Family: Viburnaceae
Synonyms: Viburnum cuttingianum, Viburnum mullaha var. glabrescens, Viburnum mullaha var. involucratum, Viburnum stellulatum, Viburnum stellulatum var. glabrescens , Viburnum stellulatum var. involucratum, Viburnum thaiyongense.
Common name: Starry viburnum, Molo, Mahelo, Kaandaa Maalu, Vawngser, Indian cranberry, and Red coral berried viburnum, kaandaa maalu.
Local Name: Laal maalu (लाल मालु)

Laal Maalu is a versatile deciduous shrub or small tree, reaching a height of 3–5 meters. Native to the subtropical to temperate regions of the Western Himalayas, it thrives at altitudes of 1,200–2,800 meters. Commonly found along forest margins, scrublands, and riverbanks, it plays a crucial role in soil stabilization and biodiversity conservation, particularly by attracting pollinators and birds.

A plant of Laal Maalu growing wild

This hardy plant prefers well-drained, loamy to sandy soils with moderate organic content and grows best in partial to full sunlight, though it can tolerate light shade. It flourishes in cool to moderate temperatures with adequate rainfall. In the wild, it propagates through seeds, but it can also be cultivated for home gardens and community forestry programs. Seeds should be collected from ripe fruits, stratified in moist sand for 3–4 months to break dormancy, and sown in nursery beds during spring. Alternatively, semi-hardwood cuttings taken in late summer can be treated with rooting hormones and planted in a well-drained medium for better success.

Habit, habitat and morphology of Laal Maalu

Laal Maalu is valued for its edible and medicinal properties. Its ripe, sour fruits are often enjoyed fresh, particularly by children, or incorporated into chutneys, jams, jellies, and syrups. The fruit is especially beneficial for diabetic patients due to its antidiabetic, anti-inflammatory, and antioxidant properties. Leaves and bark are traditionally used to treat respiratory ailments, fever, and wounds. In some hilly communities, the plant holds spiritual significance and is used in traditional rituals. While it is commonly harvested from the wild for food, medicine, and local crafts, its resilience and adaptability make it an excellent choice for landscaping, reforestation, and ecological restoration projects.

Laal maalu Plant:

Deciduous shrubs or small trees. 

Young shoots and cyme branches stellate hairy. 

Laal Maalu in fruiting

Leaves 7-15 cm long, ovate or ovate-lanceolate, long acuminate, distantly stella-toothed, glabrous above, pubescent on the nerves beneath, lateral nerves 5-6 nerves pairs, conspicuous. 

Flowers    3-4 mm  across, white, in terminal, long-stalked, umbellate corymbs. Calyx   5-toothed,  pubescent. Corolla rotate; lobes spreading, hairy outside. 

Close-up of Laal maalu

Drupes bright red, broadly ellipsoid, 5-7 mm across, rounded at both ends, glabrous.

Laal Maalu blooms from late summer to early autumn, with fruiting occurring from late autumn to early winter. Its leaves, however, can be harvested throughout the year. Flowers and fruits being associated with reproduction and propagation need to be harvested sustainably either by habitat rotation or keeping some parts on parent plant. 

Harvesting of Laal Maalu

Edible Uses:

Ripe fruits of Laal maalu are consumed fresh or processed into jams, jellies, and syrups. Its leaves and flowers can be taken as tonic tea or food supplement in dishes like omelette, chilla etc in following way. 

Laal maalu fruit jam:

Ingredients:

Laal maalu fruits (washed and deseeded), 500 g ; sugar (adjust to taste), 250 g; lemon juice,1 tablespoon; Cinnamon powder (optional), ½ teaspoon; water,1 cup. 

Method:

In a saucepan, add ripe fruits and water. Cook over medium heat for about 10–15 minutes, stirring occasionally until the fruits soften. Mash the softened fruits with a wooden spoon or blend for a smoother consistency. Add sugar and continue cooking on low heat, stirring frequently, until the mixture thickens (about 20–30 minutes). Stir in the lemon juice and cinnamon powder, then cook for another 5 minutes. To check if the jam is ready, place a small amount on a chilled plate—if it gels and holds shape, it’s done. Pour the hot jam into sterilized jars, seal, and let it cool before storing.

Laal maalu Tea.

Ingredients:

Laal maalu dried or fresh  leaves or flowers 1 teaspoon (or 2 teaspoons fresh); water, 1 cup (250 ml);  honey or jeggery; 1 teaspoon (optional); lemon juice, ½ teaspoon (optional)

Method:

Begin by boiling 1 cup of water in a saucepan or kettle. Once the water reaches a rolling boil, add the dried  leaves or flowers. If using fresh plant material, increase the quantity to 2 teaspoons. Turn off the heat and cover the saucepan to allow the tea to steep for 5 to 10 minutes. Strain the infusion into a cup, discarding the leaves or flowers. If desired, add honey for sweetness or a few drops of lemon juice for a refreshing twist. Enjoy warm for a soothing herbal experience.

Laal maalu Chutney.

