South Asia

Kokum

Garcinia indica, dried fruit rind.

Fruit rind, sun-dried.

Part Used

Dried rind, whole or as a concentrated syrup (kokum agal).

Form

Local / Regional Names

Kokum / aamsul (Marathi, Konkani).

Countries / Cuisines

India (Western Ghats – Maharashtra, Goa, Karnataka, Kerala; also used in Gujarat and Assam).

Flavor & Aroma

Sharp, fruity-sour, borderline metallic; adds a distinctive deep reddish-purple color.

Culinary Uses

Souring agent, a regional alternative to tamarind, especially in coastal Konkan cooking.

Classic Dishes

Sol kadhi (a chilled coconut-kokum drink); Konkani fish curries; Gujarati dal.

Pairings

Coconut milk, fish, dal.

Timing

Add dried rind early in a simmer to infuse sourness and color gradually.

Storage

Dried rind keeps well over a year in a sealed, dry container.

Substitutions

Tamarind, though the flavor and especially the color differ meaningfully.

Cultural / History Notes

The Ratnagiri/Sindhudurg kokum from Maharashtra's Konkan coast holds Geographical Indication (GI) status, reflecting its particular regional prestige.

Blend Cross-References

Not typically ground into a dry blend; used whole or as syrup.