Nature: Kalmegh is a perennial plant. It increases from 1 to 3 feet. Kalmegh is more common during monsoons. All the soil is wild and suitable for the kalmeghar but the soils flowing from the warm and humid climate of sand are more suitable. The lineage of Kalmeghar can be sown by sowing and plucking it. Kalmegh or Kalpatita is more common in the Bhayyam region of Assam. It tastes very bitter.
Quality: It is a small plant with bitter taste. Its leaf juice is used to cure stomach diseases, duodenum, diarrhea, indigestion, loss of appetite, flatulence etc. in children. Leaf juice destroys the stomach. In order to relieve the receptive disease, increase the activity of the liver and to get a quick recovery from the fever, it is beneficial to give the patient the juice that has been boiled and thickened by boiling the leaves of kalmeghar directly. Beneficial in flatulence. It is better to apply its leaves on the teeth in toothache. Kalmeghar potatoes are cooked and fed to young children and the worms are cured.
Cooking style: On completion of three months from kalmegh seed till full-grown tree, its branches can be collected and they can be crushed after drying in the shade and stored in bayams/ containers etc. Its tender mango is mixed with 101 vegetables and eaten.