Vrikshamla or kokum is sour and sweet in taste and is used for fish curries and in Maharashtrian cuisine as a condiment.

Advantages of kokum:

1. Kokum is a comprehensive herb that is known to control appetite and helps in digestion as a result prevents deposition of fats. That’s why it’s a herb to reduce obesity by triggering weight loss
2. Kokum is recommended for people of all ages as it is absolutely natural and do not have any side effects
3. Kokum can be recommended for people suffering from thyroid disorders, menstrual disorders and metabolic problems
4. Kokum has proved to be one of the important herbal remedy for people suffering from gastric ailments

Apart from being consumed as a condiment and flavoring agent in curries, vegetables Kokum can also be consumed as Kokum Sharbat. It is always better to have fresh kokum than the bottled or preserved crushes available in the market.

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Who should not drink Kokum juice/ Kokum Sharbat?

Kaph prakriti or people already suffering from cold and cough should avoid kokum as its sour and can aggravate cough.

How to make?

Soak the dry – semi dry kokum for 2 to 3 hours in water and then blend it in blender to create a paste. The Kokum paste should be stored in glass bottle in the refrigerator . The paste stays well for 15 days. Avoid storing in plastic or metal containers.

Directions for consumption?

Kokum can be consumed as a sharbat / cooler drink after food by mixing 1 or 2 spoon of the kokum paste with salt or chaat masala in normal water.

For high cholesterol, it can be consumed at 4 or 5 PM instead of tea or coffee. Avoid use of caffeine stimulants when using kokum for reduction of cholesterol.