What is kokum fruit called in english
Cocum or Kokum
May 14, · The sun-dried version is called aamsul, kokum or kokam, and is used mainly in Maharashtrian, Konkan and Gujarati cuisine. When added to food it imparts a pink to purple colour and sweet/sour taste. It is a preferred substitute for tamarind in curries and other dishes. Kokum is sometimes confused with mangosteen fruit. They are similar only till the point of belonging to the same family – The genus Garcinia which itself has under its wing over species! The binomial name for Kokum is Garcinia Indica and that of Mangosteen is Garcinia mangostana. And how is it used?
My Recipe Box. Join Now Sign In. Cocum or Kokum. Provided By RecipeTips. A fruit native to India, which grows on tropical calles trees. Maturing into a small round fruit approximately 1 to 2 inches in diameter, Kokum becomes dark purple to black in color as it ripens. The outer rind covers a chambered inner pulp that contains 6 to 8 seeds.
When eaten fresh the pulp provides a slightly sweet and sour flavor. The rind of the Kokum is most often dried in the juice of the fruit to be used as a seasoning for a variety of foods, such as curry, vegetable or bean dishes. Kokum is also added to canned foods such as pickles and chutneys to add the distinctive sweet and sour flavor of this fruit.
Commonly used in India as a coolant ingredient that can be added to foods, Kokum resists the effect of the heat, resulting in a cool and refreshing flavor for the foods containing this fruit. This fruit may what is the back of the neck called be referred to as Black Kokum, Cocum, or Kokam. Cocum or Kokum Reviews. Rate It! Add A Review Now! Comment on this. Follow Us! Beef Cooking Times. Chicken Cooking Times.
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Garcinia indica, a plant in the mangosteen family, commonly known as kokum, is a fruit-bearing tree that has culinary, pharmaceutical, and industrial uses. Kokum is a plant which is used both as a spice and as a medicine. Studies say that kokum might be an effective suppressant of appetite. A fruit native to India, which grows on tropical evergreen trees. Maturing into a small round fruit approximately 1 to 2 inches in diameter, Kokum becomes dark purple to black in color as it ripens. The outer rind covers a chambered inner pulp that contains 6 to 8 seeds. When eaten fresh the pulp provides a slightly sweet and sour flavor. Aug 10, · Kokum Common Names: It is called Wild Mangosteen In English, Kokum in Hindi, Punarpuli in Kannada, Birinda or Bhirand in Konkani, Ratamba in Marathi, Kokam in Gujarati, Tintali in Oriya, Murgal in Tamil, Chinta in Telugu, Kokum in Bengali and Kattampi in Malayalam.
Today, Kokum has become extremely well known and widely used in other parts of India, as well as the world. It is not only used in cooking but is also used for making sherbets and is also known to have pharmaceutical and industrial uses as well. Kokum based drinks are made especially in the hot sweltering summers.
It is known to decrease the effects of the heat and have a cooling effect on the body. Garcinia Indica, commonly known as Kokum , is a fruit-bearing plant found in the western region of coastal southern India. When it is ripe, the fruit is picked, and the skin of this fruit is removed. It is then soaked in the juice which is extracted from the pulp. Post which the skin is sundried. Fruits which have dents and bruises or even blotched skin are to be avoided when one is buying these fruits.
When the fruit is bruised, the bitter latex which is there as part of the skin permeates the portions which are edible and thus the entire fruit becomes inedible. For the fruit to be considered prime and edible, it should be perfectly round and shiny. This fruit is sweet yet acidic in taste. The potent and watery portion which can also be called the pulp is edible, and it surrounds a flat malleable seed. This fruit is very like much the Cochin goraka fruit. Kokum, when dried, tastes metallic and sour.
It has no touch of sweetness. It is salty, and it is like a fresh cranberry. This fruit is usually consumed when dried and rarely consumed raw. Kokum is known by other names as well, such as black kokum, kokam, cocum, mangosteen oil tree as well as butter tree. In Spanish, it is called cocum. In German, it is known as Kokam. In Italian and French, It is famous as cocum. The Sanskrit name for this is Vrikshamia, amlashaka, amlabija. The botanical name for this spice belonging to the Guttiferae family is Garcinia Indica.