Ingredients:

Laal maalu  fruits (washed and deseeded), 250 g; jaggery or sugar (adjust to taste), 50 g; salt, 1 teaspoon; red chili powder , ½ teaspoon (adjust to taste); cumin powder, ½ teaspoon roasted; black salt , ½ teaspoon (optional); grated ginger, 1 teaspoon; lemon juice or apple cider vinegar , 1 tablespoon; water, 1 cup; mustard seeds, 1 teaspoon; oil,1 tablespoon

Method:

In a saucepan, heat oil and add mustard seeds. Once they start to crackle, add grated ginger and sauté for a few seconds. Add the Laal maalu   fruits along with water and cook on medium heat for about 10–15 minutes until the fruits soften. Mash the mixture using a wooden spoon or blend for a smoother texture. Add jaggery (or sugar), salt, chili powder, cumin powder, and black salt. Stir well and cook for another 5–10 minutes until the chutney thickens. Finally, add lemon juice or vinegar and mix well. Allow it to cool before transferring to a sterilized jar. Store in the refrigerator and enjoy with roti, paratha, or as a dip!

Laal Maalu chutney

Laal Maalu Fruit Sharbat.

Ingredients:

Laal Maalu fruits (ripe), 1 cup; water, 2 cups; honey or jaggery (adjust to taste), 2-3 tablespoons; lemon juice (optional),1-2 teaspoons ; A pinch of black salt (optional); Ice cubes (optional).

Method:

Wash the Laal Maalu fruits thoroughly.Remove any seeds if present, or crush the whole fruit if the seeds are small. In a blender, add the Laal Maalu fruits and blend them into a smooth puree. In a mixing bowl or jug, combine the fruit puree with 2 cups of water. Stir in honey or jaggery until fully dissolved, adjusting sweetness according to your preference. Add lemon juice and black salt, if using, for a tangy flavor. Add ice cubes for a chilled drink or serve it at room temperature. Stir well and pour into glasses. Garnish with mint leaves or a slice of lemon for an extra refreshing touch.

Laal Maalu sherbet

Laal maalu flower Omelette

Ingredients:

Laal maalu flowers, ¼ cup (finely chopped); Eggs, 2; Onion, 2 tablespoons (finely chopped); Green chili,  1 (finely chopped); Coriander leaves, 1 tablespoon (chopped); Salt, ½ teaspoon (or to taste); Black pepper powder,  ¼ teaspoon; Turmeric powder,  ¼ teaspoon (optional); Oil or butter, 1 teaspoon. 

Method:

In a bowl, whisk the eggs with salt, black pepper, and turmeric powder. Add chopped Laal maalu flowers, onion, green chili, and coriander leaves. Mix well. Heat oil or butter in a pan over medium heat. Pour the egg mixture and spread evenly. Cook for 2–3 minutes until the base is golden brown, then flip and cook for another minute. Serve hot with toast or chutney.

Laal maalu flower chilla/ kachru (Savory Pancake)

Ingredients:

Laal maalu flowers, ¼ cup (finely chopped); Besan (gram flour), ½ cup; Rice flour,  2 tablespoons; Yogurt,  2 tablespoons; Water,  ¼ cup (adjust for consistency); Onion,  2 tablespoons (finely chopped); Green chili, 1 (finely chopped); Ginger,  ½ teaspoon (grated); Cumin seeds,  ½ teaspoon; Salt,  ½ teaspoon (or to taste); Turmeric powder,  ¼ teaspoon; Oil,  1 teaspoon (for cooking)

Method:

In a mixing bowl, combine besan, rice flour, yogurt, salt, turmeric, and cumin seeds. Slowly add water and whisk to form a smooth batter. Stir in Laal maalu flowers, onion, green chili, and ginger. Heat a non-stick pan and grease it with oil. Pour a ladleful of batter and spread into a thin pancake. Cook for 2–3 minutes on medium heat, then flip and cook for another 2 minutes until golden brown. Serve hot with chutney or curd.

Food value:

100g of fruit pulp contains energy: 140-160 kcal/ Moisture: 80-90% Protein: 2-3% Fat: 0.5-1.5% Carbohydrates: 10-15% Fiber: 2-4% Ash: 1-2%; Calcium: 100-200mg; Phosphorus: 50-100 mg; Potassium: 200-400 mg; Sodium: 10-20 mg; Magnesium: 20-40 mg; Iron: 1-2 mg; Zinc: 0.5-1.5 mg

Vitamin C: 10-20 mg; Vitamin B1 (Thiamine): 0.1-0.2 mg; Vitamin B2 (Riboflavin): 0.1-0.2 mg; Vitamin B3 (Niacin): 1-2 mg; Vitamin B6: 0.1-0.2 mg, antioxidants, including flavonoids, phenolic acids, and ascorbic acid. flavonoids, including quercetin, kaempferol, and isorhapontigenin., phenolic acids, including caffeic acid, ferulic acid, and sinapic acid 1,2,3.

Seek professional advice before treating this plant medicinally. 

