Kokam — Dried Kokum | Natural Souring Agent | 100 g & 15 lb

Kokam (kokum) is the dried rind of the Garcinia indica fruit, widely used as a natural souring agent in coastal Indian and South Asian cooking. Deep purple-red in colour, it imparts a distinctive tangy, slightly sweet-sour flavour and a beautiful pink-red hue to dishes and drinks. A popular tamarind alternative in Konkani, Maharashtrian, and Goan cuisine. Available in retail and bulk sizes.

Culinary Uses:

Sol kadhi — the classic Konkani and Maharashtrian cooling drink made with kokum and coconut milk
Kokum sharbat — a tangy, cooling summer drink
Fish and seafood curries — especially in Goan and Malvani cooking
Dal and lentil dishes as a tamarind substitute
Chutneys and dipping sauces
Kokum curry — a simple, tangy Konkani staple
Amti — Maharashtrian sweet and sour dal

Flavour Profile: Tangy, slightly sweet, and fruity with a mild astringency. Produces a deep pink-red colour in liquids. Milder and less sharp than tamarind — adds acidity without overpowering other flavours.

How to Use: Soak 2–4 pieces in warm water for 10–15 minutes to release flavour and colour before adding to dishes. Discard the rind or leave in during cooking.

Available Sizes:

100 g — $1.99
15 lb — $49.99

Storage: Store in a cool, dry place in an airtight container away from moisture. Keeps well for up to 12 months.

Vendor: Spice Hub of India

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