WHITE KOKUM
(Garcinia indica)
‘Kokum phool / Dry Kokum’
Kokum-White is the fruit of tropical evergreen tree of western coast of southern India.
Fruits are cut into cross sections, so that the white seeds are visible in their chambers
like a citrus fruit, and dried.
It has a refreshing sour taste, but fruity, slightly astringent with a faintly sweet aroma.
Suggested Uses:
Used in Konkani cuisine and, in cuisines of Gujarat Maharashrta and other southern
states, as alternative to tamarind. Mostly used to enhance coconut-based curries or vegetable dishes like potatoes, okra or lentils. Kokum is especially used with fish curry. It is also included in chutneys and pickles.
Health Benefits:
Kokum has been known as Grandma’s cure for acidity. Also effective in case of flatulence,
stomach pain and gaseous distension. The Hydroxycitric acid in kokum known to
lower LDL chlolesterol. It is also a strong anti-obesity agent as it suppresses appetite.
Its anti-inflammatory properties help prevent heart diseases.
