Kokum (Garcinia Indica )

Kokum is one of the lesser known spices of India. It is only found in western regions of India (Konkan, Malabar and Kanara regions) and is not very well known outside these regions. Like tamarind, Kokum is used as a souring agent and has a sharp, acidic flavor with a fruity aroma.

Kokum tree is a solitary, tropical tree and is difficult to propagate. The tree is slender and its fruit looks like a small plum which becomes dark red when ripe. The ripe fruits are harvested and preserved by drying in the Sun. Salt is rubbed onto the rind to speed up the drying process and to preserve the tangy flavor.

Kokum is easily available in local Indian stores here in US. When buying Kokum, look for dark, soft, pliable rinds. If you notice any crystalline powder on the rinds then it just indicates that too much salt was used during the drying process. Just wash the rinds before use.

Konkani, Maharashtrian and Gujarati cuisines use Kokum regularly. One of the most famous drinks made with kokum is Sol Kadhi.

Try this amazing “Soul”kadhi and you will be hooked.