Kokum Rind Description
Origin of Kokum
Kokum is indigenous to the Western Ghats of India, and has been a part of the country’s history for centuries. The fruit’s recognition is still limited to the subcontinent of Southeast Asia.
Source of our Kokum
Our Kokum grows in the wild in Kudal, Sindhudurg. Where only the best fruit are harvested and dried. Traditionally Kokum is dried with salt or a preservative, however we have convinced our farmers to give us a pure kokum free of additives.
Kokum is sweet, but acidic. It has a juicy texture common among other fruits in the mangosteen family: each of the fruit’s five to eight sections has edible, watery yet potent flesh surrounding a malleable flat seed.
Dried kokum peel tastes exceptionally sour and metallic, with no trace of sweetness. The lack of sugar gives the fruit a salty disposition, not unlike fresh cranberry.
The fruit is seldom consumed raw and is instead used as a flavoring agent in curries or drinks.
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.
Kokum has many traditional medicinal uses:
- Fights dysentery
- Reduces tumors
- Alleviates pain
- Its juice aids digestion an wards off heat stroke
- It’s butter treats burns and various wounds
- Reduces biliousness
How to use
- Substitute for tomato or tamarind to make a zestier dal or curry.
- Make rasam by soaking and boiling the peel in water. Use 1 cup of water for every 2 kokum peels. Add salt and sugar to the mixture once boiled. On the side, briefly heat mustard seeds, chili and cumin in oil. Add these spices to the kokum water concoction. Serve the rasam with rice or serve as a soup.
- Make kokum kadi, a famous sour, savory beverage made by combining dried coconut, salt and green chilies with kokum syrup and water.
- Make kokum tea, Bring water to boil in a medium pot, add kokum and let it simmer for a few minutes. Strain and serve hot.