Neem Tree and Its Blossoms

The neem tree (Azadirachta indica), known in Thailand as “Sadau” or “Sadao” ( ), is an evergreen tree in the mahogany family. It originates from India, Pakistan and Myanmar, but has since spread to other parts of Asia, including Thailand.

Its primary use is as a pesticide and fertilizer in agriculture, and in traditional medicine. As a food, the edible parts of the tree are rarely used. This is mainly due to the intensely bitter taste of its leaves and blossoms.

In Thailand, however, bitter flavors are a valued part of the culinary palette, and the blossoms are eaten there with enthusiasm. For a European palate, this bitterness can be quite unfamiliar, though also genuinely interesting once you push past the initial hesitation.

The neem tree and its blossoms go by a number of other names, including “Indian Lilac”, “Nimba” or “Margosa Flower”. In Khmer it is known as “slœ̆k sdau” (ស្លឹកស្ដៅ), and in Vietnamese as “Sầu đâu”.

Fresh Blossoms

The edible neem tree blossoms are called “Dok Sadau” ( ) and can be found fresh in well-stocked Asian supermarkets.

Blossoms in Jars

As an alternative to fresh blossoms, some Asian supermarkets also carry pickled blossoms in jars. I have not tried these myself yet.