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Kokam juice, also known as "Agal" in some regions, is made from the fruit of the Garcinia indica tree, commonly called Kokam. Native to the Western Ghats of India, Kokam fruit is a small, round, dark purple fruit with a tangy and slightly sweet flavor. Kokam juice is renowned for its refreshing taste and health benefits, widely used in coastal cuisines, especially in Maharashtra, Goa, and parts of Karnataka.
Taste: It has a unique balance of sweet, tangy, and slightly astringent flavors, making it a popular drink during hot summers.
Health Benefits:
Cooling Properties: Kokam juice has a natural cooling effect on the body, making it ideal for summer consumption to prevent heat-related ailments.
Antioxidants: Kokam is rich in antioxidants, particularly anthocyanins, which help fight free radicals and boost immunity.
Digestive Aid: Traditionally, Kokam is used to aid digestion and relieve acidity. It stimulates digestion and soothes the digestive tract.
Country Of Origin : India
Kokum is a small, dark purple to black fruit with a tangy flavor. It has a thick rind that is dried and often used in cooking as a souring agent, especially in Goan, Maharashtrian, and Konkani dishes.
The fruit has a rich nutritional profile, containing antioxidants like anthocyanins, garcinol, and hydroxycitric acid, which contribute to its health benefits.
Kokam Aagal is essentially a concentrated, unsweetened extract derived from kokam fruit, typically made by soaking the dried kokam rinds in water and then straining it. It's popular in states like Maharashtra, Gujarat, and Goa.
Unlike kokam sherbet, kokam aagal is not sweetened and is meant to be diluted with water when consumed or used as a flavoring or souring agent in cooking.
