Dried Kokum
Also known as: Amsul, Garcinia Indica, Ratambe, Dried Garcinia Indica, Kokum Phool, Bhirand, Bindin, Moolam
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Also known as: Amsul, Garcinia Indica, Ratambe, Dried Garcinia Indica, Kokum Phool, Bhirand, Bindin, Moolam
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.
When stored in an airtight container in a cool, dry place, it can last for 12 to 18 months.
Yes, it can be frozen in an airtight bag, though it is not necessary if kept in a cool, dry pantry.
Look for rinds that are dark purple to black, slightly moist/pliable, and have a strong fruity, acidic aroma.
Tamarind paste or dried mango powder (amchur) are the best substitutes for achieving a similar sour profile.
A quick rinse is recommended to remove any surface dust, but do not soak it unless you intend to use the soaking water.
Yes, most commercial dried kokum is cured with salt during the drying process to act as a preservative.
Soak the rinds in water, mash them to extract the juice, strain, and add sugar, cumin powder, and black salt.
They are from the same genus (Garcinia), but kokum is Garcinia indica, while mangosteen is Garcinia mangostana; they have very different culinary uses.
Yes, it is traditionally used in Ayurvedic medicine as a cooling agent to treat stomach acidity and heat stroke.
Dried Kokum is a versatile ingredient found in cuisines around the world. With 60 calories per 100g and 1.5 grams of protein, it's a nutritious addition to many dishes.
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