Culinary uses

The flowers of S. grandiflora are eaten as a vegetable in Southeast Asia, including Laos, Thailand, Java in Indonesia, Vietnam, and the Ilocos Region of the Philippines.

In the Thai language, the flowers are called ดอกแค (dok khae) and are used in the cuisine both cooked in curries, such as kaeng som and kaeng khae,and raw in nam phrik.

The young pods are also eaten. In Sri Lanka, agati leaves, known as Katuru murunga in Sinhala language, are sometimes added to sudhu hodhi or white curry, a widely eaten, thin coconut gravy, and are believed locally to be a cure for canker sores. In India this plant is known as agati (Tamil), agastya (Kannada), agise (Telugu), and both the leaves and the flowers have culinary uses.Package have 5 seeds