Kokum butter is obtained from Kokum tree. The butter obtained is very therapeutic and healing in nature. The uses of this butter are many; at times it is even mixed a slew of other solutions.
It is a tropical evergreen tree related to mangos teens. It grows at a height of 50 feet and has thin bark. The leaves are elongated. The fruits ripen in April-May. Kokum tree bears hundreds of fruits during summer.
Kokum is an ornamental fruit tree. It is native to India. The fruit is considered to be the storehouse of medicinal benefits. Kokum is used as a major spice in India. It is included in the regional cuisines of not only the Southern states where it is found avidly, but is also used in Gujarati cuisines. Kokum is an Indian spice specialty.
Kokum is produced on large scale by seeds. The tree grows very slowly and takes about 7-8 years for first flowering. Kokum needs adequate rainfall, abundant sunshine and fertile soil. For raising seedlings the fruits are collected from early maturing. The heavy yielding plants have bold size fruits. After extraction, the seeds are washed thoroughly in water and are sown in polythene bags.
Kokum is a wholesome fruit and very nutritious -
- Citric Acid.
- Acetic Acid.
- Malic Acid.
- Ascorbic acid.
- Hydro citric acid.
- Vitamin B complexes.
- Dietary fiber.
- Hydroxycitric acid.
Kokum fruit is purple in color. At times the color also resembles to black. It is said the darker the color, the better the fruit is. Ripened Kokum looks brownish red, dark blackish red and also red with light yellow marks. The color usually depends on the nature of the tree.
Kokum usually grows in tropical evergreen forests. Kokum is a native fruit of India. It is abundantly grown in the Malabar, Kannada and Konkani areas. It is mainly grown in parts of Western India.
Kokum has several medicinal properties apart from its basic culinary uses. Kokum is widely used in cuisines and also consumed in the form of juices. The medicinal and other uses are discussed here.
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