Kokum is a small, reddish-purple fruit native to India's Western Ghats region. Often used as a souring agent, dried kokum has a slightly tart and tangy flavor profile, reminiscent of cranberries with subtle sweet notes. Its dried form has a firm, slightly brittle texture. Kokum adds a vibrant color and unique taste to various dishes and beverages, making it a sought-after ingredient for Indian cuisine and beyond. Explore the versatility of kokum in your cooking for a burst of flavor and color!
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Kokum can be stored in several ways depending on its form. Dried kokum can be stored in an airtight container at room temperature, away from direct sunlight and moisture, for up to a year. Kokum syrup should be refrigerated after opening and used within a few months. Kokum butter should be stored in a cool, dark place to prevent it from melting or going rancid. For extended storage, kokum can also be frozen.
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