KOKUM

 

KOKUM
Garcinia indica, a plant in the Mangosteen Family (Clusiaceae), commonly known as kokum, is a fruit tree, that has culinary, pharmaceutical, and industrial uses. The tree is also ornamental, with a dense canopy of green leaves and red-tinged tender emerging leaves.
Aamsool or Kokum is a fruit which resembles a dark purple plum of a tropical evergreen tree called Garcinia indica. Little is known about these tangy, purple berries native to India. Used widely in refreshing drinks and coastal curries, kokum offers a wide range of medicinal properties also. Also known as Black kokum, cocum, and kokam, kokum is a small round fruit that has its origins in India. 

The extract/concentrate of this fruit is called aagal in Konkani and Marathi. It is ready to use for preparation of sol kadhi when mixed with coconut milk. The outer cover of fruit is dried in the sun to get aamsul or kokam. It is used as a slightly sour spice in recipes from Maharashtra that yields peculiar taste and dark red color.
It is a preferred substitute for tamarind in curries and other dishes from Konkan. It is also used in Konkani cuisine, in Gujarat, and some cuisines of South India. Dried Kokum fruit rinds are widely used in cooking as they impart
a sweetish-tangy flavor to the food.
The Kokum shorbet is a refreshing and healthy drink. This drink is an excellent remedy for sunstroke and is very popular during summer. Kokum juice is especially popular during scorching summer months as it has a cooling effect on the body and shields the body against dehydration and sunstroke. It also helps in bringing down fever and allergic reactions. Kokum juice is a healthier and far more refreshing option as compared to commercial bottled drinks. It acts as an appetite stimulant also.
Kokum in Ayurveda : Ayurvedic physicians have long used kokum to treat sores, prevent infection, improve digestion, alleviate diarrhea and constipation, lessen arthritis pain, cure ear infections and heal stomach ulcers, states it to be a "Healing Spices.".