Gond Vs Gond Katira- Know How These Edible Gums Are The Same Yet Different?

When we talk about gond, the first thing that pops into the head is ‘gond ke ladoo.’ Gond is synonymous with hearty winter delights that are packed with many health benefits as well. Gond is an edible gum that is renowned for being one of the essential ingredients incorporated into winter desserts. On the other hand, gond katira is a classic summer essential that is not only used in beverages but salads, desserts and much more. But how should one differentiate between the two? For a better understanding, we have listed some of the differences, properties and culinary uses of both the ingredients, which helps set these gums apart.

Also Read: Gond Katira - The Wonder Gum That's A Perfect Summer Relief

Gond is believed to be an edible gum that is used as a thickening agent in several foods. Packed with a pale yellow colour, the gond tends to dissolve in water when soaked for about 5-6 hours. These small crystals possess warming properties, which makes for a great dessert like panjiri and ladoo during the winter months.

The gond is made from the sap of the acacia tree, particularly Acacia Senegal and Acacia arabica and this natural gum is obtained from the bark of the tree, which has been used for culinary and medicinal purposes for centuries.

Packed with magnesium, calcium and essential minerals, gond is renowned for its heat-generating properties. This ingredient can not only boost your immunity but enhance bone strength and the digestive system as well.

Benefits of gond

Gond is packed with the goodness of carbohydrates, which also provides a quick energy boost, which is why it makes for a great ingredient for a winter snack. It is believed to strengthen bones and joints which is also beneficial for those struggling with arthritis or joint pain.

This edible gum is great for aiding digestion, preventing constipation and is traditionally given to new mothers to help fasten the recovery and boost lactation.

Gond katira, also known as Tragacanth gum, is derived from the sap of the astragalus plant. Unlike gond, Gond katira swells up and forms a gel-like consistency when soaked in water. The ingredient is found in the form of crystals or flakes that are white or yellow in colour.

Benefits of gond katira

Gond katira helps in maintaining hydration levels in the body, which is beneficial in hot climates to beat the scorching summer heat. According to many sources, gond katira can give a feeling of fullness, which manages weight and controls appetite as well.

Since the summer season can dehydrate the body easily, gond katira offers a cooling effect, which also makes it an ideal option for consumption to prevent dehydration and heat strokes. When it comes to digestion and constipation, both gond and gond katira can help aid digestion and are great for promoting skin texture.

What are the key differences between gond and gond katira?

As we know, gond and gond katira have their benefits and qualities; there are some key differences between these ingredients.

Gond is derived from the acacia tree, and gond katira comes from the astragalus plant. As gond boasts amber-coloured crystals and has a crunchy texture when fried. Gond katira appears as white or yellowish flakes that swell up to form a gel-like consistency when soaked in water.

As gond is known for its warming properties and is beneficial for the body during the winter season, in contrast, gond katira is known for its cooling properties, which is perfect for the summer season.

Gond is used in sweets and energy-boosting snacks; on the contrary, Gond katira is used in salads, desserts and drinks for a refreshing appeal.