In a world where the liver is often under siege, Poilam steps in as a potential hero, offering a natural, therapeutic solution; it is also known for treating ailments such as diabetes, asthma, anaemia, and various bacterial infections.
The Indian Coffee Plum, affectionately known as "Poilam" in Assam, is a fruit that might just be nature’s best-kept secret—or at least it was, until now. Imagine you're strolling through a rustic village in Assam, and you hear a local rhythm, "Poilam Pok, Poilam Pok," reverberating through the air. No, it’s not a catchy jingle from the latest hit song, but rather the sound of a timeless ritual that transforms a tart, unassuming fruit into a juicy, sweet treat. Curious? Let’s dive into the fascinating world of Flacourtia. jangomas, common names are Coffee plum, Indian plum, Manila cherry, Poilamor Paniala.
The Poilam, also known scientifically as Flacourtia jangomas, is a small, unpretentious fruit that’s been quietly thriving in the tropical regions of Asia, particularly in Assam,Tripura, Nagaland, and other northeastern states of India. The Indian Coffee Plum tree is typically medium-sized, growing up to 15 meters in height.The tree produces small, inconspicuous flowers that are greenish-white and often found in clusters.The fruit itself is small, usually about the size of a cherry or small plum, measuring around 2-3 cm in diameter. It has thin, smooth skin that ranges in colour from green when immature to a deep, dark red or purple when fully ripe. It’s a fruit that doesn't quite grab your attention at first glance—small, round, and usually claret colour, like a shy cousin of the plum. But don’t let its modest appearance buffoon you; this little fruit is packed with some serious nutritional firepower. With an impressive 223.25 mg of Vitamin C per 100 grams, it's like our own personal immune-boosting superhero in fruit form.
It also contains significant amounts of chloride (4.35 mg/100 g) and nitrate, indicating its potential role in maintaining electrolyte balance and aiding metabolic processes. And let’s not forget its wealth of antioxidants, phenolics, and flavonoids, which are just fancy names for compounds that help our body fight off the stress of daily life. It can protect the liver, our body's vital detox engine, with an almost magical prowess.The secret lies in its methanolic extracts, which have been shown to cloak the liver in a protective embrace, fending off damage and disease. In a world where the liver is often under siege, Poilam, steps in as a potential hero, offering a natural, therapeutic solution for liver-related woes.
The presence of beta-carotene, lutein, and zeaxanthin in the fruits makes them beneficial for eye health and the regulation of haemoglobin.The pulp of the Indian Coffee Plum displays unique rheological properties, behaving like a weak gel under certain conditions. This property is beneficial for food processing industries, particularly in the formulation of fruit-based products. Flacourtia jangomas has been traditionally used in various medicinal systems across Southeast Asia. It is known for treating ailments such as diabetes, asthma, anaemia, and various bacterial infections. The plant's aerial parts, including leaves and fruits, are used for their medicinal properties.
The plant's extracts have also shown significant antibacterial activity against both Gram-positive and Gram-negative bacteria and moderate antifungal efficacy against resistant fungal strains.So really, eating a Poilam is like indulging in a spa day for your cells.
But here’s where things get interesting—before you pop this little gem into your mouth, there’s a bit of a ritual to follow. You see, the Poilam isn’t quite ready to reveal its sweet side straight off the branch. It needs a little coaxing, a little pressing, and perhaps a little chant of "Poilam Pok, Poilam Pok," a playful Lower Assam chant, a gentle nudge for the Indian Coffee Plum to ripen with a squeeze of the hand to reach its full, mouth-watering potential. You might wonder, is this just some quirky tradition, or is there actually something to this squeezing business? Well, it turns out that there's a bit of science behind the squeeze. Fruits, like people, sometimes need a little pressure to bring out their best qualities. Pressing the Poilam might be doing more than just making it softer—it could be triggering the release of ethylene, the hormone responsible for ripening. Think of ethylene as the fruit's version of a personal trainer, coaching those starches into breaking down into simple sugars, making the fruit sweeter and more palatable. So by giving the Poilam a good press, you're essentially giving it a gentle nudge towards its sweeter, juicier self.But it’s not just about the sweetness; pressing the fruit also softens it up, breaking down those stubborn cell walls that make the fruit tough. This is similar to what happens when you leave a banana out on the counter for a few days—only in Poilam’s case, you get to speed up the process with your own hands. There’s something satisfying, almost therapeutic, about this manual transformation. And while the rhythmic chant of "Poilam Pok, Poilam Pok" may not have any direct biochemical effect, it does add a certain ritualistic flair to the whole affair, making the experience as sweet as the fruit itself.
Now, one might ask, why isn’t this fruit a global sensation yet? The answer might lie in its very nature—modest, unassuming, and uneven distribution of it. The Poilam isn't one to scream for attention, but rather, it’s a quiet achiever, offering up its benefits to those who take the time to get to know it. But with its impressive nutritional profile, unique flavour, and the sheer joy of participating in a centuries-old ritual, it’s high time the Poilam got its moment in the sun.
So, the next time you find yourself in Assam—or if you’re lucky enough to come across a Poilam at a local market—don’t just eat it. Press it, chant a little, and savour not just the flavour, but the experience. Because sometimes, the best things in life aren’t just what we consume, but how we prepare them. The Poilam is more than just a fruit; it’s a sweet reminder that a little bit of tradition, a dash of science, and a pinch of patience can turn the ordinary into something truly extraordinary.
