Kokum

Garcinia indica

fruit · spice

The fruit's dried, dark purple rind, which sours fish curries and turns sol kadhi, with coconut milk, pink.

Origin

West coast of India (Konkan, Goa)

Season (United States)

all year round

Preparation

Two to four dried rinds are rinsed and soaked for a quarter of an hour in warm water, which is poured into the dish with them; they are removed or left in.

Molecules

In small amounts, not counted Pectins · Anthocyanins · Insoluble fibers

Did you know?

In the Konkan, a glass of kokum agal cools you down in the heat.