What is the Indian name for almond gum?
In India, almond gum is primarily known by its regional names, with the most common being Badam Pisin (in Tamil) and Badam Gondh (in Hindi). This natural edible resin, derived from the sweet almond tree (Prunus amygdalus), is highly valued for its natural cooling properties and is a staple in various traditional culinary and medicinal preparations. While many people are familiar with the English term 'almond gum,' knowing its Indian names helps in finding it in local markets, especially in herbal or Ayurvedic stores.
Regional names for almond gum
Across different states and languages in India, almond gum is referred to by distinct names, reflecting its widespread use and cultural significance.
- Badam Pisin: This is the most prevalent name, especially in South Indian states like Tamil Nadu. 'Badam' means almond, and 'pisin' translates to gum or resin. It is a key ingredient in the famous Jigarthanda drink from Madurai.
- Badam Gondh: In North India, particularly in Hindi-speaking regions, it is known as badam gondh or sometimes simply 'gondh'. It is important not to confuse it with Gond Katira (Tragacanth gum), which is a different substance, although both are edible gums.
- Badam Gonth: This is the Malayalam term for almond gum, used in the state of Kerala.
- Badam Giri: Used in Bengali, this name also points to the connection with almonds.
- Badam Pak: A name used in Gujarati, often associated with sweet preparations.
Culinary and traditional uses of badam pisin
One of the most notable characteristics of badam pisin is its transformation when soaked in water. The small, rock-like crystals swell up significantly over several hours or overnight, turning into a flavorless, odorless, jelly-like mass. This natural jelly is what makes it such a valuable ingredient in Indian cuisine, particularly during the summer.
Common culinary preparations:
- Jigarthanda: A popular cold beverage from Madurai, this drink features badam pisin gel along with milk, ice cream, and sometimes other flavorings like rose syrup.
- Milkshakes and Sharbat: The jelly is often added to milkshakes, rose milk, and various types of sherbet to provide a cooling effect and unique texture.
- Desserts: It is used as a natural thickening agent and texturizer in puddings, custards, and ice creams.
Health benefits and traditional medicine
Beyond its culinary applications, badam pisin has a long history in traditional Indian medicine for its numerous health benefits.
- Natural Body Coolant: It is highly effective at reducing body heat, making it a natural remedy for heat-related issues like heatstroke and dehydration.
- Digestive Health: Its high fiber content aids digestion, promotes gut health, and can help with issues like constipation and indigestion.
- Soothing Agent: It is believed to soothe stomach burns, calm acidity, and heal stomach ulcers.
- Bone and Joint Strength: As a source of calcium, it is traditionally consumed with milk to strengthen bones and joints.
- Weight Management: The high fiber content promotes a feeling of fullness, which can aid in weight control.
- For New Mothers: In some traditions, it is given to postpartum women to provide strength and nourishment.
Comparison of Almond Gum (Badam Pisin) and Tragacanth Gum (Gond Katira)
While both are edible gums used in Indian cuisine, they have distinct properties. It is a common mistake to confuse them, but their uses and effects are different.
| Feature | Almond Gum (Badam Pisin) | Tragacanth Gum (Gond Katira) |
|---|---|---|
| Origin | Derived from the sweet almond tree (Prunus amygdalus). | Sourced from the sap of locoweed plants (Astragalus genus). |
| Appearance | Hard, crystalline, whitish-gold or brown chunks. | Flaky, ribbon-like, often translucent or yellowish. |
| Effect | Considered a natural coolant, ideal for summer drinks. | Traditionally viewed as having a warming effect on the body, making it popular in winter preparations like laddoos. |
| Culinary Use | Used in refreshing cold beverages like Jigarthanda and milkshakes. | Used in sweets like laddoos, halwa, and often ground into a powder. |
| Preparation | Soaked in water overnight to form a jelly-like substance. | Soaked to form a gel, but often used powdered or fried in ghee for winter recipes. |
Preparation and recipes
To prepare badam pisin, a small piece of the dried gum is typically rinsed and soaked in water overnight. This causes it to swell into a soft, translucent gel. This gel can then be used in various recipes. A simple and popular recipe is the badam pisin rose milk:
Ingredients:
- 2-3 tbsp prepared badam pisin gel
- 1 cup chilled milk
- 1 tbsp rose syrup
- Sugar or honey to taste
Instructions:
- Mix the prepared badam pisin gel with chilled milk in a glass.
- Add rose syrup and a sweetener of your choice.
- Stir well and serve immediately for a refreshing and healthy drink.
Conclusion
Badam Pisin, or almond gum, holds a special place in Indian culture as a natural remedy and culinary ingredient. Known by various names such as Badam Pisin in Tamil and Badam Gondh in Hindi, its ability to cool the body and its versatility in drinks and desserts make it a beloved component of traditional cuisine. For those seeking a natural way to combat the heat and improve digestive health, this edible resin offers a delicious and time-tested solution.
For more information on the various culinary applications and benefits, a great resource can be found at Madurai Famous Jigarthanda LLP.
