Source: Sangri is the dried pod of the Prosopis cineraria tree, native to Rajasthan and other arid regions in India.

Flavor: It has a slightly bitter taste and is often used in savory dishes.

Culinary Use: Commonly used in Rajasthan to make curries, pickles, and as a side dish, especially when cooked with spices.

Health Benefits: Rich in iron, fiber, and protein, it aids digestion and is beneficial for bone health.

Season: Sangri is typically harvested during the dry season and is preserved for later use in cooking