Product Name
Lasoda | Cordia myxa | Lasora Whole Natural Dried Fruit
Lasoda – Cordia myxa Whole Natural Dried Fruit
Lasoda is the whole dried fruit of Cordia myxa, a small fruit-bearing tree belonging to the Boraginaceae family.
It is commonly known in India as Lasora, Lasoda, Gunda, Bhondai and Indian Cherry in different regions.
The fresh fruits are small, round to oval and green when immature. As they mature and dry, they develop a characteristic brownish to dark-brown appearance and a firm, wrinkled texture.
Lasoda is traditionally valued as a natural dried fruit and regional food ingredient, particularly in Indian culinary traditions.
Botanical Information
- Botanical Name: Cordia myxa L.
- Family: Boraginaceae
- Common Names: Lasoda / Lasora / Gunda
- English Name: Assyrian Plum / Sebesten Plum
- Indian Name: Lasoda
- Plant Part: Fruit
- Product Form: Whole Dried Fruit
- Product Type: Natural Dried Fruit / Botanical Food Ingredient
What Is Lasoda?
Lasoda is the dried fruit of Cordia myxa.
The fruits are harvested, cleaned and dried while retaining their natural shape and characteristics.
The whole dried form allows customers to see the natural fruit structure rather than receiving it as powder.
It is commonly used as a traditional regional food ingredient, pickle ingredient and dried fruit material.
Common Names
Lasoda may also be searched as:
- Lasoda
- Lasora
- Lasura
- Lasura Fruit
- Lasoda Fruit
- Lasora Fruit
- Gunda
- Gunda Fruit
- Gunda Dry Fruit
- Gunda Dried Fruit
- Gundar
- Bhondi
- Bhondai
- Indian Cherry
- Sebesten Plum
- Assyrian Plum
- Cordia myxa Fruit
- Cordia myxa Whole
- Cordia myxa Dried Fruit
- Cordia myxa Natural Fruit
- Cordia myxa Dry Fruit
- Cordia myxa Raw Fruit
- Natural Lasoda
- Natural Lasora
- Lasoda Dry Fruit
- Lasora Dry Fruit
- Lasoda Whole Dried Fruit
- Lasora Whole Dried Fruit
- Gunda Natural Dried Fruit
- Gunda Whole Dried Fruit
Indian Regional Names
Hindi
Lasoda / Lasora / Gunda
Sanskrit
Shleshmataka
Marathi
Bhokar / Bhoka
Gujarati
Gunda
Punjabi
Lasora / Lasoda
Rajasthani
Lasoda / Gunda
Bengali
Bokul-type regional names may vary
Tamil
Naruvili is used for some Cordia species; regional identification should be confirmed before using it specifically for C. myxa.
Telugu
Regional names vary; botanical identification is recommended.
Kannada
Regional names can vary by locality.
For accurate identification, use the botanical name Cordia myxa rather than relying only on regional names.
Natural Appearance
Whole dried Lasoda generally appears:
- Brown
- Yellowish-brown
- Reddish-brown
- Dark brown
The fruit may have:
- Wrinkled skin
- Irregular surface
- Oval or rounded shape
- Firm dried texture
Natural variation in size and colour is expected.
Natural Texture
Dried Lasoda is generally:
- Firm
- Dry
- Slightly wrinkled
- Fibrous
- Sometimes slightly sticky or mucilaginous
The fruit contains naturally occurring mucilaginous material, which can influence its texture.
Natural Aroma
Whole dried Lasoda may have a:
- Mild
- Fruity
- Earthy
- Slightly sweet
- Natural dried-fruit
aroma.
The aroma may vary depending on maturity, drying and storage.
Natural Taste
Depending on the maturity and processing, dried Lasoda may have a:
- Mild
- Slightly sweet
- Fruity
- Earthy
taste.
Some fruits may have a more neutral or mildly astringent profile.
About the Lasoda Tree
Cordia myxa is a fruit-bearing tree belonging to the Boraginaceae family.
The tree can be recognized by:
- Broad leaves
- Woody branches
- Small flowers
- Fleshy fruits
- Rounded or oval fruit shape
The species occurs naturally across parts of South Asia and the Middle East.
Fresh Lasoda vs Dried Lasoda
Fresh Lasoda
- Green to yellowish-green
- Soft or fleshy
- Higher natural moisture
- More mucilaginous
Dried Lasoda
- Brown to dark brown
- Firm
- Lower moisture
- Wrinkled
- Longer shelf stability when properly dried and stored
Lasoda Whole vs Lasoda Powder
Lasoda Whole
Whole dried fruits that retain their natural shape.
Lasoda Powder
Dried Lasoda processed into a powdered form.
The whole form is useful when customers want to visually inspect the dried fruit.
