IndianJadiBooti Tesu Flower - Palash Phool - Phool Tesu - Dhak Fool - Butea Monosperma

What is Tesu Flower (Butea Monosperma):
Tesu Flower (Butea Monosperma) also known as palash flower, Flame of the Forest or Flame of India, is a medium-sized tree native to India. It grows 20-40 feet high and has a crooked trunk, irregular branches, and grey bark. Its leaves are pinnate—each leaflet has an 8-16 cm petiole and three leaflets, each 10-20 cm long. The hindi phrase ढाक के तीन पात ("Dhaak ke teen paat") comes from the prominent three leaflets of this tree.

Also read: BENEFITS OF PALASH FLOWER

Flame of the Forest flowers in January and February. From December to March it looks ugly: most of the leaves fall off, leaving only bare branches. But during those months it truly becomes a tree of flame, with orange and vermilion flowers covering its crown. These flowers are scentless but massed along the ends of their stalks—dark velvety green like the cup-shaped calices—and their brilliance is shown off by this deep contrasting color. Each flower consists of five petals comprising one standard (large), two smaller wings (smaller than large), and a very curved beak-shaped keel (keel). 

​​​​​​​Other Names: Palas, Dhak, Palas, Tesu for holi color, palaash, Bastard Teak, Bengal Kino, Palas , Khakharo, Kakracha, Mooduga, palasamu, Parasa, Muttuga, Brahmavriksham, kimshukam, Chichra, dhak, palas, Palasha, Dhak, Palaash for Holi Colour, kesudo flower, polash, Butea Monosperma, Plaas

Uses:
The palash flower has long been associated with the festival of Holi, but it's not only this vibrant flower that's best known for its use on that day.

In fact, palash has a number of uses, both for medicinal and culinary purposes. The flowers are soaked in water to produce a colour that has traditionally been used to celebrate this festival. The flowers, along with other parts of the tree (like the bark and seeds), have also been appreciated for their medicinal uses for centuries. But like a number of other flowers, such as banana, moringa, rose and marigold—not to mention other indigenous ingredients like saunf and khas—palash has also been put to culinary use in India. Most frequently it's used to prepare cooling drinks.

But recently we've seen chefs, mixologists and other food professionals putting palash to good use! The flower has a very mild floral taste with an earthy bitter undertone. Because of this it goes well with other ingredients such as saunf or mint.