Kokum

• Kokum is used to impart a tangy and slightly sweet flavor to curries and stews, adding depth and complexity to the overall taste profile. Use it to create authentic Indian dishes with a unique sour taste.
• Kokum sherbet is a popular refreshing drink made by infusing dried kokum with water and sugar; a perfect summer cooler with a distinctive sweet and sour taste. Great beverage for hot weather.
• Kokum can be used to create flavorful chutneys and pickles, lending a tangy counterpoint to the other ingredients, enhancing your appetizer and sides.
• Used as a souring agent in vegetarian dishes, such as dals and vegetable curries, adding a fruity and acidic note replacing tamarind or lemon.
• Kokum butter, extracted from the seeds, can be used to add moisture and subtle fruity taste and aroma to baked goods and desserts, also used for skincare.
• Kokum is employed in some fish and seafood preparations to cut through the richness and provide a balanced flavor profile.

• Rich in antioxidants that combat free radicals and promote cellular health.
• May possess anti-inflammatory properties, potentially aiding in managing inflammatory conditions.
• Supports digestive health due to its mild astringent properties.
• May help in weight management by potentially inhibiting lipid synthesis.
• Traditionally used to support liver health and detoxification processes.
• Contains hydroxycitric acid (HCA), which may have potential benefits for cholesterol levels.

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.