Description
Kokum Powder is made from the dried fruit of the Garcinia indica tree, a fruit native to the Western Ghats of India. Known for its deep purple color and tangy, sour taste, kokum is a staple in Indian cuisine, especially in Maharashtrian, Konkani, and Goan dishes. It is commonly used to enhance the flavor of curries, stews, dals, and chutneys.
The powder is made by drying kokum fruit and grinding it into a fine powder. This powder imparts a unique, sour taste without being overly acidic, making it an ideal substitute for tamarind or lemon in many recipes. Kokum is often used in traditional dishes like “Sol Kadhi” (a refreshing coconut-based drink), “Kokum Curry,” and “Kokum Rice.”
Aside from its culinary uses, Kokum Powder is valued for its numerous health benefits. It is rich in antioxidants, vitamin C, and hydroxycitric acid, which have been shown to help in digestion, weight management, and promoting healthy skin. Kokum is known to have cooling properties, making it ideal for consumption during hot weather or for soothing the stomach after a heavy meal. It also aids in reducing inflammation, improving metabolism, and promoting overall well-being.
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