Kokum is a plant which is used both as a spice and as a medicine. Studies say that kokum might be an effective suppressant of appetite. The health benefits of kokum include preventing cancer as well as protecting brain health. Apart from being used in cooking, kokum is widely used to make sumptuous kokum sherbets. Kokum plant is mostly found in the Western Ghat region of India. This is the reason why kokum plant is an ingredient in cuisines from Gujarat, Maharashtra and coastal states of Southern India. The fruit is tiny and round in shape and dark purple in colour. The fruit is mostly acidic in taste and has no touch of sweetness. It is salty and often tastes like cranberries. Kokoum has numerous health benefits. It can be either eaten raw or drunk in the form of juice. Sun-dried kokum is often used as a souring agent or as an additive in foods.
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