10 best health benefits kokum
Kokum (Gracinia indica) has multiple health and medicinal benefits. The fruits of Gracinia indica are an excellent source of antioxidants that prevent free radicals, thereby helping different diseases. Kokum is used in piles, flatulence, constipation, heatstroke, pain, tumour, etc. The dried outer cover of Gracinia indica is used as a spice. It is also known as the ‘cool king’ of Indian fruits.
- Gracinia India as an Anti-oxidant: The fruits of Gracinia India are an excellent source of antioxidants, thus helping to minimise the impacts of many diseases. It also promotes cell regeneration and repair.
- Kokum for Allergy: A cold blend of Kokum is used as a local application in urticarial and allergic rashes on the skin. The infusion is highly effective and suggested for these purposes.
- Gracinia indicia for Constipation: When a person suffers from constipation, the peel of dried fruits is given in 500 mg at night. It helps to ease constipation.
- Kokum and Hyperacidity: Having acidity or hyperacidity, the cold mix of Garcinia indica, sugar, and a small amount of salt is given to overcome the problems of acidity and hyperacidity.
- Garcinia Indica for Flatulence: Kokum is effective in flatulence, stomach pain, and gaseous distension cases. The patient may sip the mix of Gracinia indica, ginger, honey, sugar, and salt.
- Kokum as a healthy and refreshing drink and Syrup: The syrup of Kokum is in great demand in India and worldwide for its medicinal properties.
- Cracked Heels and Kokum: The application of Garcinia indica butter is helpful for cracked heels.
- Indigestion and Gracinia indica: Suffering from indigestion, one should take the mix of Kokum should be taken along with black pepper and salt.
- Kokum is also welcome in diseases and conditions such as hyperacidity, piles, fistula, heatstroke, infection, dysentery, etc.
- When allergy takes the chronic form, the excellent infusion may also be used internally.
- Side Effects and Precautions: The fruits of Gracinia indica shouldn’t be used in excess. Milk and milk products should be used after one hour.
Culinary and cosmetic uses of kokum
- Kokum, as a souring agent, is used as an alternative to tamarind for culinary and cuisine purposes.
- It is in dishes like sour fish curry and sour dal.
- Kokum rinds are used to make kokum sherbet.
- Its fresh fruit is preserved with sugar to prepare squash.
- It is used to prepare chocolate and other sugar-related confectionery.
- The oily extract of it is used to prepare ointment and suppositories.
- It also plays an important role in cosmetic preparations.