Kokam

Kokam, also known as garcinia indica, is a deep purple, sour fruit commonly used in Indian coastal cooking, especially in the western regions like Maharashtra, Goa, and the Konkan coast. Its dried rinds are prized for their tangy flavor and natural color, making it a popular souring agent in curries, dals, and beverages.

• Tangy souring agent: Kokam lends a pleasant tartness and subtle fruity note to curries, sol kadhi, rasam, and fish preparations, often used as an alternative to tamarind.

• Natural color: Its rich color adds a beautiful pink or reddish hue to dishes and drinks without artificial additives.

• Digestive properties: Traditionally valued for easing acidity and improving digestion, kokam is often enjoyed in cooling drinks during summer.

• Rich in antioxidants: Contains hydroxycitric acid and anthocyanins that help protect the body from oxidative stress and support overall wellness.

• Versatile in cooking: Used in vegetarian, non-vegetarian, and regional recipes for its tart flavor and health benefits.

Kokam is a vital coastal ingredient that brings a signature tang, striking color, and cooling freshness to a wide range of traditional Indian dishes.