Kokum
Kokum, Garcinia Indica, has been used as a home remedy for acidity. It is primarily grown in the Western Ghats, in Goa and Konkan regions. Kokum is a small fruit, the size of a cherry tomato, which is red in color and deepens to purple on ripening. The dried variety of this fruit is popular in Indian cuisine. It has a slightly sour taste, is sweetly aromatic, and brings a pink to purple color to the food. It can be used in place of tamarind paste. It is used both as food and as medicine.
Dried kokum needs soaking, to extract the pulp like tamarind. It is used in dals, with veggie dishes, pickles, chutneys, and drinks. It enhances the taste of dishes, especially those that are made with coconut.
Currently, kokum butter is used in cosmetics – lip balms, soaps, moisturizers, and other skincare products.
Kokum contains malic acid, citric acid ascorbic acid, manganese, potassium, dietary fiber, and garcinol. It has demonstrated therapeutic anti-cancer, anti-inflammatory, and antioxidant potential. Antioxidants can stop cell damage that can lead to severe diseases such as cancer. It is also used as a remedy for diarrhea. Antioxidants also have antifungal properties.
Kokum may reduce cholesterol and weight loss.
In Ayurveda, kokum is used for the treatment of cracked heels. It can help in reducing rheumatoid pain.
People with blood pressure and taking medications for it should be careful in consuming kokum.

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2 Comments

  1. Sushree 21/10/2022 at 10:43 pm - Reply

    Wonders of nature. Very nice information

  2. MANORAMA DAS 12/11/2022 at 7:40 pm - Reply

    Absolutely super fruits. So many diseases cured by this fruits. so nice information Thank you.

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