10 Traditional Gut Health Indian Foods to Try

5. Kokum — A Summer Tonic with Anti-Inflammatory Notes

Kokum is a sour, red fruit popular on India’s western coast, and families often brew it into sherbet or add it to rasam for cooling and digestive support. Traditional use centers on reducing internal heat and aiding digestion after heavy, oily meals. Modern studies from 2025 show kokum extracts have antioxidant and anti-inflammatory properties that can support liver function and moderate triglyceride levels. In culinary practice, kokum syrup or dried kokum pieces can be steeped in warm water or blended into summer drinks. For a quick try, steep a few dried kokum petals in hot water, strain, and sweeten lightly for a refreshing beverage that also aids digestion. As with many botanical tonics, stick to food-based amounts rather than concentrated supplements unless under medical advice. If you take medications for liver or lipid disorders, check with your clinician before using concentrated kokum extracts.