kokum

origin: India

Whole pieces of a sour dried mangosteen fruit. Kokum is used in some Southern Indian states in a similar way to tamarind where the sour, fruity and almost salty flavour adds depth and a lift to all the other flavours. The whole pieces of kokum are added during cooking and removed just before serving.

uses: Add a piece of kokum to a fish curry or any vegetable dish particularly those cooked with coconut milk.

recipe kits: south indian tomato rasam