Kokum is a small but powerful fruit native to the western coast of India, particularly in regions like Goa, Konkan, and Maharashtra. Known for its tangy and refreshing taste, kokum is a staple in traditional Indian cuisine and medicine. The fruit is not only used to make cooling drinks during the hot summer months but is also revered for its medicinal properties, making it a valued component in Ayurvedic practices.
Distribution
Kokum grows on small trees that thrive in the tropical and humid regions of western India. The fruit is small and round, turning deep red or purple when ripe. Kokum is typically harvested in the summer and then dried for preservation. The dried fruit is commonly used in traditional Indian dishes to add sourness and flavor, as well as in refreshing drinks.
Health Benefits
Kokum is renowned for its antioxidant and anti-inflammatory properties. It is rich in hydroxycitric acid (HCA), which is believed to help suppress appetite and regulate body weight. Additionally, kokum contains vitamin C, boosting the immune system and helping fight infections. The fruit is traditionally used to relieve digestive issues like acidity and indigestion, making it a common remedy in Indian households.
How to Consume
Kokum is most commonly used in its dried form to make refreshing beverages known as “kokum sherbet” or “sol kadhi.” These drinks are popular during the summer for their cooling effects on the body. In cooking, dried kokum is added to curries, soups, and sauces to give them a sour, tangy flavor. Additionally, kokum butter, extracted from the seeds, is used in cosmetics for moisturizing the skin.
Kokum is a fruit that brings together health and taste. With its medicinal properties and refreshing flavor, it plays an important role in Indian culture and Ayurvedic medicine. Whether used as an ingredient in food or as a cooling drink, kokum offers numerous benefits for the body and mind while refreshing the spirit during the hot summer months.
For More Information:
To learn more about the health benefits of kokum, visit The National Center for Biotechnology Information (NCBI) and use the search function to find studies and articles related to kokum’s nutritional properties and potential health benefits.
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