About this product

Garcinia indica, commonly known as the kokum tree, is a plant native to the western coast of India. It belongs to the Garcinia family. Kokum is used in a variety of culinary dishes, particularly in Indian cuisine, where its dried rind is used to add tartness to curries, chutneys, and beverages. It is also used in making kokum syrup, which is a popular drink in some parts of India, especially during the hot summer months, due to its refreshing properties. Beyond its culinary uses, Garcinia indica has traditional medicinal applications. It is believed to have various health benefits, including aiding digestion, reducing inflammation, and acting as an antioxidant.

Recommended usages

• Kokum Juice/Syrup: One of the most popular uses for kokum is making a refreshing drink. To make kokum juice, soak dried kokum rinds in water for a few hours, strain it, and add sugar, salt, or spices like cumin. It's commonly enjoyed chilled during hot weather.
• Kokum in Curries and Stews: In Indian cooking, dried kokum rind is often used to add tanginess to curries, especially in coastal regions like Maharashtra, Goa, and Kerala. It pairs well with seafood, lentils, and vegetables. Just add a few dried pieces of kokum to your curry while it’s cooking for a mild sour flavor.
• Chutneys and Pickles: Kokum can also be used to make chutneys or pickles. Its sour taste enhances the flavor profile, making it a good alternative to tamarind or lemon.
• Rasam or Soup: In South Indian cuisine, kokum is sometimes added to rasam or other soups for a slightly tangy flavor.

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