KOKUM (Garcinia indica) GOES GLOBAL Kokum has finally arrived on the global scene. In a small but historic first step, Konimsfurti, a food-processing cluster in Maharashtra, recently exported around three tonnes of dry kokum rind to the US. In the US, kokum will be known by its new name, sant – short for santulan, which means balance. Balance is a major function of kokum. This “Do it Yourself’ kokum beverage is being promoted as an organic chemical-free drink in the US. It’s easy to make. Just dunk the dry rind into water at room temperature and the fruit will release all its flavour and nutrients. You can drink it cold too. Kokum (Garcinia indica), a fruit endemic to the Western Ghats, is known for its many useful medicinal properties. Hydroxy Citric Acid (HCA), extracted and exported from kokum, converts food into energy and not fat. It is an anti-cholesterol and anti-obesity food additive. Kokum also has two important antioxidants – garcinol and xanthones. While garcinol is an anti-cancer agent that promotes digestion, xanthones strengthen the heart, are anti-inflammatory and contain Vitamins B, C, potassium, manganese and magnesium. Kokum is extolled in Ayurveda too for tackling digestive problems and increasing the red blood cell count.
Posted on: Fri, 01 Aug 2014 03:25:14 +0000
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