Kokum belongs to the mangosteen family which is Clusiaceae , and there are around species of this family which mainly flourish in African and Asian continents. In India itself there are 35 different species, out of which 17 are endemic. Out of these endemic species, seven of them are from the Western Ghats, six of the endemic varieties are from the Andaman and Nicobar Islands, and there are four endemic varieties which belong to the north-eastern region.
Kokum is found not only in wastelands but also on riversides, as well as in forest lands. These plants are partial towards evergreen forests but can also be found in places where rainfall is much lower. These plants are also cultivated though it is not easy to grow them in spite of the fact that they do not require fertilisers or pesticides to be sprayed nor do they even require irrigation.
Kokum is a wonderful fruit with many health benefits. One can either eat it raw, drink the juice, have the sun-dried kokum or pulverise the skins which are sundried to use it as a souring agent or food additive.
It can be used as a substitute for tomatoes, dried mango powder or tamarind. When the dried fruit is soaked in water, it causes the water to turn purple, and hence it can be used as a food colouring agent or to make smoothies and other drunks. This fruit is not only nutritious but also a very healthy fruit that improves overall immunity.
Kokum contains citric acid, carbohydrates, malic acid, acetic acid, hydro citric acid, ascorbic acid, vitamin B complexes, garcinol, manganese, potassium , magnesium, hydroxycitric acid as well as dietary fibre. It is beneficial for pregnant women as it helps both the mother and her developing baby.
It is consumed for the treatment of sores as well as applied directly to remove allergies and rashes. Kokum is also used for the treatment of burns and is known to have anti-inflammation properties.
Kokum improves digestion as well stimulates the appetite. It is used for people suffering from constipation and dysentery. It helps prevent infection as it has both antifungal as well as antioxidant properties. It also wards of aflatoxins and is thus used as a food preservative. Kokum is also known to control diabetes, and certain kinds of cancers as well as neurological disorders. It alleviates pain, and it helps in reducing tumours. It also helps in protecting the liver, and there are findings in Japan which show that there is a possibility it can be considered for antiulcer drugs.
Kokum has anti-ageing properties and is extremely rich in anti-oxidants that improve overall skin and hair texture. It helps in repair and regeneration of cells. Kokum reduces the body heat and has cooling properties.
It refreshes the person who drinks this, and it also energises them. This acts as a protection against dehydration and sunstroke. Kokum butter is used for hair, skin and applied to the lips as well. This is great for healthy hair and good skin. This is also used for making skin lotions, soaps, balms and lipsticks.
The oil is also edible, and it is rich in Vitamin E. Kokum has no saturated fats as well as it is low in calories.
The acid which is provided in the fruit is used in the fight against cholesterol as it stabilises the levels of cholesterol. Kokum also helps in decreasing the production of excess fat. It thus aids in weight loss. Kokum also helps in reducing the chances of heart diseases and works as a cardio-tonic.
In addition to these benefits, Kokum is also known to have anti paralysis properties. It is used for treating cracked heels. Kokum is also used in Ayurveda for rheumatoid pains, for people with bowel problems, menstruation delays, intestinal parasites, ear infections, dermatitis, sores as well as for treating inflammatory issues. Apart from the above mentioned benefits kokum helps in controlling weight gain as it helps in lowering the rate of conversion of carbohydrates in to fats. This, therefore, is used for making cosmetics, medicines as well as confectionary.
It is used for making of candles, and the cake which is left behind after all the oil has been extracted is then used for manure. Industries now have started using this fruit to extract hydroxycitric acid from the rind.
The liquid extracts procured from the dried fruits are also found to have an effect on mice which is anxiolytic. Kokum is also combined with coconut milk, grapefruit , bananas , watermelon or mind to make various drinks.
This is very effective for curing obesity, and it is useful even for acid reflux, anorexia as well as various kinds of intestinal disorders. This is effective as Kokum has anti-allergic properties. It has anthocyanins, catechin, bioflavonoids and thus, it has the goodness of most nutrients which are essential for healthy human development.
Kokum is indeed a gift of nature which can be put to a variety of uses. Restricted to the Southern regions of India and some parts of Africa, Kokum has now made its way to global markets. It has been used in Ayurveda for a very long time and is now making its way to modern medicines too. If not for the medical benefits, try Kokum for the great taste it offers! It adds flavour to food, and health to life! Do try Kokum once in your life and if you have already tried it then do let us know about your recommendations and thoughts about this fruit.
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