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Garcinia indica - Vrikshamia

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== USES ==
#*The fresh fruit is preserved with sugar to make a bright-red squash that is bottled for sale. The syrup is diluted with water to make a refreshing drink).
#*The outer cover of fruit is dried in the sun to get aamsul or kokam. It is also known as bhirand in Konkani and punarpuli/muragalu in Kannada. It is used as a staple souring agent typically in Goan cuisine and some parts of Maharashtra and Karnataka. Kokum yields a peculiar flavour and blackish red colour. As a souring agent, it is used as an alternative to tamarind in curries and other dishes from the Goa and Konkan region.[citation needed] It is also used in cuisine from Gujarat, where it is frequently used to add flavor and tartness to dal (lentil soup) for flavor balance, and parts of South India.It is extensively used in Assamese cuisine in many dishes like " masor tenga " or sour fish curry and " tenga dali " or sour dal. It is also used as a cure for upset stomach and colds. A few dry pieces are soaked in water for some time and then the pieces are mashed in the water itself and can be taken in whole.
#*Kokum squash or kokum concentrate is used in preparing a drink (sherbet) which is bright red in colour.
#*Further, the extract/ concentrate of this fruit is called aagal in Konkani and Marathi. It is added during the preparation of solkadhi, along with coconut milk.
#*The seed of Garcinia indica contains 23–26% oil, which remains solid at room temperature. It is used in the preparation of confectionery, medicines and cosmetics.
#*Recently, industries have started extracting hydroxycitric acid (HCA) from the rind of the fruit.
#*The tree is ornamental, with a dense canopy of green leaves and red-tinged, tender, young leaves. The oily extract called kokum tel is used in foot massage, and to treat burns.
[[Category:Herbs]]
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