Shorea robusta, Gaertn. f.; Roth.; A. DC. in DC.. India (Bengal ): seeds boiled into a porridge with the flowers of Bassia latifolia, Roxb. [SAPOTACEAE]. In Manbhum, salt may be the only substance added. In the Ranchi district, the seeds are boiled with wood ashes. In Bhagalpur, it is reported that the seeds are boiled, dried, then ground into meal, with the addition of the flowers of Bassia latifolia, Roxb. [SAPOTACEAE], and the fruits of Dolichos biflorus, L. [FABACEAE]. In the United Provinces (Gorakhpur district), the seeds are partially dried, and pounded into a very coarse flour which is [further] dried and used to make bread. In Nagpur, in Central India, the seeds are boiled for eight to ten hours, then prepared as in Bengal. The plant is also used as a famine food in the Chatrapur district of Madras. In the Garhwal Himalayas, the seeds are powdered [sic]. Chemical composition: Water = 10.8%. Protein = 8%. Carbohydrate = 62.7%. Oil = 14.8%. Fibre = 1.4%. Ash = 2.3%. Sal butter, used in cooking, is derived from the seeds. Vernacular names: Sal, Salwa. Ref. GUPTA, UPHOF, WATT.