Nutritional Benefits– Kokam fruits are rich in citric acid, malic acid, acetic acid, polyphenol, carbohydrates, anthocyanin colors, ascorbic acid, hydroxycitric acid (HCA) and garcinol. The seed contains 23% and 30% oil that is yellow in color and becomes like butter on freezing. Hence it is known as kokam butter.
Refreshing Juice– Kokam juice not only refreshes the body but also helps to prevent dehydration & Heat Stroke.
Heart Disease– It acts like Cardio tonic. Kokam contain HCA which helps to reduce cholesterol.
Healing Spice – Ayurveda physicians have long used kokum to treat sores, prevent infections, lessen arthritis pain, cure ear infections and heal stomach ulcers, states “Healing Spices.”
Digestion– Kokam acts as appetizer & antihelmentic. Kokam relieves gastric problems like acidity, flatulence, constipation and indigestion. It is also used for piles, dysentery.
Obesity– HCA (Hydrocitric acid), present in kokum is an important anti-obesity factor which suppresses the growth of fatty acids which results in bringing down the overall weight of a person
Cancer– Kokum contains anti-oxidants and anti-bacterial properties hence this fruit is said to be the ideal ingredient to fight against various cancer disorders like breast cancer, leukemia and liver cancer. The main ingredient in Mangosteen fruit known as Garcinol helps to provide anti-carcinogenic properties which help against the production of cancerous cells.
Skin Infection– Kokum paste & oil is also used as a direct application for skin ailments such as rashes and burns. It also used as skin moisturizer.
Take dry rind of kokum.
Soak it in water for 5-6 hours.
Crush it and extract the juice.
Mix syrup with water 1:3 proportion.
Add sugar according to taste.
You can also add a pinch of jeera powder, pepper powder, ginger and salt as per your taste.