Mahua: The forest flower moving from tribal homes to global shelves

For centuries, the mahua (Madhuca longifolia) tree has been a source of food, medicine, fuel and rituals for tribal communities from the Deccan plateau to the Chotanagpur hills. Forest-dwelling people collect the flowers to eat fresh, dry in the sun, or ferment them into a mildly alcoholic brew that marks weddings, harvest festivals, and rites of passage. 

Tribal women rise at dawn to gather the night’s fall of pale yellow, nectar-rich flowers before the sun intensifies their fragrance. Much before the term superfood existed, mahua sustained tribal communities through the lean summer months. 

Nutritive powerhouse

The mahua flowers are energy-dense, containing natural sugars, carbohydrates, and useful protein, minerals, and antioxidants. Mahua is integral to tribal cuisine as it supplies slow-release carbohydrates, beneficial phytonutrients and antioxidants. It is used in tribal medicine for its anti-inflammatory and digestive benefits. 

Now, mahua is considered a superfood, driven by research showing the presence of antioxidants and micronutrients and rising demand from nutrition-conscious consumers.

As chefs and craft brands innovate with syrups, powders and chocolate-like butters from mahua oil, the flower is being repositioned from a marginal forest fare to a premium ingredient. 

Mahua’s uses have multiplied. Small enterprises and social-enterprise networks work with forest communities to sun-dry flowers for gourmet culinary use, press seeds for oil, produce mahua syrups and jams as natural sweeteners. 

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They also create value-added products such as mahua honey-style syrups, baked products, and even fermented craft spirits. Several indigenous groups and NGOs sell FSSAI-certified mahua syrups and dried flowers to urban consumers, promoting the product as both a heritage and sustainable ingredient.

Britishers’ ban on the mahua brew

Tribal households have traditionally dried the blossoms to use in laddoos, porridge-like dishes, or as a natural sweetener. Among many tribal communities, the flower-made brew is more than just a drink. It marks weddings, harvest rites and guest hospitality. 

The Britishers tried to restrict the distillation of mahua liquor, viewing it as a threat to excise revenues, but the practice never disappeared. 

Instead, it went underground, becoming a powerful symbol of cultural resilience. Today, the Chhattisgarh and Madhya Pradesh governments are reviving regulated mahua brewing to support local livelihoods and celebrate heritage. 

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Rising exports

In 2021, India exported its first consignment of dehydrated mahua flowers to France from the Korba forest of Chhattisgarh. Dehydrated flowers are used to make liquor, medicine and syrup.

Mahua exports stood at 87.17K metric tonnes in 2023, according to Tridge, which provides global data on agri-food trade. 

Mahua's export destinations include the United Arab Emirates, Bangladesh, Nepal, the Netherlands, Saudi Arabia, Switzerland, Malaysia, Singapore, Oman, France, England, and Sri Lanka. The United Arab Emirates was the largest importer of mahua from India in 2023, accounting for 35.71 percent of total exports. 

Global buyers source mahua for natural sweeteners, cosmetic and soap formulations, as mahua oil has properties similar to shea and cocoa butter, and for food and beverage manufacturers experimenting with floral flavours. Pricing varies by product as bulk dried flowers and unprocessed material command modest prices, while concentrated oils and branded syrups fetch higher margins. 

If the transition of mahua from a tribal food to a superfood is to be equitable and durable, it must pair value-added products with transparent procurement. Mahua’s rise mirrors many indigenous foods now entering global markets. They all have deep cultural roots, clear nutritional promise, and commercial potential. 

Also Read: Rajgira: India's forgotten royal grain returns as a superfood

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