Kapok can be eaten when cooked. Kapok is not poisonous and can be eaten with confidence. Eating more kapok at ordinary times is still very good for the human body. Kapok has another The name is Panzhihua. The most common way to eat it is to make porridge or soup, especially porridge cooked with kapok. It may prevent and treat gastric ulcers, chronic gastritis, dysentery, diarrhea and other diseases. Kapok has medicinal properties. It has a very strong effect. It not only clears away heat and detoxifies, it can also treat bruises very well. Its hemostatic effect is also very good.

Kapok can also be used as an ingredient to make dishes such as kapok shrimp tofu and kapok steamed eggplant. Kapok shrimp tofu uses fresh kapok cloves, tofu and shrimp as the main ingredients. First heat the oil pan, add ginger and scallions and stir-fry until fragrant, then add shrimp, tofu, kapok, green beans, ham, bamboo shoots and other ingredients to stir-fry , it can become a healthy dish with delicious smell.

In addition to the useful flowers, the bark, roots, stamens, etc. of kapok have a wide range of uses. The root and stem extracts of kapok can be used as astringents, analgesics, etc. Its juice can be used to treat dysentery. Its root bark, stem bark and thorns can be ground into powder to make an ointment that can be used to treat acne. The stamens of kapok were an important weaving material in ancient China. The soft wood of the kapok tree can be used to make packaging box boards, match stems, canoes, barrels and basins, etc., and is also a raw material for papermaking.