Health benefits of Kokum
Health benefits of Kokum can be attributed to its medicinal properties to aid digestion, provide relief on flatulence, heat strokes, infections and allergies.
Kokum [Scientific Name: Garcinia Indica , French: Cocum, Spanish: Cocum German: Kokam, Indian: Aamsul, Bindin, Bhiranda, katambi, lookiya, panarpuli, ratamba, thekera], is a fruit tree, that has culinary, pharmaceutical, and industrial uses, is indigenous to the Western Ghats region of India. Most commonly used is outer cover of dried fruit of Kokum. It is used as spice to add slightly sour taste and red colour to recipe, often substitute for tamarind in curries and other dishes. It is an essential ingredient of traditional fish recipes of Kerala and other recipes in western India. Kokum is used as refreshing drinks and coastal curries. The various parts of the Kokum tree such as the seeds and the bark of the root are used in many Ayurvedic preparations. In India, kokum is used as food preservative and flavoring in curries and other dishes.
Nutritional facts of Kokum
Kokum contains carbohydrates in sufficient amounts. It also comprises of citric acid, acetic acid, malic acid, ascorbic acid, hydro citric acid and garcinol. Garcinol which is active in Kokum has various properties including antioxidant, anti-inflammatory and antimicrobial. Kokum seed contains 23-30% oil and used in preparation of confectionery, medicines and cosmetics. Recently, industries have started extracting hydroxycitric acid (HCA) from the rind of the fruit. These rich nutrients are responsible for health benefits of kokum.
Fresh Kokum fruits are rich in Vitamin B Complex, Vitamin C and other minerals like potassium, manganese and magnesium. All these nutrients play a vital role in body and are responsible for various health benefits.
Health benefits of Kokum
Health benefits of kokum though known for ages, has been commercialized very recently. Kokum fruit has been part of Ayurvedic medicines and considered natural remedy on sores and ear infection.
Kokum butter is suitable for use as confectionery butter. It is also suitable for making candle and soap. Kokum butter is considered nutritive, demulcent, astringent and emollient. It is suitable for ointments, suppositories and other pharmaceutical proposes. It is used for local application to ulcerations and fissures of lips, hands, etc. The cake left after extraction of oil is used as manure. Kokum butter is used as specific remedy for diarrhea and dysentery. It is now used in cosmetics and medicines known as Vrikshamla in Ayurveda. Various parts of the tree like root, bark, fruit and seed oil are used for treating piles, spruce and abdominal disorders.
Kokum promotes digestion
Kokum is a traditional home remedy in case of flatulence, heat strokes and infections. The fruit of kokum is anthelmintic and cardiotonic and useful for treatment of piles, dysentery, tumours, pains and heart complaints. Syrup from fruit juice is given in bilious infections. The root is astringent.
Kokum Juice is effective over allergy
Kokum juice is also effective against allergies due to bee bites and other insect bites and sun exposure related symptoms as well as acidity. Adding kokum in food preparation can reduce allergies from other ingredients.
Kokum and obesity
Hydroxycitric acid(HCA) one of the constituents of Kokum suppresses fatty acid synthesis, lipogenesis, food intake and induces weight loss.
Kokum in treatment of cancer
Garcinol, another constituent present in Kokum has shown anti-carcinogenic properties for such types of cancer like Colon, Tongue, Breast, Skin and Liver.
Kokum juice benefits for skin
Kokum is used as an infusion, or by direct application, in skin ailments such as rashes caused by allergies. Due to the soothing and healing properties Kokum is also applied directly to wounds and infected areas on the skin. Kokum butter is helpful in the treatment of burns. Kokum butter is used in several skin formulations today.
Other Kokum health benefits
Kokam fruits have certain medicinal properties. Juice extracted from this fruit is sweet and sour and thus liked by many. A glass of cold kokam syrup is refreshing and it also improves the digestive system. The fruits of Kokum are steeped in sugar syrup to make Amrutkokum which is drunk to relieve sunstroke. Ayurvedic medicine also uses Kokum infusions to treat piles, dysentery and infections. Kokum has medicinal uses both as a digestive tonic, and to cope with paralysis.
It is all because of these health benefits of Kokum, it is such a wonderful fruit. Enjoy some healthy recipes using Kokum -
Healthy Sol Kadhi recipe
Sol kadhi is preparation using kokum and coconut milk as key ingredient and is very popular in Konkan and Goa regions in India. It goes well with rice and fish preparations. Ingredient – peels of Kokum or aamsul – kokum concentrate, 2 cups of coconut milk, some garlic cloves and chillies. Soak some kokum peels in hot water for about an hour. Squeeze thick kokum concentrated juice from it. Aamsul can be directly used if available. Blend cut coconut with water to obtain coconut milk. Make garlic and chilly paste, as per taste and spiciness required. Blend all mixtures. You will obtain light pink colour taste and healthy sol kadhi. Can be served chilled as beverage or consumed as curry along with steamed rice.