In tropical climates it is semi-evergreen, in cooler climates it is deciduous flowering on leafless branches. Quite drought-tolerant once fully established, but they do appreciate an occasional deep soak. Pruning is best after flowering to keep it neat.

In the Indian subcontinent, kachnar refers to the edible flower buds of the tree, which are widely used in regional cuisine. A traditional kachnar curry is prepared using these buds along with yogurt, onions, and native spices. The buds are also enjoyed as a stir-fried vegetable and are a popular ingredient in achaar (pickle) recipes across the region. Studies indicate that kachnar exhibits notable antioxidant and anticancer properties.

In Nepal, the plant is known as koiralo, and its flower as koiralo ko phool in Nepali. Both the buds and flowers are used to make a distinctive Nepalese-style achaar, which holds cultural importance during the Ghode Jatra festival, where it is traditionally served as part of the celebratory meal.