Kerala Tamarind is a popular spice used in traditional South Indian cuisine. Also known as Kokum, it is a fruit that is native to the Malabar Coast of India. This fruit is extensively used in cooking and is known for its tangy and sour taste. It is a key ingredient in many dishes like fish curries, stews, and soups.
The Kerala Tamarind is made by drying the fresh fruit under the sun, and it is then used in cooking or added to spice blends. The drying process enhances the sourness of the fruit, making it a great alternative to tamarind or lemon juice in recipes.
One of the benefits of using Kerala Tamarind is that it is a natural preservative. This makes it an excellent ingredient for pickles and chutneys as it can prolong their shelf life. The dried fruit is also used to prepare beverages like sherbets and kokum sharbat, which are refreshing drinks during the hot summer months.
Kerala Tamarind is also known for its health benefits. It is rich in antioxidants and has anti-inflammatory properties. It is known to aid digestion and improve metabolism, making it a great addition to a healthy diet.
In addition to its culinary and health benefits, Kerala Tamarind is also used in traditional medicine. It is believed to have medicinal properties and is used to treat ailments like constipation, diarrhea, and gastric issues.