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Also known as: Amsul, Garcinia indica, binda, kokum, dried garcinia, cocum
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 classic Maharashtrian fish curry featuring tender pomfret in a tangy, spicy coconut gravy. The sourness from kokum perfectly balances the rich coconut and spices, making it a coastal delight.
A classic Maharashtrian curry featuring tender dried green peas in a tangy, spiced coconut gravy. This comforting dish gets its signature sour 'ambat' flavor from kokum and is perfectly balanced with a hint of jaggery.
A classic Maharashtrian curry where tender ivy gourd (tendli) and creamy split yellow lentils (moong dal) are simmered in a tangy coconut-spice paste. This comforting dish, with its signature sour notes from kokum, is a wholesome and delightful everyday meal, best enjoyed with steamed rice.
Yes, kokum is considered healthy due to its rich antioxidant content, including garcinol and anthocyanins, which help combat oxidative stress. It's also traditionally used as a digestive aid and possesses anti-inflammatory properties, making it beneficial for overall well-being.
Per 100g, kokum contains approximately 60 calories, 0.5g protein, 18g carbohydrates, and 0.5g fat. Beyond these macros, it's valued for its high concentration of beneficial antioxidants like garcinol and anthocyanins, and contains hydroxycitric acid (HCA).
Kokum contains hydroxycitric acid (HCA), which has been studied for its potential role in weight management by suppressing appetite and inhibiting fat synthesis. While it may offer some support, it should be part of a balanced diet and healthy lifestyle, not a standalone solution.
Yes, kokum is naturally vegan as it is a fruit-derived spice. It is also gluten-free, making it suitable for individuals following these dietary restrictions or those with celiac disease.
Kokum has a relatively low carbohydrate content (18g per 100g, mostly fiber and natural sugars) and a low glycemic index. While generally safe, diabetics should consume it in moderation and monitor their blood sugar levels, especially if consuming sweetened kokum products.
Kokum is primarily used in Western Indian cuisine, particularly in Konkan and Goan dishes, to impart a sour, slightly sweet, and tangy flavor. It's often added to curries, dals, and seafood preparations, and is also used to make refreshing beverages like Sol Kadhi.
Kokum has a distinctive sour and tangy taste with a subtle sweet and fruity undertone, often described as less pungent than tamarind. It also imparts a beautiful reddish-purple color to dishes and beverages.
kokum is a versatile ingredient found in cuisines around the world. With 78.5 calories per 100g and 0.5 grams of protein, it's a nutritious addition to many dishes.
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Dried kokum should be stored in an airtight container in a cool, dry, and dark place, away from direct sunlight and moisture. Proper storage helps maintain its flavor and extends its shelf life for several months to a year.
Fresh dried kokum should be dark purple to black, pliable, and have a distinct sour aroma. If it appears moldy, has an off-smell, or feels excessively hard and brittle, it may be spoiled and should not be used.
When consumed in typical culinary amounts, kokum is generally considered safe. However, excessive consumption, especially of concentrated extracts, might lead to mild digestive upset in some individuals. Always consult a healthcare professional if you have concerns or are on medication.
