Sweet and slightly astringent, kokum adds a unique sourness to dishes, with a dark, rich color that enhances presentation. This dried fruit is a staple in coastal Indian cuisine, particularly in Maharashtra.
Where it comes from
Kokum is indigenous to the western Ghats of India and has been used in traditional cooking for generations. Its medicinal properties are also widely recognized.
In the kitchen
Often used to create refreshing drinks or as a souring agent in curries, kokum imparts a deep, complex flavor that elevates seafood and vegetable dishes.
Nutrition (per 100g)
300kcalCal
3.0gProtein
0.5gFat
75.0gCarbs
5.0gFiber
Values are AI-estimated, not from a laboratory database
