ORIGIN STORY

Kokum

  • What is Kokum?
  • Kokum is the fruit of a tree indigenous to the tropical rain forests of the South Indian Western Ghats, a large portion of which is Konkan.
  • Discovery
  • Thousands of years back, the people of India first discovered it in Mumbai and then used this beautiful ornamental fruit tree for an array of needs and wants.
  • Kokum has always been integral to these people and used in the historic practice of Ayurvedic medicine.
 
  • Look and Taste
  • It has dark red colour and a pleasant, tangy-sweet taste. The seeds of the fruit have a white coloured fleshy coating on it. When the fruit is ripe, it's colour becomes a little transparent.
  • The inside of the kokum fruit looks like this:
  • Ways To Use It In Cooking
  • It's used as a slightly sour spice in Maharashtrian recipes and is a preferred substitute for imli in curries and other dishes from the Konkan region.
  • It is also used in Gujarati Dal to add flavour and tartness to it. It’s also used as a souring agent in curries.
  • Locals like to eat it raw
  • They take out the tiny cap of the fruit and push some salt in with the help of a toothpick.
  • Then they rotate it few times to mix the salt with the seeds of the fruit and suck the juice from the Kokum.

 

LATEST RECIPES

Personal Tips From The Kitchen

Scroll To Top

What are you craving for?

  • I want

  • made of

 

Get Cooking