Superfood Kokum aka Thekera
The genus Garcinia has over 200 species distributed in the tropics of the world. About 35 species occur in India, many of which are endemic and economically important, with immense medicinal properties.
The kokum fruit is typically harvested during the monsoon season. The fleshy part of the fruit is used to make kokum sherbet, a refreshing summer drink. The rind of the fruit, which is rich in citric acid, is dried and powdered to make kokum powder. This powder is used as a souring agent in various dishes, such as curries, chutneys, and pickles. It adds a tangy flavor and a beautiful reddish-purple color to the dishes.
Kokum is not only a culinary delight but also possesses several health benefits. It is a rich source of antioxidants, which help protect the body against free radical damage. Kokum is also believed to have anti-inflammatory, anti-microbial, and anti-obesity properties. It is often used in traditional medicine to treat digestive disorders, skin problems, and respiratory issues.
In recent years, kokum has gained popularity beyond India, with its unique flavor and health benefits attracting attention worldwide. It is now being used in various culinary creations and is also being incorporated into health and wellness products.
Kokum's Assamese version is known as Thekera. It is used extensively in Assamese cuisine. Sliced and sundried pieces of Thekera is added to Dal as well for preparing " Tenga " or sour curries.
Kokum is a versatile fruit with a rich cultural heritage. Its tart flavor, vibrant color, and numerous health benefits make it a valuable ingredient in Indian cuisine and a promising natural remedy.
As awareness of its properties grows, kokum is likely to become even more widely appreciated and utilized in the years to come.
