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Mulberry is an ingredient used in Indian cooking Also known as:
Murrey, shahtut

The fruit of the mulberry is composed of many smaller fruits called drupes. The skin is smooth and fragile, and the color changes from green to red to dark purple as it matures. There are also white mulberry varieties that exist. Mulberries have a stem that persists on the fruit when it is picked from the tree, distinguishing it from blackberries and raspberries. Mulberries grow on a deciduous tree that can reach 30 to 80 feet in height. Mulberries are fast-growing when young, but soon become slow-growing and rarely exceed 10-15 m tall. A fully ripened mulberry is dark purple to black, edible, and sweet with a good flavour in several species.

Commonly used in:
Pies, tarts, puddings, sorbets, ice cream, sauces, cider, cakes, tarts, puddings, sorbets, milkshakes, etc.

Health benefit:
Among other things, mulberry is a kind of nourishing tonic that can broadly be used to cure anemia or dizziness. It improves and strengthens the eye sight and is a good medication for weakness after diseases that can also be used to build up vitality. Mulberry contains plenty of nutritious elements, such as minerals and vitamins; it can cure chronic diseases of the digestive tract, promote gastric juice secretion, strengthen the ability for digesting and assimilating, improve the appetite, and eliminate abdominal distention and constipation. Mulberry is also suitable for chronic gastritis and chronic hepatitis. Mulberry nourishes the blood and cures anemia, insomnia, and palpitations.

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Shruti J

Shruti J

Shruti J has always been a food lover, but a break in her professional career gave her a chance to take a plunge into the fascinating culinary world. Shruti loves adapting recipes, adding her own 'SJ Element' to it and taking it to a whole new level.

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