Description

Kala Gond & Powder – Edible Gum & Traditional Herbal Ingredient for Everyday Use

Kala Gond & Powder – Prakriti Ka Anokha Khazana, Aapki Kitchen Aur Herbal Collection Ki Nayi Pehchaan!

Kala Gond, commonly known as Babool Gond, Black Gum or Acacia Gum, is a natural plant-based edible gum obtained from the bark of the Babool tree (Vachellia nilotica (L.) P.J.H.Hurter & Mabb., syn. Acacia nilotica). It is traditionally used in Indian kitchens in winter laddoos, panjiri, halwa and sweets, and is known in Ayurvedic texts as Babbula. It is available as whole gum pieces (crystals) and as a finely ground powder. The whole form is suitable for those who prefer the original natural gum, while the powder offers convenient handling and quick mixing.

Kala Gond & Powder can be included in your collection of edible gums, spices and botanical ingredients. Choose the form that best suits your intended use.

Benefits & Features

• Plant-Based Ingredient: Natural gum obtained from the Babool tree.
• Whole Gum Form: Suitable for customers who prefer original, unprocessed gond crystals.
• Powder Form: Fine, convenient to handle, measure and mix.
• Kitchen Staple: Traditionally used in laddoos, panjiri, halwa, kheer and winter sweets.
• Traditional Ayurvedic Ingredient: Known in Ayurvedic texts as Babbula.
• Easy to Use: Can be fried, crushed, soaked or added directly to recipes.
• Convenient Packaging: Easy to keep in a cool, dry storage area.

How to Use

Kala Gond – Whole Form:

• For laddoos and panjiri: Heat 1-2 teaspoons of ghee on low flame, add a few small gond pieces and fry until they puff up and turn light golden. Cool, crush and mix into your laddoo or panjiri recipe.
• For halwa and kheer: Use the fried and crushed gond as per your recipe.
• Soaked gond: Soak 1 teaspoon of gond in water for 4-6 hours until it swells, then use in recipes as traditionally preferred.
• Do not eat raw, dry gond directly.

Kala Gond Powder:

• Add ½ to 1 teaspoon of powder to laddoo mixture, halwa, kheer or warm milk, and mix well.
• Traditionally, it is lightly roasted in ghee before use.
• Start with a small quantity and drink enough water.

Kala Gond – Different Indian Names

• Hindi: Kala Gond / Babool Gond — काला गोंद / बबूल गोंद
• Sanskrit: Babbula — बब्बूल
• English: Black Gum / Babul Gum / Acacia Gum
• Marathi: Babhul Dink — बाभूळ डिंक
• Gujarati: Baval Gund — બાવળ ગુંદ
• Punjabi: Kikar Gond — ਕਿੱਕਰ ਗੂੰਦ
• Bengali: Babla Ata — বাবলা আঠা
• Tamil: Karuvelam Pisin — கருவேல பிசின்
• Telugu: Nalla Tumma Banka — నల్ల తుమ్మ బంక
• Kannada: Reliable regional name not confirmed
• Malayalam: Reliable regional name not confirmed
• Odia: Reliable regional name not confirmed
• Assamese: Reliable regional name not confirmed
• Urdu: Babool Ka Gond — ببول کا گوند

Botanical Name: Vachellia nilotica (L.) P.J.H.Hurter & Mabb. (syn. Acacia nilotica)
Part Used: Gum (Niryasa) from the bark

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Disclaimer: Information on SomSanjeevani is collected from books, traditional references, and publicly available sources for general information only. Please consult a qualified Ayurvedic doctor before using any herb or herbal product.