Quince (Cydonia oblonga) is a small, deciduous tree or shrub in the Rosaceae family, closely related to apples and pears. Native to the rocky slopes and woodlands of the Caucasus region and parts of Iran and Turkey, quince is cultivated for its fragrant, golden-yellow fruit, which resembles a bumpy pear.
The fruit is hard and astringent when raw, with a sour taste due to high tannin content, but it transforms when cooked—becoming tender, sweet, and turning a rich pink or red hue. Quince is commonly used in jams, jellies, marmalades, and desserts, particularly in Middle Eastern, Mediterranean, and European cuisines. Its high pectin content makes it ideal for preserves.
The tree itself has attractive pale pink or white blossoms in spring and thrives in temperate climates. In addition to its culinary uses, quince has been used in traditional medicine for digestive issues and sore throats. Symbolically, it has represented love, fertility, and happiness in various cultures throughout history.
Family Name: RUTACEAE
Botanical Name: AEGLE MARMELOS
Common Name: BAEL, QUINCE, APPLE WOOD, HOLY FRUIT TREE
Part Used: BARK, FRUIT PULP, LEAVES
Habitat: Found all over deciduous forests in India.
Uses: It is Ant scorbutic, Carminative, Alterative and Nutritive. It is used in colisting diarrhoea, dysentery, constipation and diarrhoea. It is aromatic, astringent, cooling, febrifuge and also acts as tonic for heart and brain.