Dried Kokum
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Also known as:
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
A tangy and refreshing Maharashtrian soup made from dried kokum fruit. This light digestif, with a perfect balance of sweet, sour, and spice, is often served with steamed rice or simply sipped on its own.
A tangy and refreshing Goan curry made from dried kokum fruit and creamy coconut milk. This flavorful curry is a perfect digestive and pairs beautifully with steamed rice and seafood.
Yes, dried kokum is very healthy as it is rich in antioxidants, particularly anthocyanins, which help fight oxidative stress. It is traditionally used to aid digestion, relieve acidity, and provide a cooling effect on the body in hot climates.
Per 100g, dried kokum contains approximately 230 calories and 55g of carbohydrates. While it is calorie-dense, it is typically used in small quantities as a flavoring agent rather than a primary food source.
Dried kokum can support weight loss because it contains hydroxycitric acid (HCA), which may help suppress appetite and inhibit fat production. Its high dietary fiber content also promotes a feeling of fullness.
Yes, dried kokum is a natural fruit product and is both 100% vegan and gluten-free. It is a safe ingredient for those with gluten sensitivities or those following a plant-based diet.
Dried kokum is high in carbohydrates (55g per 100g), so it should be used sparingly on a keto diet. However, since most recipes only require 2-3 pieces for flavor, the net carb impact per serving is usually low.
Dried kokum is primarily used as a souring agent in curries, dals, and fish dishes. You can add the skins directly to a simmering pot or soak them in warm water to create a concentrated sour liquid to stir into drinks or sauces.
It has an intense, sharp sourness with a slightly fruity and metallic undertone. Unlike tamarind, which is sweet and sour, kokum provides a cleaner, more acidic tang and imparts a deep purple or pink color to liquids.
Dried Kokum is a versatile ingredient found in cuisines around the world. With 230 calories per 100g and 1.5 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the fruit category with complete nutrition information.
View all fruit →Discover 7 recipes featuring dried kokum with step-by-step instructions.
Browse recipes →Yes, tamarind is the best substitute for dried kokum if you need a souring agent. However, because tamarind is sweeter, you may need to add a little less or balance the dish with a splash of lemon juice to mimic kokum's sharp profile.
Store dried kokum in an airtight container in a cool, dry place away from direct sunlight. When kept dry, it can last for up to 12 months, though it may become darker and tougher over time.
Yes, dried kokum is well-known in Ayurvedic medicine for its anti-bilious properties. It helps regulate the digestive system and is often consumed as 'Sol Kadhi' (a kokum and coconut milk drink) to soothe stomach acidity after spicy meals.