Malabar chestnut/Pachira Aquatica is a tropical wetland tree in the mallow family Malvaceae, native to Central and South America where it grows in swamps. It is known by its nonscientific names Malabar chestnut, French peanut, Guiana chestnut, Provision tree, Saba nut, Monguba (Brazil), Pump (Guatemala), and is commercially sold under the names Money tree and Money plant. This tree is sometimes sold with a braided trunk and is commonly grown as a houseplant, although more commonly what is sold as a “Pachira Aquatica” houseplant is in fact a similar species, P. glabra.[1]
The genus name is derived from a language spoken in Guyana.[rx] The species name is Latin for “aquatic”. It is classified in the subfamily Bombacoideae of the family Malvaceae. Previously it was assigned to Bombacaceae.[rx][rx] The name “money tree” is believed to refer to a story of its origin, in which a poor man prayed for money, found this “odd” plant, took it home as an omen, and made money selling plants grown from its seeds.[rx]
| Malabar chestnut Quick Facts | |
|---|---|
| Name: | Malabar chestnut |
| Scientific Name: | Pachira aquatica |
| Origin | Southern parts of Mexico to Northern Peru and Northern Brazil. |
| Colors | Brown |
| Shapes | Pyriform, ellipsoid or subglobose, egg-shaped |
| Flesh colors | Olive-green |
The tree of Malabar chestnut reaches 30-60 feet (9-18 m) tall with a smooth and greenish-gray trunk that is swollen at the base. Leaves are alternate, compound, 6-11 inches (15-28 cm) in length with 5-9 leaflets. Flowers are large, showy, perfect, and terminal with a long peduncle. The stamens and petals are white and numerous. Fruit is a smooth and green capsule about 4-8 inches long and splits or opens naturally when ripe. Seeds are irregular, rounded with 10-25 per fruit which is about 1 inch in diameter having light brown testa. Fruit is a pod that has a similar texture and shape to cacao and turns reddish-brown and opens to expose large seeds. Seeds are consumed raw or roasted. This tree grows alongside rivers and estuaries and tropical swamps in the native range. It expands from sea level to 1300 meters in frost-free areas with average temperatures of 24°C or higher. This hardy plant does well to various conditions and is drought tolerant and shade and is sold as ornamental houseplants in many countries.
Plant description
Pachira aquatic is a small to medium-sized and much-branched deciduous tree that reaches the height of 17 meters having a stout trunk of 90 cm diameter and buttress base. The bark is greenish when young and grey when mature. The petioles are tomentose and 11-15 cm long. Leaves are palmately compound, alternate, and have 5–11 leaflets and 11–15 cm long or tomentose petioles. Leaflets are elliptic-oblong or ovate-elliptical, lustrous green, and about 13–28 cm long by 5–8 cm wide. Flowers are large, solitary, showy, olive green, and up to 31 cm long. Fruit is ellipsoid or subglobose, pyriform dehiscent capsule upto 30 cm long by 12 cm thick, hard and olive green when immature that turns to dark brown. Fruits have five valves which are packed with numerous seeds in the non-fibrous pulp. Seeds are subglobose, about 2.5 cm by 1.5–2 cm, and dark brown with white spiral markings.
Flowers
Flowers have large, creamy white petals which curl back to the base of the flower and leave spectacular clusters of 7.5 to 10cm cream-white stamens.
Fruit
Fruit is a five valved, woody green pod that reaches 30 cm long and 6 cm in diameter. Seeds are tightly packed and the pods burst to cause the seeds to fall in the ground. Seeds are rounded and edible raw or roasted.
Traditional uses
- The skin of immature green fruit is used for treating hepatitis.
- Use the bark medicinally for treating headaches and stomach complaints.
- Tisane obtained from boiled bark is used as a tonic for the blood.
- Infusion of crushed leaves is used for treating burning sensations in the skin.
- Immature fruit skin is used for treating hepatitis.
- Use the bark for treating headaches and stomach complaints.
- The decoction made from the bark is used for treating high blood pressure, anemia, general debility, and fatigue.
Culinary uses
- Roast the seeds or fry them in oil.
- Roasted seeds are used for preparing beverages.
- Seeds are grounded into flour and used for making pieces of bread.
- Cook young leaves and flowers and consume them as vegetables.
- Add it to salads, stir-fries and consume it as a snack or ground and made it into a hot drink.
References
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