Organic kokum also know as Ratamba from  Sawantwadi is a tropical fruit known for its vibrant red color and tangy flavor. It is indigenous in our area. Sourced from the Western Ghats of Maharashtra, it is rich in antioxidants and often used in traditional Indian cuisine and beverages. This sun-dried fruit is valued for its health benefits, including digestive aid and anti-inflammatory properties, making it a popular choice for both culinary and medicinal uses.
Organic kokum offers several benefits:
1. Rich in Antioxidants:Helps combat oxidative stress.
2. Digestive Aid: Supports healthy digestion and alleviates acidity.
3. Anti-inflammatory Properties: Reduces inflammation and joint pain.
4. Heart Health: May help lower cholesterol levels.
5. Weight Management:Contains hydroxycitric acid, which can aid in weight management.
6. Skin Health: Promotes hydration and reduces signs of aging.
These benefits make kokum a valuable addition to a balanced diet.
Here are some food items that can be prepared using kokum:
1. Kokum Sherbet: A refreshing summer drink.
2. Sol Kadhi: A tangy coconut milk-based drink.
3. Kokum Dal: Lentils cooked with kokum for a sour flavor.
4. Kokum Fish Curry: Fish cooked in a tangy kokum gravy.
5. Kokum Chutney: A spicy and tangy condiment.
6. Vegetable Kokum Soup: A light, sour soup with mixed vegetables.
7. Kokum Rice: Rice flavored with kokum and spices.
8. Kokum Saar: A tangy Kokum Saar is coconut based can be relished as a digestive drink or with rice.
These dishes highlight kokum's versatility and unique taste.