Sundried Kokum Rind , Punarpuli, Birinda

kokum Culinary Uses

1. Flavoring agent – Adds a sour and slightly sweet taste to dishes like:

   • Fish curries (especially in Goan and Konkani cuisine)

   • Lentil dishes (like dal)

   • Vegetable stews (e.g., sol kadhi or kokum saar)

2. Beverages – Used to make:

   • Kokum sherbet (a refreshing summer drink)

   • Sol kadhi (a digestive drink made with coconut milk and kokum)

3. Pickling – Sometimes used in pickles for its acidity and preservative properties.

4. Tamarind substitute – Acts as a souring agent in place of tamarind or lemon juice.

Medicinal and Traditional Uses

1. Digestive aid – Traditionally used to treat indigestion and flatulence.

2. Cooling agent – Believed to cool the body in hot climates.

3. Antioxidant properties – Contains garcinol and hydroxycitric acid (HCA), known for potential antioxidant and anti-inflammatory effects.

4. Weight management – HCA has been studied for its role in appetite suppression (though more evidence is needed for conclusive claims).