Bright yellow-green with a tangy, aromatic flavor; garcinia indica, or kokum, adds a unique acidity and depth. Its complex notes elevate dishes with a burst of tropical freshness.
Where it comes from
Indigenous to the Western Ghats of India, garcinia indica has been used in traditional cuisine for centuries, particularly in coastal dishes for its souring properties.
In the kitchen
Used in curries and beverages, kokum provides a tart flavor that balances richness, often replacing tamarind for a unique twist.
Across cuisines
Garcinia indica, or kokum, is a fruit with a tangy, aromatic flavor used to add acidity and depth to dishes. It is commonly used in Indian cuisine, particularly in the coastal regions, to enhance curries and beverages. The fruit is often sun-dried and used as a souring agent.
Nutrition (per 100g)
AI-estimated; model and run unavailable.
