GOOND KATHIRA (BIG) – جوند كاتيرا

Gondh or edible gum is widely used in dishing out nutritionally loaded preparations; one of its most popular uses in India is while preparing nourishing laddoos that are usually consumed by pregnant and lactating women and by those recovering from an illness. Edible gum is usually sourced from plant gums, essentially derived from Middle Eastern legume or acacia plants. Alternatively known as Tragacanth or acacia gum, this natural gum is procured after drying the sap of a variety of gum-producing plants found in the Middle East and parts of Gujarat, Maharashtra, Rajasthan and Punjab. Edible gum is water soluble which makes it easy to mix with a range of ingredients. The gum is traditionally been used in remedies to tackle ailments like diarrhea, cough and congestion.

Gondh or edible gum has long been used as a binding and a thickening agent by the food and pharmaceutical industry. It is also used as an emulsifier, stabilizer and as a texturant additive. The ingredient is commonly used in bakery items, beauty products, fizzy energy drinks, ice creams, et cetera. Gondh‘s culinary exploits are not unheard of. It is chiefly used in winters owing to its warm properties and calorific character. The consumption of ladoos made of gondh is chiefly consumed during winters to provide additional calories to the body. Pregnant and lactating mothers as well as those recovering from some illness are also recommended to consume gondh ladoos for speedy recovery and optimum nutrition.