Description -
Kokam Phool (also known as Garcinia Indica or dried kokum peel) is a dark purple to black dried fruit native to the Western Ghats of India, particularly the Konkan and Goa regions. Known for its tangy flavor and fruity aroma, it is often referred to as "the Indian tamarind."

🍲 Culinary uses -

• Acid base for curries and soups:
  Used like tamarind, Kokam Phool adds a refreshing acidity to curries, fish preparations, dal and sol kadhi.
• Refreshing Summer Drink: The famous Kokam Sharbat is a refreshing and digestive drink made with kokam syrup, perfect for hot climates.
• Regional specialties: It is widely found in Goan, Maharashtra, Konkani and Gujarati cuisine, especially in fish curries, bhaji and coconut-based sauces.
• Tamarind or Vinegar Substitute: Its mild acidity and distinctive fruity undertone make it an excellent alternative to other acidifying agents.

🌿 Health Benefits of Kokam Phool -

• Digestive aid:
  Known for relieving heartburn, bloating, and indigestion, it's often consumed after meals to promote intestinal health.
• Natural Refresher: Kokam is very effective at cooling the body, making it ideal for summer or after heavy meals.
• Rich in antioxidants: Contains hydroxycitric acid (HCA), which promotes metabolism and can help control weight.
• Anti-inflammatory properties: Traditionally used to reduce swelling and inflammation.
• Helps control cholesterol and blood sugar: Its antioxidant nature can promote heart health and help regulate blood sugar levels.