Local food #7 -Kokum - The natural antacid

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Local food #7 -Kokum - The natural antacid 

Name of Kokum in different regions of India -

This fruit is highly produced in India. India is not the origin of this fruit. It came from Africa and it is cultivated and consumed largely in India. This fruit is largely produced in western ghats mainly in Maharastra and Goa. 

This fruit has different names in different regions of India. Some names are -
The scientific name - Garcinia indica.
In Sanskrit, it is called Vrikshamla.
In Hindi, it is called Kokum, Kokam, Komal, Amlaveta, Vishambila.
In Bengali, it is called Mahada.
In Kannada, it is called Dhupadamara, Murgala, Tittidika, Murgmahali, Murgala, Huli, Punarpuli. 
In the Deccan, it is called kolam, Ratambi
In Goa, it is called Brindao, Amse, Ratainbasal, Brindoesiro.
In Gujarati, it is called Kokam, Ratamba ,Kokambel ,Birandel.
In Kashmiri, it is called Titidika. 
In Konkani, it is called Birondd, Ratambi, Birondi.
In Malayalam, it is called Punampuli.
In Marathi, it is called Amosole, Bhirand, Chirand, Katambi, Ratamba, Kokam. 
In Tamil, it is called Murgal, Puli. 
In Telugu, it is called Chinta. 
In Tulu  it is called Punarpuli.
In Odia, it is called Tintila.

Benefits of eating Kokum- 

- Acts as an antacid.
-It cures ulcer.
-Effective for ear infection.
-Helpful during common cold disease.
-It is great medicine for Urinary Tract Infection (UTI).
-Smoothen digestion.
-It maintains both pH and diversity of microbes in our gut.
-It maintains the homocysteine level.
-It protects the heart.
-Reduces inflammation in the joints.
-Helpful strengthen the bone mineral density.

Properties of Kokum -

Garcinol, Hydroxy Citric Acid(HCA), High level of bio-flavonoids.

Garcinol- It is the most active ingredient in Kokum. It is an anti-bacterial, anti-viral, and anti-oxidant agent.
It suppresses carcinogenesis by inhibiting enzymes that promote the growth of carcinogen cells.
Because of this property oxygen, radical absorption capacity is very high in Kokum.
Hydroxy Citric Acid (HCA)- 
-Helps in losing weight.
-It plays a role in regulating appetite and optimizes fat burning capacity.
- It reduces cholesterol and anxiety.
High level of bio-flavinoids-
It acts as an anti-tumour agent.

How to use?

-It adds flavour in Indian side dishes.
-It can be consumed in raw form.
-Kokum water can be made.
-Kokum sherbet can be made.
-Kokum butter 
How to make the above drinks and butter will be explained in the next blog.
Thank you for reading.

To know about other Indian superfoods search for www.localfoodsbenefits.blogspot.com 

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