Jackfruit can be eaten both raw and ripe. From spring to summer, raw jackfruit is eaten as kanda or ichore 'vegetable. Ripe fruit is quite nutritious, but its smell is not so appealing to many. Yet many prefer it for its mildly acidic sweet taste and low price. Jackfruit seeds are cooked with curry and eaten as burnt nuts. One of the advantages of this is that the seed can be left at home for a long time. Ripe fruit cells are usually eaten, these cells can be squeezed out and dried to make ‘jackfruit’ like amsatva. This is how jackfruit chips are now being made in Thailand. The husks and husks (amra) that remain after eating the cells are a good food for cattle. Jute can be made from bhutro or chabra as it contains sufficient amount of pectin. It is even known to extract raw honey from shells or pulps. The leaves of the jackfruit tree are a fun food for cattle. Valuable furniture is made from trees. The sticky streaks of jackfruit fruits and trees are used to close holes in wood or various pots.
