Kamias has been popular due to its sourness and good taste. This fruit has significant traces of vitamins B and C, calcium, phosphorus, iron and fiber. It can be used as an alternative in tamarind when cooking some dishes including sinigang (a famous Filipino dish) and other types with a kick of sour flavor. Kamias can also serve as an appetizer.
The leaves of kamias can be used to help treat some skin allergies, prickly heat, pimples, and other types of skin problems. For this purpose, we need to boil kamias leaves in order to extract its juice. Wait until the water turns lukewarm and then used it for taking a bath. Your bath water will work perfectly like a charm.
When dealing with rheumatic pain, simply crush a handful of kamias leaves and one grain. Mix them with water and apply on the affected areas 2-3 times on a daily basis.
Consumption of kamias fruit, as well as its fruit extract, has been found to provide the body with an array of health benefits.
The fruit contains a few calories and has vitamin B which has a positive effect on the metabolic rate thus making it a possible low-calorie snack to go with our meal plan.
Traditionally, the fruit has also been used in controlling hypertension. This requires us to boil the fruit in 3 cups of water and wait until half of the water has evaporated. Take the mixture once it’s lukewarm. It is advised to drink this every morning.
The fruit extract has positive effects in reducing coughs and also a runny nose. Simply add its extract to a cough syrup. Its sour taste can make the cough syrup more palatable.
How To Make Kamias Juice Shake
- 1 cup Chopped fresh kamias
- 1 cup of ice cubes
- 1/4 cup water
- 2 – 3 Tbsp of Honey (start with two then adjust to taste).
Simply put all the ingredients in the blender and blend for about 45 seconds or until smooth. Serve immediately and enjoy!
How To Add Kamias Into Our Diet?
Kamias can be incorporated into various dishes:
- Veggie paksiw, with eggplant, radish, okra, and ginger
- Palabok noodles blended with squash sauce and achuete, topped with fried tofu, seaweeds, crushed chips, spring onions and slices of kamias
- Beanuguan (Vegan Dinuguan) — kamias blended with boiled black beans and cooked with radish, chayote, and vinegar (add some sugar and salt to taste)
- Make Kamias curry (put in salted water for 10 minutes, and squeeze the juice out before cooking)
- Monggo dal, cooked with curry patta leaves
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