice, too.
What states can I find it in?
What parts of the plant are edible?
Fruit
Is it nutritious?
The fruit is a rich source of vitamin C, minerals, and essential oils. According to this research article, bitter oranges have anti-inflammatory, anti-diabetic properties and can heal stomach ulcers too.
How do you store it?
Bitter oranges, uncut, can be stored in the crisper drawer of the refrigerator for up to a month. They can be left in fruit baskets at room temperature, which would keep the fruit fresh for a week.
Recipes:
Authentic Kodava Bitter Orange Raita: Kaipuli Pachadi by Radha Ganapathy
A blog post on the recipe for Kaipuli pachadi (a bitter-orange raita) on the blog, The Joy of Healthy Cooking
Craving Kaipuli by Shalini, A Cookery Year in Coorg
A blog post on recipes using bitter oranges, and Seville oranges as alternatives, on the blog
‘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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