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Kokum is dark purple to black, sticky and with curled edges. The fruit is often halved and dried, so that the dried seeds are visible in their chambers like a citrus fruit. It is usually available as a dried rind, resembling a thick plum skin. When added to food it imparts a pink to purple colour and sweet/sour taste. Garcinia indica or kokum is a fruit tree, of culinary, pharmaceutical and industrial uses. The outer cover of fruit is dried in the Sun to get Aamsul or Kokam/Kokum. It is used as a slightly sour spice in recipes from Maharashtra that yields peculiar taste and dark red colour.
It is a preferred substitute for tamarind in curries and other dishes from Konkan. It is also used in Konkani cuisine, in Gujarat, and some cuisines of South india.
How To Store:
It will keep in an airtight jar for about 1 year.
Country of Origin:
Product of India
3.5 OZ (100 Grams)
Keep in Cool & Dry Place
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