Astragalus gummifer

This thorny milkvetch produces the gum tragacanth that has been collected for centuries across Iran and the Near East. In the Unani tradition of Iran, the gum is used as a demulcent in syrups and throat remedies, and as a soothing infusion for coughs and gastric upset, often taken with honey (Ghraibeghi, 1993). Turkish herbal texts record the gum being mucilaginous infusions or light decoctions for coughs, and occasionally as a lozenge or poultice to calm irritated mucosa or facilitate wound healing (Baytop, 1999). Ethnobotanical surveys in southern France also note historic use of tragacanth gum in mild demulcent teas and throat preparations for local children (Comar and Bonmarin, 1908).

A simple recipe for a demulcent tea is to stir 1–2 teaspoons of finely powdered gum tragacanth into a cup of just-boiled water, stir until a thick, cloudy mixture forms, then let it cool to lukewarm and drink in small sips. It is generally very mild, but only a small amount is needed; excessive doses can cause loose stools. People with peanut or legume allergy should avoid it, and pregnant or nursing individuals should check with a clinician before use. For a 1:5 ethanol tincture, macerate 50 g of gum tragacanth in 250 mL of 45–50% ethanol for 4–6 weeks in a cool, dark place, shaking every few days. Typical drops are 10–20 in water as needed; do not exceed the doses listed in your herbal reference.

Gum tragacanth is rich in neutral polysaccharides, especially tragacanthin (a galacturonic acid‑based pectic polysaccharide) and bassorin, which swell to form viscous, demulcent gels. The gum also contains some minor terpenoids and triterpenes associated with tragacanthic acid that likely contribute to its soothing action.

Modern relevance: Tragacanth gum remains widely available as a food and cosmetic ingredient today, and recent analytical studies continue to investigate its polysaccharide structure and bioactivity.

Common products:
Exudate from stems is harvested as tragacanth gum (also called gum tragacanth). Trade forms include ribbon gum (flakes) and powder. It is listed as a food additive (E413) for its thickening and stabilizing functions.

Food and beverages (non-medicinal):
Used as a stabilizer, thickener, emulsifier, and texture-modifier in foods such as icings, fillings, frozen desserts, confectionery, baked goods, and beverages. Typical roles include viscosity control, moisture retention, and preventing sugar crystallization in syrups and icing. In brewing and beverages, it reduces haze and aids clarity without contributing significant flavor.

Industrial and craft applications:
In printing inks and artist’s colors, tragacanth improves flow and color density. Paper industries use it as a surface size, coating binder, and calender sizing to enhance smoothness and printability. In adhesives and coatings, it acts as a binder for ceramics, plaster, paints, and wood finishes. Used in dusting textiles and yarn as a sizing agent and as a film-former in cosmetic and pharmaceutical formulations. Also applied to stop lamination in glued wood products and as an anti-dusting agent in powdered products.

Colorants and tanning:
The gum is not a colorant or tannin; it does not provide dyestuffs or tanning agents.

Wood and fiber:
Wood is not a significant commercial product; the resource is used for gum exudation. Fiber uses are minor and derived from the gum rather than bast or bast fiber.

Fragrance and cosmetics:
In cosmetics and toiletries, tragacanth stabilizes emulsions and suspensions, thickens aqueous systems, and provides film-forming properties in creams, lotions, gels, and toothpastes. It also serves as an emulsifying base for lipsticks and a fixative/setting agent in hair preparations.

Properties relevant to use:
An anionic galacturonan-based polysaccharide with high molecular weight, soluble in cold water and forming viscous, stable solutions. In hot water it partially hydrolyzes; neutral to slightly acidic pH preserves stability. Solutions exhibit shear-thinning behavior and good freeze–thaw stability. The exudate contains two fractions: a water-soluble portion (tragacanthin) and a water-swellable fraction (bassorin), contributing to thickening and emulsification.

Standards and regulation:
Recognized as a food additive (E413) with specifications and purity criteria defined in national and international compendia for food ingredients. Compliance with national food additive listings and cosmetics ingredient regulations applies in major markets.

Sustainability and sourcing:
Gum is harvested from wild, spiny shrubs in arid and semi-arid regions of its native range. Collection generally involves tapping or injury to branches to induce exudation, followed by drying and grading. Sustained harvest depends on maintaining wild populations and avoiding over-tapping, as shrubs regenerate slowly and are sensitive to disturbance.

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