cocum
Also known as:
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Also known as:
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, kokum is highly nutritious and rich in antioxidants like garcinol and anthocyanins, which help combat oxidative stress. It is traditionally used as a digestive aid to relieve acidity and is known for its cooling properties in hot climates.
Kokum contains Hydroxycitric Acid (HCA), which has been studied for its potential to suppress appetite and inhibit fat production. While not a substitute for a healthy diet, it can be a beneficial addition to a weight management plan.
Per 100g, kokum contains approximately 305 calories, 1.8g of protein, 73.5g of carbohydrates, and 0.5g of fat. Because it is used as a spice in small quantities, it adds flavor and health benefits without significantly increasing daily caloric intake.
Yes, kokum is a plant-based fruit and is naturally both vegan and gluten-free. It is a safe ingredient for individuals with celiac disease or those following a strict plant-based diet.
While kokum has 73.5g of carbs per 100g, it is used in very small amounts as a souring agent (usually 2-3 pieces per dish). In these culinary quantities, the net carb impact is negligible, making it suitable for a keto or low-carb lifestyle.
Kokum has a sharp, acidic, and slightly sweet fruity flavor with a deep floral aroma. It is primarily used as a souring agent in Indian curries, dals, and fish dishes, and is the star ingredient in the refreshing drink 'Sol Kadhi'.
The closest substitute for kokum is tamarind, as both provide a similar tartness. If tamarind is unavailable, you can use lemon juice or dry mango powder (amchur) to achieve the desired acidity in your recipe.
cocum is a versatile ingredient found in cuisines around the world. With 305 calories per 100g and 1.8 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the other category with complete nutrition information.
View all other →Dried kokum should be stored in an airtight container in a cool, dry place away from direct sunlight. When stored properly, it can maintain its flavor and potency for up to one year.
It is often best to soak dried kokum skins in a small amount of warm water for 5-10 minutes before adding them to a dish. This helps the fruit release its deep purple color and tangy flavor more evenly into the food.
Dried kokum should be dark purple or black and slightly leathery. If you notice any mold growth, an off-putting fermented smell, or if the pieces become excessively brittle and lose their aroma, it is time to replace them.
