Mowra butter. Two species of the genus Madhuca, M. indica and M. longifolia, are the source of various products in India. They are best known as mowra fat, bassia fat, mahua butter of illipe butter. The trees are both wild and cultivated. The kernels contain 55-65 percent of soft yellow oil that is widely used locally for cooking and tallow. Over 66 million pounds were exported to Europe for use as a margarine and chocolate fat and in soap manufacturing during the 1950’s. The cake is not fit for food but is used as a fertilizer. Madhuca butyracea is the source of a similar product, phulwara butter, also used locally. It is used for cooking purposes.
