Ker/ Kair/ Teent/ Caperberry/ कैर
Sundried Ker, preserved for leaner months
Local Name: Ker, Kair, Teent
Botanical Name: Capparis decidua
Category: Wild Berry
Season: March through April, again in May through July, and potentially a third time in winter (October-November)
Grown In: Rajasthan
Taste/ Texture: bitter and slightly acrid taste, slightly slimy texture
Culinary Use: Various local preparations like Panchkutta and Ker Sangri are popular. Ker is also used to make pickle.
Other Uses: The plant has been used in folk medicine for conditions like stomach problems, coughs, asthma, and inflammations.
Nutritional Benefits: Anti-inflammatory, antibacterial, and antifungal properties, as well as its antioxidant capabilities.
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