How Our Grandparents Used Jackfruit Flour in Traditional Indian Kitchens

 

Long before “superfoods” and “low-GI diets” became modern buzzwords, our grandparents quietly practiced mindful eating. In traditional Indian kitchens—especially across Kerala and coastal South India—jackfruit flour was a humble yet powerful ingredient. Made from raw green jackfruit, it was valued not just for taste, but for nourishment, balance, and sustainability.

Jackfruit: A Tree of Abundance in Old Indian Homes

For our grandparents, the jackfruit tree was more than a fruit source.

• Grown in home gardens and village backyards

• Provided fruit, seeds, leaves, and wood

• Used throughout the year in different forms

• Represented self-sufficiency and seasonal eating

Raw jackfruit was especially prized for daily cooking.

What Is Traditional Jackfruit Flour?

Jackfruit flour was traditionally made at home using simple methods.

• Prepared from raw, unripe green jackfruit bulbs

• Sun-dried naturally without chemicals

• Stone-ground or hand-pounded into flour

• Stored carefully for long-term use

There was no wastage—everything was preserved with care.

Why Our Grandparents Preferred Jackfruit Flour

Jackfruit flour wasn’t chosen by trend, but by experience.

• Naturally low in sugar

• High in dietary fiber

• Easy to digest

• Kept the body full for longer

• Suitable for hot, tropical climates

It supported steady energy without heaviness.

Jackfruit Flour in Everyday Traditional Cooking

Jackfruit flour was quietly blended into daily meals.

Common Traditional Uses

• Mixed with rice flour for rotis and flatbreads

• Added to kanji (porridge) for strength and digestion

• Used in steamed snacks and pancakes

• Combined with millets or legumes

Meals were simple, filling, and balanced.

A Natural Way to Control Blood Sugar (Before Diabetes Was a Term)

Our grandparents may not have used the term “glycaemic index,” but they understood balance.

• Jackfruit flour digested slowly

• Prevented sudden hunger pangs

• Helped avoid sugar crashes

• Supported stable energy levels

This is why it’s now recognized as diabetic-friendly.

Seasonal Wisdom Behind Jackfruit Flour

Traditional kitchens followed nature, not calendars.

• Raw jackfruit harvested in season

• Processed and dried for later months

• Flour used during monsoon and summer

• Helped cool the body and aid digestion

Food was always aligned with the climate.

Jackfruit Flour and Digestive Health

Digestive wellness was central to traditional diets.

• High fiber supported gut health

• Reduced bloating and heaviness

• Aided regular bowel movement

• Gentle on sensitive stomachs

This made jackfruit flour ideal for all age groups.

Zero-Waste Cooking in Grandparents’ Kitchens

Nothing was thrown away.

• Flesh used for flour and curries

• Seeds roasted or powdered

• Peels composted for farming

• Sun-drying preserved excess produce

Jackfruit flour was part of a sustainable food system.

Why This Traditional Practice Is Returning Today

Modern nutrition science is rediscovering what our elders knew.

• Low glycaemic index foods are in demand

• Plant-based, gluten-free flours are preferred

• Traditional Indian ingredients are gaining global attention

• Jackfruit flour fits modern health needs

Ancient wisdom is meeting modern lifestyles.

How We Can Bring Back This Tradition Today

Reintroducing jackfruit flour is simple.

• Replace part of wheat flour with jackfruit flour

• Use it in rotis, dosas, and porridges

• Combine with millets for balanced meals

• Choose traditionally processed jackfruit flour

Small changes can make a big difference.

Final Thoughts

Jackfruit flour was never just an ingredient—it was a reflection of mindful living. Our grandparents used it not for weight loss or trends, but for nourishment, balance, and respect for nature.

By bringing jackfruit flour back into our kitchens, we’re not just improving our health—we’re reconnecting with a simpler, wiser way of eating that has stood the test of time.