Medicinal Uses: 

Locally people use ripe fruits of Laal maalu to manage diabetes, fevers, inflammation and respiratory ailments. Additionally, the crushed fruit is eaten as a stimulant, and its juice is used to treat indigestion. Being rich in antioxidants fruits Known to improve digestive health and boost overall immunity. Extracts from the leaves are applied to wounds for their antimicrobial properties. Decoctions made from the bark are employed for relieving menstrual cramps and abdominal pain. Contains bioactive compounds that exhibit anti-inflammatory and analgesic properties 3,4,5,6,7,8,9,10.  

Religious Uses:

Laal maalu holds deep spiritual and cultural significance across various traditions. In Hinduism, it is regarded as a sacred plant associated with Lord Shiva and is believed to bring good fortune and prosperity. It plays an important role in religious rituals and ceremonies, where it is offered to deities as a gesture of devotion and reverence. In Tibetan Buddhism, the plant is valued for its purifying and protective qualities. It is used in rituals to dispel negative energies and invite positive influences. Some traditions burn Laal maalu as incense to cleanse spaces and ward off harmful forces. Astrologically, the plant is linked to the planet Saturn and is thought to have an impact on one’s fate and destiny. It is sometimes used in divination practices. Additionally, in Tibetan culture, it is believed to serve as a safeguard against evil spirits and negativity, making it a key component in spiritual ceremonies 11,12,13.

Other Uses:

Laal maalu is a versatile plant valued for its multiple uses. It serves as a natural source of dye, traditionally used to color fabrics, wool, and other materials 10. Its wood is utilized for timber and fuel, making it a practical resource. The plant’s ornamental appeal, with its attractive flowers and lush foliage, enhances gardens and landscapes. Additionally, its dense growth habit and thorny stems make it an excellent choice for fencing and hedging, providing both security and aesthetic value. In nut shell we can say that Laal maalu exemplifies the harmonious blend of ecological and practical utility. Its adaptability, ease of cultivation, and wide range of uses make it a valuable plant for sustainable development and conservation efforts. By promoting its propagation and utilization, we can preserve its legacy while reaping its numerous benefits.

References: 

  1. Maikhuri, R. K., Dhyani, D., Tyagi, Y., Singh, D., Negi, V. S., & Rawat, L. S. (2012). Determination of Nutritional and Energy Value of Viburnum mullaha Buch.-Ham. Ex D. Don (Indian Cranberry). Ecology of Food and Nutrition51(3), 218–226. 
  2. Dawadi, P., Shrestha, R., Mishra, S., Bista, S., RAUT, J. K., Joshi, T. P., & Bhatt, L. R. (2022). Nutritional value and antioxidant properties of Viburnum mullaha Buch.-Ham. ex D. Don fruit from central Nepal. Turkish Journal of Agriculture and Forestry46(5), 781-789.
  3. Bachheti, A., Deepti, Bachheti, R. K., Singh, A., Zebeaman, M., Hunde, Y., & Husen, A. (2023). Bioactive constituents and health promoting compounds of underutilized fruits of the northern Himalayas of India: a review. Food Production, Processing and Nutrition5(1), 24.
  4. Kirtikar, K. R., & Basu, B. D. (1918). Indian Medicinal Plants. Allahabad: Lalit Mohan Basu.
  5. Joshi, P., & Joshi, P. (2000). Indigenous knowledge and uses of medicinal plants by local communities of the Kali Gandaki Watershed Area, Nepal. Journal of Ethnopharmacology, 73(1-2), 135-150.
  6. Sharma, P., & Chauhan, N. S. (2000). Flora of Himachal Pradesh: Analysis and Medicinal Plants. Bishen Singh Mahendra Pal Singh.
  7. Manandhar, N. P. (2002). Plants and People of Nepal. Timber Press.
  8. Singh, G., Rawat, Y. S., & Chandra, R. (2008). Traditional medicinal plants used in the high-altitude region of the Himalayas. Research Journal of Medicinal Plants, 2(2), 47-55.
  9. Awan, Z. I., Rehman, H., Awan, A. A., Minhas, F. A., & Khan, M. N. (2013). Ethnobotanical importance of some highly medicinal plants of district Muzaffarabad, Pakistan with special reference to the species of the genus Viburnum. IOSR Journal of Pharmacy and Biological Sciences6(2), 53-66.
  10.  Temperate Plants Database, Ken Fern. temperate.theferns.info. 2025-02-<temperate.theferns.info/plant/Viburnum%2Bmullaha>
  11. Ayurvedic Pharmacopoeia Committee. (2001). The ayurvedic pharmacopoeia of India. Government of India, Ministry of Health and Family Welfare. New Delhi, India: Department of AYUSH1(1), 144-145.
  12. Thurman, R. (1993). The Tibetan book of the dead: Liberation through understanding in the between. Bantam.
  13. Long, J. D., Sherma, R. D., Jain, P., & Khanna, M. (Eds.). (2022). Hinduism and tribal religions. Dordrecht: Springer Netherlands.

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