Botanical name:
Carrisa Carandas

Common name:
Black Karvand, karonda
One of our commonly seen indigenous thorny shrub…the berries r used raw as well as ripe. Raw karvand is used for pickling and the ripe one is a powerhouse of nutrition. These shrubs r highly drought tolerant and can survive in varying soil conditions. Five of the twenty five types of karvand r native to our country and are a must have in our diet during these summer months because of following health benefits:

1. Reducing fever by fighting off infections
2. Reduces abdominal pain and improves digestion
3. Presence of minerals improves brain health
4. Strengthens heart muscles
5. Anti inflammatory
6. High level of iron to improve blood…treat anaemia
7. Treats scurvy