Fare

Introduction
Fare is a wild seeds and sweet dish. It is seasonal andis found in the rainy season in the forest area of high hilly ranges of mountains. Fare is made up of “Kayro”, which are seeds of a huge tree called“Kayreli”. There are two types of kayro- raw, which is found in the monsoons, and dry foundbetween December and January. These seeds take 3 days to cook. The raw seeds are usually peeled, boiled, and dried before deep frying.

Additional Information
Fare is considered to be a medicinal seed which was traditionally eaten every year for a healthy body. However, for pregnant women,the smell of the boiled water of kayrocan cause miscarriages. Furthermore, it is believed that menstruating women could bleed more than usual after consuming these seeds.Yet, fare is a very nutritious seed and is a great source of vitamins, protein, and fats from the seeds.

There are different ways ofcooking styles in different villages. Some villages usetandul (rice) while some use chili powder in their cooking recipes. There is a difference between how dry and raw kayroare cooked: dry kayro is first roasted and its upper part and internal parts are removed while raw kayrois cut first and boiled later.

People used to search the forests early in the morning to collectkayro.Fare can be eaten with bhakri and bread, or even just by itself.