Black Kokum

A dark purple dried fruit with a distinctly sour, tangy flavor, black kokum is a prized souring agent in Konkani, Maharashtrian, and South Indian cooking. Its deep, fruity tartness makes it a natural alternative to tamarind or lemon in curries and traditional cooling drinks.

Flavours: Sour, tangy, fruity, with a deep smoky undertone and subtle sweetness

How to Use: Soak dried pieces in warm water to soften before adding to curries, dals, and fish preparations for a tangy, souring depth. Widely used to make kokum sherbet (a cooling summer drink), or added whole to simmering gravies and pickles for a distinctive tart flavor.