Arabic Gum (Char Goond)

Char Goond, also known as Gum Arabic, is a natural resin collected from Acacia trees growing across the Sahel region of Africa. This versatile gum has a long history of use in both culinary traditions and various practical applications.

In cooking, Char Goond is valued for its neutral flavor and excellent binding, thickening, and stabilizing properties. It’s a common ingredient in sweets, beverages, and traditional Indian desserts, where it adds texture without affecting taste. Its ability to dissolve easily makes it useful in syrups, coatings, and confectionery work.

Char Goond contains natural soluble fiber and has a long history of traditional use.

Outside the kitchen, Char Goond appears in pharmaceuticals as a binder, in cosmetics as a natural thickener, and in art materials as a natural binder for pigments.

How to use it

Fry the crystals in a little ghee over medium heat until they puff up and turn pale and crisp, about thirty seconds, then crush them and fold them into gond laddu, panjiri or winter sweets. The crystals also dissolve slowly in warm water, about a teaspoon per cup, for a lightly thickened drink. Stored airtight and away from humidity they keep for years. Technique tip: fry only a small handful at a time, since the crystals swell to several times their size and a crowded pan leaves the centres raw.

Botanical Name: Acacia senegal
Also known as: Gum Arabic, Acacia Gum, Indian Gum, Senegal Gum, Meska, Gond Kikar, صمغ عربي, चार गोंद, Gummi Arabicum