Kokum

Kokum: A variety of plum pitted and dried. They are very sour.Kokum is a tropical evergreen tree, related to the mangosteens. The fruits are picked when ripe, the rind is then removed and soaked in the juice of the pulp and then sun-dried. The kokum is difficult to cultivate, usually growing as solitary trees in a tropical forest environment.


Uses: Kokum is a fruit tree, of culinary, pharmaceutical, and industrial uses.
Recently, industries have started extracting Hydroxy Citric Acid (HCA) from the rind of the fruit. HCA is claimed to have fat-reducing properties for the human body. Scientists in India suggest that since this fruit reduced fat, cools the body, purifies the blood and fights cholesterol. Wines and liquors made from it could attract the health-conscious.

Medicinal Uses:  Skin diseases. External application of oil accelerates healing of ulcers & fissures of lips.


Spice Description
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.

Culinary Uses
Called “kokum” or “bin’na” in parts of western India, the Garcinia indica seed contains 23-26% oil, which remains solid at room temperature and is used in the preparations of chocolates, medicines and cosmetics. It is used as a slightly bitter spice in recipes from Maharashtra (in India) and as a souring agent and substitute for tamarind in curries and other dishes from Coorg. It is also used in Konkani cuisine, in Gujarat, and some cuisines of South India.
Kokum butter is obtained from the Indian tree Garcinia indica. It is used in skin care products because of its ability to soften skin and heal ulcerations and fissures of lips, hands and soles of feet. Kokum butter helps reduce degeneration of the skin cells and restores elasticity. Use kokum butter is soaps, balms, belly balms, foot care products and other emollient skin treatments.
Kokum has the same souring qualities as tamarind, especially enhancing coconut-based curries or vegetable dishes like potatoes, okra or lentils. Kokum is especially used with fish curries, three or four skins being enough to season an average dish. It is also included in chutneys and pickles. The skins are not usually chopped but are added whole to the dish. Seasoning should be checked as they are quite salty. Beware of biting on a stone as a few are often left in the skins.