Description
- Traditionally, Kokum is used to flavour a large variety of beverages, curries, candies and pickles.
- Kokum Rinds has an agreeable flavour and a sweet, acidic taste that enhances coconut-based curries. Kokum has the same souring qualities as tamarind, and the two are sometimes used interchangeably. Adding a few pieces of kokum to a curry while cooking gives the pleasant fruity flavour and agreeable acidic bite so characteristic of South Indian dishes.
- Kokum has not undergone a formal nutritional analysis. It is, however, high in vitamin C, low in fat and calories, low sugar and high in fiber.
- 100 percent natural and free of artificial colouring, uses natural kokum agal as preservative
- Grows in the wild in Sindhudurg, Maharashtra and not subject to any chemicals
Dried kokum rinds (garcinia indica) traditionally, kokum is used to flavour A large variety of beverages, curries, candies and pickles.