What is
Kokum?

Kokum is a fruit native to the Western Ghats of India, particularly used in the regional cuisines of Maharashtra, Goa, Karnataka, and Kerala. It is known for its sour taste and deep purple color when dried.

Origins & History

Kokum is indigenous to the Western Ghats of India and has been traditionally used in Indian cuisine and Ayurveda for centuries. It is particularly common in the Konkan region.

Taste & Texture

Sour and tangy.

Ingredients

Kokum fruit

A small, deep purple fruit that is dried to be used in cooking, offering a tart flavor that is often used as a souring agent.

Sugar (in beverages)

Used in drinks like Kokum Sherbet to balance the sourness.

Salt (in certain preparations)

Enhances the overall flavor profile in savory dishes or beverages.