Botanical Name: Garcinia indica
Kokum is a tropical fruit native to the Western Ghats of India, particularly in the states of Maharashtra, Goa, and Karnataka. It is widely used in Indian cuisine and Ayurvedic medicine, prized for its unique sour taste and numerous health benefits. The fruit resembles a small, dark purple plum and is commonly sun-dried to preserve its tart flavor, turning the rind into a deep blackish-red color. This dried version is the form most often used in cooking.
Kokum has a distinct tangy flavor, somewhat similar to tamarind but with a more subtle, fruity sourness. It is a popular souring agent in regional dishes, especially in coastal Indian cuisines. In Konkani, Maharashtrian, and Goan dishes, kokum is often used in curries, soups, and stews to balance the flavors of rich, spicy gravies. It is also a key ingredient in the famous Goan fish curry, where its tartness complements the spices and coconut milk. In addition, kokum is used to prepare sol kadhi, a refreshing and tangy drink made with kokum, coconut milk, and spices, commonly consumed as a digestive aid after meals.
In its dried form, kokum is often soaked in water to release its flavor before being added to dishes. Its mild acidity makes it an excellent ingredient for cutting through rich, fatty foods and for balancing the heat of spices. Unlike other souring agents, kokum does not overpower dishes, which makes it particularly popular in vegetarian and fish-based recipes where it enhances, rather than masks, the other flavors.