Social media has been buzzing with posts about this unusual superfood – but what is tragacanth gum exactly?
The gum comes from the sap of a thorny shrub, Astragalus gummifer, also called gum tragacanth milkvetch, that grows in deserts and mountainous regions of southwest Asia. It is dried into twisted ribbons that break into crystals or flakes that may be powdered.
Celebrity chef Neha Deepak Shah, the runner-up on Masterchef India season 4, has an Instagram account with 1.7 million followers. In a popular reel, Shah shows how the gum is usually sold in crystal form. When soaked in water, the light orange crystals become a gooey, translucent, gel-like substance that looks much like crushed ice.
“It is the summer gum which helps to keep the body cool. It is the perfect addition to smoothies and other beverages. It helps [me] to stay hydrated,” she says, demonstrating how to use it to make refreshing drinks. That post attracted 110,000 likes.
Tragacanth gum has other purported health benefits. According to a report published this year in the International Journal of Pharmaceutical Sciences:
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It is used in skincare products to moisturise the skin, and is believed to improve skin elasticity, reduce acne, and provide a natural glow.
“Gond katira is cooling in nature with a mild laxative property, perfect for summers when it is hot and the vata dosha (associated with flow and movement in the body and mind) is high,” says Ayurvedic practitioner Madhumita Krishnan, based in Bengaluru.
Delhi-based nutritionist and author Kavita Devgan describes tragacanth gum as “India’s trusted secret for ages”.
Nitya Hegde is a culinary artist and former fitness trainer in the western Indian city of Pune who is behind the Instagram account @finefettlecookerys with a following of 804,000. Her post on how to make a cooling drink with tragacanth gum and watermelon drew more than 35,000 likes.
Hegde started using the ingredient about four years ago, drawn to its natural cooling properties.
“I primarily use it in drinks and desserts to help combat heatstroke and to keep my body cool. I find gond katira to be a versatile ingredient; it adds a unique texture to dishes and can be used in various recipes, from traditional Indian drinks … to modern smoothies and puddings,” she says.
Those who grew up with it are spreading the knowledge of tragacanth gum’s benefits.
Advertising professional Kalyani Rao, in Singapore, recalls having lemon sherbet with tragacanth gum during searing summers as a child growing up in Delhi.
“Because it is low in calories and high in fibre, I still use [tragacanth gum] to lose weight and also keep my skin hydrated and supple in the summer,” Rao says.
Shristi Kothari, a homemaker in Hyderabad, says that her mother and mother-in-law have used tragacanth gum to relieve joint pain and both swear by it for their pain relief.
It is also found in her go-to summer drink.
“I add a teaspoon of the gel to a mixture of mint, lime, jaggery (unrefined sugar) and cumin powder and that keeps me hydrated and cool,” she says.
“In today’s scenario of global warming and higher temperatures in summer around the world, this is an ideal natural ingredient that can keep you cool.”
