“Kokam” is not unknown to south India. This magical superfood is extremely beneficial for health and skin. Not only it is excellent for digestion but it works as an amazing cooling drink in summers. Kokam also increases fat metabolism and helps in weight loss.
Kokam plant is used as medicine as well as a spice. It is the most used ingredient in south Indian household. Studies show that it has anti-cancer properties. Mostly it is used as a sherbet. It has an acidic taste. It is used raw as well as in sun-dried form.
Health Benefits of Kokam
Anti-oxidant rich: The fruit is an excellent source of anti-oxidants and also has antifungal properties. It can also be used as a preservative in many preparations instead of vinegar.
Source of Micronutrients:
It is a powerhouse of vitamins and essential nutrients in the body. Health benefits of kokum are remarkable for pregnant women and the developing baby.
Kokam contains malic acid, carbs, and citric acid. Kokam has a healthy mixture of Vitamins and comprises manganese, potassium, ascorbic acid, garcinol, and dietary fiber.
Kokam acts wonderfully with the people who have bloating and weak digestion. Constipation and dysentery can be easily managed by kokam juice.
Kokam is rich is anti-oxidants which makes it great for skin and hair. Hence, it has anti-ageing properties too.
The cooling properties and its richness in anti-oxidants make it an apt natural anti-inflammatory food.
Ayurvedic usage of kokam:
It is used to help sooth the cracked heels. It is also used in treating pain due to rheumatoid arthritis.
Cholesterol management and weight-loss:
It is low in calories and works as a great post workout drink. It regulates cholesterol levels. It is also helpful for heart health.
kokum helps in preventing the incidence of dehydration and heat stroke. Its cooling properties make it amazing fruit to be consumed during the summer heat. It’s a very refreshing and naturally low-calorie health drink.
How to make Kokam Sherbat
Buy dry kokam and soak in a bowl of water for 1-2 hour.
Now mash it properly and strain the water
Now take the strain kokam pieces in a pan
Now add sugar, roasted cumin/jeera powder, cardamom/elachi powder, black salt and regular table salt.
Now cook until the sugar is melt and mix the ingredients well.
Add the strained kokam water in the pan and boil the mixture. Stir it occasionally to avoid lumps. Cook for 5 minutes. Now cool it and strain it in a clean bottle.
Store it in the refrigerator, Your kokam concentrate it ready.
To make the sherbet, pour 3 tbsp of kokum concentrate and top up with chilled water. Add a few ice cubes in the glass. Serve chilled.