Kokum (Garcinia indica), a tangy and vibrant spice, is a staple in the coastal cuisines of India. Its deep purple hue and distinct sourness make it a flavourful addition to dishes while offering a range of health benefits. Though lesser-known outside India, kokum deserves a spot in your kitchen for its unique taste and versatility.
What Is Kokum?
Kokum is the dried rind of the fruit from the Garcinia indica tree, a tropical plant native to the Western Ghats of India. The fresh fruit is small, round, and red when ripe, with a slightly sweet-tart pulp. Once the rinds are dried, they turn a dark purple and develop a tangy, slightly fruity flavour.
A Culinary Treasure
Kokum is often used as a souring agent, similar to tamarind or lime. However, its taste is milder and more fruity, with a slight astringency that adds depth to dishes.
Here’s how kokum shines in the kitchen:
- Curries and Soups: Kokum is a key ingredient in Goan fish curries and Maharashtrian sol kadhi (a coconut-based soup). It adds a refreshing tanginess that balances rich flavours.
- Beverages: The famous kokum sherbet is a sweet, cooling drink made by mixing kokum extract with sugar, water, and spices like cumin. It’s perfect for beating the summer heat.
- Pickles and Chutneys: Dried kokum rinds are often used in pickles and chutneys for their tartness.
- Rice Dishes: Add a few pieces of kokum to pulao or biryani for a tangy twist.
Health Benefits of Kokum
Kokum isn’t just about flavour—it’s also a treasure trove of health benefits:
- Digestive Aid: Kokum is known for its soothing effects on the stomach, helping to relieve acidity, bloating, and indigestion.
- Cooling Properties: It’s a natural coolant, making it a popular choice in hot, humid climates.
- Rich in Antioxidants: Kokum contains hydroxycitric acid (HCA), which helps combat free radicals and may support weight management.
- Anti-inflammatory Effects: Its compounds are believed to reduce inflammation, making it beneficial for joint health.
- Heart Health: Kokum is said to support cardiovascular health by reducing cholesterol levels.
How to Use Kokum
Using kokum is easy:
- Soak Before Use: Soak dried kokum rinds in warm water for 10–15 minutes to soften them. Use the soaking water for extra flavour.
- Add to Cooking: Toss the soaked rinds into curries, dals, or soups for a tangy note.
- Make a Concentrate: Prepare a kokum syrup by boiling the rinds with sugar and spices, then store it for use in beverages or desserts.
Fun Fact: Kokum vs. Tamarind
While both kokum and tamarind are souring agents, kokum’s flavour is fruitier and less intense. This makes it an excellent choice for dishes where you want a subtle tang without overpowering other flavours.
A Spice Worth Exploring
Kokum is a wonderful ingredient that brings a unique sourness and vibrant colour to dishes. Its versatility, health benefits, and refreshing taste make it a spice worth adding to your culinary repertoire.
Have you tried cooking with kokum? Share your favourite recipes or ideas below!
