Kokum, Black Dried, Certified Organic - 5 oz

Pieces of dehydrated mangosteen fruit, known as dried kokum, are utilized in certain regions of Southern India in a way similar to tamarind. Its tangy, fruity, and subtly salty profile enhances and elevates the overall flavor profile of dishes. These intact sour, dried fruit pieces are incorporated during the cooking process and then taken out prior to serving.

Species: Garcinia indica

Other names: wild mangosteen, black kokum, cocum, kokam, and goa butter tree

Appearance: The fruit is frequently split and dehydrated, resulting in visible dried seeds that resemble citrus fruit. Typically marketed as a dried rind, it appears dark purple to black, with a sticky texture and curled edges. When incorporated into dishes, it imparts a pinkish-purple hue and a delightful sweet-and-sour flavor.

Typically used: Whole, or halved and dried.

Origin: Garcinia indica is native to the tropical forests of India, with 17 out of the 35 species found in the country being endemic. Among these, seven are exclusive to the Western Ghats, six to the Andaman and Nicobar Islands, and four to the northeastern region. The specific variety of dried kokum hailing from the Ratnagiri and Sindhudurg districts in the coastal Konkan region of Maharashtra has been awarded the Geographical Indication (GI) tag.

These plants thrive in various habitats such as forest lands, riverbanks, and wastelands. While they typically favor evergreen forests, they can also adapt to areas with lower rainfall. Additionally, Garcinia indica is cultivated on a small scale and does not necessitate irrigation, pesticide spraying, or fertilizers.

Flavor: a refreshing sour taste, slightly astringent

Culinary uses: Dried Kokum shares similar souring attributes with tamarind, particularly enhancing coconut-based curries or vegetable dishes like potatoes, okra, or lentils. Specifically favored in fish curries, a mere three or four skins are enough to season an average dish. It also finds its way into chutneys and pickles. With its tangy and slightly sweet flavor, it is a versatile ingredient in Indian cuisine. It can be used to add a sour kick to dishes like fish curries, lentil soups, and rice pilafs. Additionally, it's perfect for making traditional, refreshing beverages like Sharbat (see recipe below) or other infused drinks.

About This Tropical Fruit

India is home to a stunning array of gorgeous culinary and medicinal plants! One such plant is the Goa Butter Tree. Known in science as Garcinia indica, it’s a fruit-bearing tree that belongs to the mangosteen family. It is native to India and mainly grows in the states of Maharashtra, Goa, Kerala, Tamil Nadu, and Karnataka which lie in the region of the Western Ghats Sahyadri Mountain range. In Sanskrit the tree is called Amlabija or Amlashaka. Amla means “sour”, indicating the primary taste of the fruit...

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Kokum Sharbat (A Cooling Drink Made from Dried Kokum)

This is a refreshing, tangy, summer cooler traditionally made in India to combat the relentless heat and sun. Think of it like jazzed up fruit juice. First, you make a simple concentrate from the dried fruit that can last in your fridge for months. And to serve, all you have to do is dilute this concoction with either water or sparkling club soda for a refreshing beverage that's as invigorating as it is delicious.

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