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Bauhinia variegata is a species of flowering plant in the legume family, Fabaceae. It is native to an area from China through Southeast Asia to the Indian subcontinent. Common names include orchid tree (though not belonging to the family Orchidaceae) and mountain ebony.
Almost no leaves on the tree during flowering. B. purpurea and B. blakeana, which are often confused with B. variegata, are leafy during flowering.
It is a small to medium-sized tree growing to 10–12 metres (33–39 ft) tall, deciduous in the dry season. The leaves are 10–20 centimetres (3.9–7.9 in) obcordate shaped, long and broad, rounded, and bilobed at the base and apex. The flowers are conspicuous, bright pink or white, 8–12 centimetres (3.1–4.7 in) diameter, with five petals. Pollens are elongated, approximately 75 microns in length.
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The fruit is a seedpod 15–30 centimetres (5.9–11.8 in) long, containing several seeds. The seedpod dries completely on the tree, and when mature begins to twist into a helix or corkscrew shape, (see below), ultimately exploding open—with a very audible "clack"—to deliver its seeds into the environs.
This is a very popular ornamental tree in subtropical and tropical climates, grown for its scented flowers and also used as a food item in Indian cuisine. In the Neotropics, it can be used to attract hummingbirds—such as sapphire-spangled emerald (Amazilia lactea), glittering-bellied emerald (Chlorostilbon lucidus), or white-throated hummingbird (Leucochloris albicollis)—into gardens and parks. On the other hand, in some areas it has become naturalised and invasive.
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Kachnar is a local name in the Indian subcontinent for the edible buds collected from the tree; it is widely used as an ingredient in many subcontinent recipes. Traditional kachnar curry is prepared using kachnar buds, yogurt, onions and native spices. Kachnar buds are also eaten as a stir-fried vegetable and used to make achaar, a pickle in many parts of the Indian sub-continent. It shows a good antioxidant and anticancer activity. In Nepal, the plant is known as koiralo and the flower is known as koiralo ko phool in Nepali language. The flower and the buds are used to make Nepalese style achaar. The flowers and buds are boiled for a while and then mixed with roughly mashed boiled potato, chopped green chilies, chopped onions, fresh peas, coriander leaves and spices like timmur, salt, pepper, turmeric powder, roasted sesame powder (til ko chhop), cumin powder and coriander powder. Heated mustard oil and fenugreek seeds is then added to the mixture and then lemon juice or lime juice concentrate (chuk amilo in Nepali) is then added as per taste. The achar is then served instantly. The achar is important part of the meal served during the Ghode Jatra festival.
