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Kokum

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Kokum is the dried rind of Garcinia indica, a tree native to the Western Ghats of India, used as a souring agent in Konkani, Goan, and Gujarati cuisines and prized for its deep purple color and cooling properties in traditional medicine.

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What is kokum made from?

Kokum is the dried rind of Garcinia indica, a fruit tree associated with India’s Western Ghats. The rind has a deep purple color and is used primarily for its sour taste.

How is kokum used in Indian cooking?

It is used as a souring agent in Konkani, Goan, and Gujarati dishes, including curries and fish preparations. In some recipes it replaces tamarind when a darker color and a fruitier sourness are wanted.

What does kokum taste like?

Kokum gives food a sharp, fruity acidity with a dark red or purple tint. The dried rind is usually soaked or simmered so its sour flavor can spread through a sauce, broth, or curry.

What is a traditional kokum drink?

Kokum is used in cooling drinks and in Goan preparations such as sol kadhi, which combines kokum with coconut milk and aromatics. Its sour purple infusion is also used for kokum sherbet-style drinks.

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