White Kokum Phool is the fruit of a slender, evergreen tree in western India, cut into cross sections so that seeds are visible in their chambers like a citrus fruit and dried. Kokum Phool is primarily added to give a refreshing sour taste, slightly sweet, fruity and tangy flavor to curries, dals and vegetable dishes.
In ancient Ayurvedic medicine, dried Kokam fruit has been used for ages to help with digestion and reduce the burning sensation caused in the stomach due to acidity. This dried Kokam fruit is often made into a juice and consumed after meals to both prevent as well as treat acidity (or acid reflux).
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