Gondh

Gondh refers to edible gum, a natural resin extracted from the bark of specific trees, primarily from the acacia tree. It is widely used in Indian cooking, especially in traditional sweets and health preparations. The most common type is acacia gum, also known as gondh katira, though there are other varieties like tragacanth gum used for different culinary and medicinal purposes.

Gondh appears as translucent, irregular, crystalline pieces, is neutral in flavor, and becomes crispy when fried in ghee, absorbing the sweetness of the dish it is added to. Gondh strengthens bones, provides energy in winter, aids digestion, and is recommended for postpartum recovery.

It is commonly used in sweets like panjiri, laddoos, or halwa for texture and health benefits, and in cooling drinks like gondh sharbat during summers due to its cooling properties.