Regions: East India

The tejpatta of north Indian cooking — a hill tree, not the Mediterranean bay.

A creeping pepper of the eastern and southern forests, with catkin-like spikes.

The paan vine — grown in shaded enclosures across Bengal and the east.

The gongura of Andhra kitchens — sour leaves and later, calyces for sherbet.

Grown for fibre and calyces in the west and centre; a striking tall annual.

Figs in bunches straight off the trunk, feeding birds, bats and monkeys.

Flushes pink-red new leaves in spring; a broad, fast shade tree.

Glossy-leaved and salt-tolerant, with seed oil once used in every lamp.

Central India’s most important livelihood tree — flowers, oil and shade.

The dominant tree of eastern and central forest; only for reforestation planting.