Kapok Buds/Marathi Moggu
Botanical name Ceiba pentandra
Commonly known as Indian Capers
Kapok Buds/Marathi Moggu are used in the popular South Indian rice dish “Bisi Bele Bath”. Marathi Moggu is usually fried in oil before use to release its full flavour, which is similar to that of a combination of mustard(https://spicekada.in/product/mustard/) and black pepper(https://spicekada.in/product/black-pepper/).
Kapok Buds/Marathi Moggu best described as a type of caper, are the dried buds of the Kapok tree or the Silk Cotton tree. It is called moggu in Kannada and mogga in Telugu which literally means a bud. Moggu is a spice used in some of Karnataka’s cherished dishes such as Bisi Bele Bath, Saagu, Kannadiga style kootus to name a few. It is not eaten raw but is always roasted and ground with other spices before going into a dish.
Marathi Moggu is a term which is a misnomer, as this spice is native to Karnataka. However that has not come in the way of its adorning several Andhra style dishes as a specialty spice. This spice is widely used in preparing curry powders and also finds a place in Chettinad cuisine.
- According to the Ayurvedic Doshas, Marathi Moggu brings Kapha and Pitta to moderate levels. The effect on the Vata Dosha is good after eating.
- This spice is widely used in preparing curry powders and also finds a place in Chettinad cuisine.