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Tragacanth

Tragacanth is a natural gum obtained from the dried sap of several species of Middle Eastern legumes of the genus Astragalus, including A. adscendens, A. gummifer, A. brachycalyx, and A. tragacantha. Some of these species are known collectively under the common names "goat's thorn" and "locoweed". The gum is sometimes called Shiraz gum, shiraz, gum elect or gum dragon. The name derives from the Greek words tragos and akantha ("thorn"). Iran is the biggest producer of this gum.

Food use
It is common in Indian cuisine as "Goond Kateera" (also spelled as "Gond Katira" - , ). "Goond" means "glue" or "tree sap" in Hindi, so that would mean "tree sap of Kateera". It is sometimes used as an additive to summer beverages for its perceived cooling properties. Though, no scientific evidence shows such "cooling" property. A common dish that uses it is the Jammu and Kashmir cuisine's special sundh. In European patisserie, gum is mixed with fine sugar and colorants to make gum paste, used to make edible decorations, such as imitation flowers and fruits, much like fondant. Fisherman's Friend menthol lozenges and Pastiglie Leone contain gum tragacanth as an ingredient. == References ==
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