Kokum: the Malabar tamarind

The Ayurvedic palate covers six different tastes: sweet, salty, pungent, bitter, astringent and sour. Each one of them needs to be included at each meal for us to acquire the goodness they have to Tomato Plant Weight Loss offer. The sour taste, for example, is said to assist digestion, cleanse the tissues which help in the absorption of minerals. Among the star foods used in the Konkan region and also in Maharashtra, Gujarat, areas of Kerala and the Kannada region, is Kokum, aka Garcinia indica, twin sister of Garcinia cambogia. Of late, the latter has acquired glam quotient as an ingredient for all those looking to slim down, a house which Garcinia Indica can also boast of.

Kokum is really a native from the Western Ghats and that's why is known as Malabar tamarind. It has culinary in addition to industrial uses, whilst having remarkable therapeutic values. It contains B complex vitamins such as niacin, thiamin and folate plus high levels of Vitamin C; it is a good source of magnesium, potassium and manganese. But where it is an absolute winner is within its content of hydroxy citric acid, normally abbreviated to HCA. In fact, as of this moment, Garcinia indica and cambogia are the only known source of HCA. And it is because of this that kokum has been deemed to have weight loss capacities. It's the rind from the kokum fruit, small and green when unripe however a deep purple when mature, that is very wealthy in HCA, the element that imparts tartness to it.

So, so how exactly does HCA operate as a fat burning supplement? First, it inhibits the conversion of carbohydrates into fats; it works on the enzyme which plays an important role in the synthesis of essential fatty acids and in transforming sugars into triglycerides and lipids, thereby slowing producing fats. This property of kokum therefore is an added bonus for controlling bad cholesterol (LDL).

Another major active component in kokum is Garcinol; it acts as an antioxidant, anti-inflammatory, anti-bacteria and anti-carcinogenic agent. Much studies have been carried out on Garcinol and contains been discovered to be neuroprotective, contributing to the brain's health. As such, it may possess a positive effect in regulating Alzheimer's. Since Garcinol also inhibits the development of histamine, it's beneficial against allergies.

Again, research has shown this compound could become an affordable solution towards the antibiotics used in treating H. pylori infection as it is developing resistance to the present drugs. So far as the anti-carcinogenic property of Garcinol is worried, it's particularly helpful in cases of intestinal, colorectal and pancreatic cancers. , Garcinia Indica has also exhibited good anti-tumour activity against human leukaemia HL-60 cells. As an antioxidant, Garcinol is a voracious free radical scavenger and it has been discovered to be beneficial against ulcers.

Let's now see how Ayurveda and local health systems use kokum. We have already observed that it's deemed to be good for digestion and this resonates using what modern research has revealed. Since kokum also has an astringent quality, Ayurveda also uses it to deal with dysentery. The famed kokum juice is recognized for its cooling and pitta balancing qualities. To combat hyperacidity, just add salt towards the sweet beverage. A decoction of kokum rind is prescribed for treating rheumatism, which results, as you may know, from inflammation. In cases of gastro-intestinal disorders too this really is advised. Ayurveda also prescribes kokum to treat ear infections. Being anti-fungal, it is also used to treat intestinal parasites.

Kokum has many more therapeutic uses. Based on the book published by The Konkan Fruit Fest, the xanthone based in the fruit's pericarp has no less than 28 health advantages, some of which we've already seen. We may add that it is also anti-neuralgic, ideal for gum diseases plus glaucoma.

Turning our attention to the seeds of Kokum, we have seen they contain 23 to26 per cent of oil which remains solid at room temperature as it has a high melting point. This property causes it to be a perfect choice for cosmetic and confectionery uses. Kokum butter is extremely effective in relieving cracked heels. Given its non-greasy but emollient texture, it gets easily absorbed through the skin, so that as it's not easily oxidised and contains e vitamin, it's a extremely popular additive in lotions and creams. The confectionery industry uses it specifically for manufacturing chocolates considering that its high melting point causes it to be ideal for warmer climates.

From the culinary perspective, kokum, known by various names based on different regions, is used across diverse regions. One of the most popular preparations is that of solkadi, a Goan speciality in which coconut milk and kokum are used. It may be had as a drink after meals to aid digestion or along with rice and vegetables. To organize it, you need to soak 10 to 12 kokum rinds in 1/2 cup water for about half an hour, then squeeze them and add 2 cups tepid to warm water in addition to 2 cups coconut milk; add salt and temper with Zhen De Shou mustard seeds, cumin, garlic, asafoetida and red chillies. Rasam can also be produced by omitting coconut milk. Each time a recipe calls for tamarind, you can change it with Malabar tamarind.

To conclude, we would like to state that in focussing only on one facet of something, for instance, the load loss property of Garcinia we miss out on the bigger picture. Instead of reaching out for a number of supplements, let's make food our nutraceuticals.