KOKUM - GOA'S TANGY JEWEL SUPERFRUIT

In the heart of every Goan kitchen lies a small, deep-purple fruit that seldom finds its way to supermarket shelves yet rules home kitchens across the Konkan -kokum (Garcinia indica).

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Loved for its sharp tang and natural freshness, kokum is much more than a souring agent; it's a timehonoured fruit with proven antioxidant compounds and deep roots in traditional Goan life.

The Coastal Coolant When Goa's heat rises and humidity thickens, few things feel as comforting as a chilled glass of sol kadhi. This tangy pink drink, made by blending kokum extract with coconut milk, has been enjoyed for generations to refresh and soothe the body.

Kokum rind contains organic acids and natural pigments (notably anthocyanins) with antioxidant potential, which may explain its traditional use as a "cooling" food. While science hasn't yet confirmed effects such as hydration or electrolyte restoration, its long-standing role as a summer coolant and digestive companion remains well supported by cultural practice.

Traditional Digestive Aid Goans have long used kokum after meals to ease a heavy stomach. Its gentle acidity helps stimulate appetite and supports digestion - a role acknowledged in both folk use and Ayurveda.