Adansonia gregorii – the Australian Boab
A stark leafless tree during the dry season, brilliant green during the wet season, it is held in high regard by the Aborigines of the Kimberley Region who call it Larrkardiy.
There are 3000-odd boab trees that are dotted around the Kimberley region with one at Derby listed as 1500 years old. The trees have been providing shelter, food and medicine for our First Nations people for thousands of years.
Boab nut season runs from March to October and is a valuable source of medicinal ingredients. The high vitamin C and calcium content of young leaves and especially the seed-pod pith, makes it a valued commodity. The bark is also used to treat fever, as it contains properties similar to quinine.
Inside the hard case of a boab nut, there is a creamy-white fruit in which the seeds are nestled. This dry powdery fruit pulp, with its tangy citrus flavour, has six times more vitamin C than oranges, and twice as much calcium as milk. It is also rich in other vitamins (A, B1, B2, B6, and PP), minerals (phosphorus, iron, sodium, zinc, magnesium and potassium), dietary fibre (soluble and insoluble) and amino acids*.
Boab Powder, high in vitamins, iron, zinc, protein, potassium, calcium and dietary fibre, is 100% Western Australian boab.
Take two teaspoons of Boab Powder:
- SPRINKLE… onto fruit, cereal, yoghurt & pancakes
- BAKE… into bread, brownies, cakes & cookies
- STIR… into porridge, desserts, soups, hot water & lemon
- SHAKE… into water, fruit juice, coconut water & salad dressings
- BLEND… into sauces, milkshakes, smoothies & ice creams
Available for purchase HERE