Natural Constituents
The fruit of Cordia myxa naturally contains various plant constituents, which may include:
- Mucilage
- Polysaccharides
- Phenolic compounds
- Flavonoids
- Tannins
- Sugars
- Dietary fibre
- Other naturally occurring plant compounds
The exact composition depends on:
- Fruit maturity
- Geographic origin
- Harvesting
- Drying method
- Storage
Specific nutritional or constituent values should only be stated when supported by laboratory analysis.
Traditional Culinary Context
Lasoda has a strong place in regional Indian food traditions.
It is particularly associated with:
- Traditional pickles
- Dried vegetable preparations
- Regional cuisine
- Preserved food preparations
- Traditional household cooking
The fruit is often processed and preserved before consumption.
General Product Features
- Whole dried fruit of Cordia myxa.
- Commonly known as Lasoda or Lasora.
- Also known as Gunda in several Indian regions.
- Natural dried fruit.
- Brown to dark-brown colour.
- Firm and slightly wrinkled texture.
- Naturally occurring mucilaginous character.
- Suitable as a traditional food ingredient where applicable.
- Whole form allows easy visual identification.
General Culinary Uses
Lasoda is traditionally used in:
- Pickles
- Regional Indian recipes
- Dried vegetable preparations
- Preserved food preparations
- Traditional chutney-style preparations
- Household culinary preparations
Pickle Preparation
Lasoda is particularly well known in some Indian regions for traditional Lasoda/Gunda pickle.
The dried or processed fruits can be combined with ingredients such as:
- Mustard
- Salt
- Spices
- Oil
- Other traditional pickle ingredients
Use a food-safe preparation method and appropriate preservation practices.
How to Use
For culinary use:
How to Use: Clean and inspect the dried Lasoda before use. Depending on the recipe, soak, soften or process the fruit as required and cook or prepare according to the chosen traditional recipe.
If used as an Ayurvedic raw material rather than food, follow the manufacturer's approved instructions or qualified professional guidance.
Traditional Home Recipe – Lasoda Pickle
A simple traditional-style pickle preparation can include:
Ingredients
- Dried Lasoda
- Mustard seeds
- Turmeric
- Salt
- Red chilli powder
- Mustard oil
- Other traditional pickle spices as desired
Basic Method
- Clean the dried Lasoda carefully.
- Remove unwanted stems or foreign material.
- Wash where appropriate.
- Allow the fruits to dry thoroughly.
- Prepare the spice mixture.
- Mix the fruits with spices and salt.
- Add properly prepared mustard oil.
- Place in a clean, dry food-safe jar.
- Allow the pickle to mature according to the recipe.
- Store under suitable hygienic conditions.
Important: Moisture control is critical when preparing homemade pickles to reduce spoilage risk.
Traditional Herbal Context
Cordia myxa has also been described in Indian traditional systems.
For a commercial product page, use neutral wording such as:
Traditional Context: Lasoda has been used in Indian traditional practices as a fruit and botanical material.
Avoid unsupported claims such as:
- Treats constipation
- Cures cough
- Treats asthma
- Cures piles
- Treats diabetes
- Treats arthritis
- Treats infections
- Heals wounds
- Treats digestive disorders
General Processing
A broad dried-fruit processing sequence may include:
1. Fruit Selection
Suitable mature fruits are selected.
2. Sorting
Damaged and unsuitable fruits are removed.
3. Cleaning
Foreign material is removed.
4. Washing
Where applicable, fruits are cleaned appropriately.
5. Drying
Fruits are dried under controlled conditions.
6. Grading
Dried fruits are sorted according to size and quality.
7. Quality Testing
The dried material is checked against applicable specifications.
8. Packaging
The finished fruit is packed in suitable moisture-resistant packaging.
Processing Flow:
Fruit Selection → Sorting → Cleaning → Washing → Drying → Grading → Quality Testing → Packaging
Quality Characteristics
Good-quality dried Lasoda should generally demonstrate:
- Correct botanical identity
- Properly dried fruit
- Natural brownish colour
- Characteristic dried-fruit aroma
- Low foreign matter
- No visible mould
- No insect infestation
- Appropriate moisture
- Good packaging
- Batch traceability
For food applications, applicable food-safety requirements should also be followed.
Food Quality Testing
Where the product is marketed as a food ingredient, appropriate testing may include:
Physical Testing
- Appearance
- Colour
- Odour
- Moisture
- Foreign matter
- Size and grade
Safety Testing
Where applicable:
- Microbial limits
- Yeast and mould
- Heavy metals
- Pesticide residues
- Aflatoxins
- Other contaminants
Testing should follow the applicable food standards and product category.
Natural Batch Variation
Whole dried Lasoda can naturally vary in:
- Size
- Shape
- Colour
- Texture
- Moisture
- Aroma
Variation can occur due to:
- Fruit maturity
- Growing region
- Harvest season
- Drying method
- Storage
Natural dried fruits are not expected to look identical in every batch.
