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Kokum

Spices & seasonings · Whole spices

Kokum

Dried purple-black fruit rind with a tangy, fruity sourness, used in Konkan, Goan and Gujarati curries.

Also called: kokam, garcinia indica, aamsul, bhirand

A kind of spices

4 recipes with it

Read the full spice guide: flavour, history and how to use it

Photo: Subray Hegde, via Wikimedia Commons (CC-BY-1.0)

What it is

Kokum is the dried rind of a mangosteen relative grown on India's western coast. The leathery, dark purple-black pieces are soaked or simmered in curries, dals and drinks, releasing a gentle, fruity sourness and a pinkish-purple colour. It is milder and less sweet than tamarind.

Garcinia indica

How it’s used

  • Konkani and Goan fish curries
  • Gujarati dal and kadhi
  • Sol kadhi with coconut milk
  • Kokum sherbet

Characteristics

Taste
Tangy, fruity, slightly salty (often salted).
When cooked
Soak or simmer a few pieces; usually removed before serving.
Sold as
dried
Cooking uses
Mainly a seasoning, Commonly cooked

Kinds in our pantry

Storage

Cool, dry and dark. Keep in an airtight jar; the salted pieces keep a long time.

Diet, allergens and safety

No major allergens in typical versions.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free

Nutrition per 100 g

Energy
239 kcal
Protein
2.8 g
Carbohydrate
62.5 g
Fat
0.6 g
Fibre
5.1 g
Sugars
38.8 g

USDA FoodData Central: Tamarinds, raw (a close stand-in).

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

  • Tamarind — Use a little tamarind paste, about ½ tsp per 3–4 pieces of kokum.

Related ingredients

Recipes with kokum

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