Storage
Store Lasoda:
- In a cool, dry place.
- Away from direct sunlight.
- Away from humidity.
- In an airtight container.
- Away from insects.
- Away from strong external odours.
For food use, keep the product protected from moisture to reduce the risk of mould.
Packaging
Suitable packaging should protect dried Lasoda from:
- Moisture
- Humidity
- Dust
- Insects
- Contamination
- Direct sunlight
Suitable formats include:
- Food-grade laminated pouches
- Stand-up pouches
- Food-grade HDPE containers
- Airtight containers
Important Safety Information
- Ensure the product is correctly identified as Cordia myxa.
- Inspect dried fruits before use.
- Do not consume material showing mould, insect infestation or abnormal odour.
- For food use, ensure appropriate food-grade processing and packaging.
- Store in a dry place.
- Follow the manufacturer's intended-use instructions.
- Individuals with specific dietary or health concerns should seek professional advice before medicinal use.
- Keep away from children.
Frequently Asked Questions
What is Lasoda?
Lasoda is the dried fruit of Cordia myxa, traditionally known as Lasora or Gunda in different parts of India.
What is the botanical name of Lasoda?
Cordia myxa L.
What is Lasoda called in Hindi?
Lasoda, Lasora or Gunda.
What is Lasoda called in Sanskrit?
It is traditionally known as Shleshmataka.
What is Lasoda called in Marathi?
It is commonly associated with the name Bhokar/Bhoka, although regional terminology can vary.
What is Lasoda called in Gujarati?
Gunda is a common regional name.
What is Lasoda called in Punjabi?
Lasora / Lasoda.
What is Lasoda called in English?
It is commonly referred to as Assyrian Plum or Sebesten Plum.
Is Lasoda a fruit?
Yes. It is the fruit of Cordia myxa.
Is Lasoda the same as Gunda?
In many Indian regional contexts, Lasoda and Gunda refer to the fruit of Cordia myxa.
Is Lasoda a dry fruit?
It can be marketed as a natural dried fruit when the fresh fruit has been appropriately dried.
What does dried Lasoda look like?
It is generally brown to dark brown, with a firm and somewhat wrinkled appearance.
What does Lasoda taste like?
Depending on maturity and processing, it can have a mild, fruity, slightly sweet or mildly astringent taste.
Is Lasoda used for pickles?
Yes. Lasoda/Gunda is traditionally used in several Indian regional pickle preparations.
How do I use dried Lasoda?
Clean and inspect the fruits, then soak, soften or cook them according to the recipe. For pickle preparation, follow an appropriate traditional recipe and maintain good hygiene.
Is Lasoda Powder the same as whole Lasoda?
They are the same general fruit material in different physical forms, provided both products are correctly identified as Cordia myxa.
Is Lasoda a natural product?
Yes, when supplied as naturally dried Cordia myxa fruit without undisclosed additives.
Can the colour vary between batches?
Yes. Natural dried fruit can vary according to maturity, origin, drying and storage.
Can dried Lasoda develop mould?
Yes. Moisture can cause mould growth. Do not consume visibly mouldy or contaminated fruit.
How should Lasoda be stored?
Store it in a cool, dry place in a tightly sealed container away from moisture and insects.
Can Lasoda be used as an Ayurvedic raw material?
Cordia myxa has a history in traditional Indian systems, but the exact intended use should follow the manufacturer's specification and applicable regulations.
Is this article medical advice?
No. This content is intended for botanical, culinary, traditional herbal and product-information purposes only.
Conclusion
Lasoda is the whole dried fruit of Cordia myxa, commonly known as Lasora or Gunda in various parts of India.
It is valued particularly as a traditional dried fruit and regional culinary ingredient, including use in pickle preparations.
Quick Product Reference
Product Name: Lasoda Whole
Botanical Name: Cordia myxa
Family: Boraginaceae
Common Names: Lasoda / Lasora / Gunda
English Names: Assyrian Plum / Sebesten Plum
Plant Part: Fruit
Product Form: Whole Dried Fruit
Product Type: Natural Dried Fruit / Botanical Food Ingredient
For SEO and customer identification, use:
Lasoda + Lasora + Gunda + Cordia myxa + Lasoda Dry Fruit + Lasora Dried Fruit + Gunda Dried Fruit
Disclaimer
This content is intended for botanical, culinary, traditional herbal and product-information purposes.
It is not intended to diagnose, treat, cure or prevent any disease and should not be considered medical advice.
For food applications, the product should comply with applicable food-safety and labelling requirements.
The exact botanical identity, grade, purity, processing method, intended use and regulatory classification should be verified through the manufacturer's specification, Certificate of Analysis and applicable regulations.
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