Kokam fruits called Ratamba in Marathi and called Kokam,Amsul when its dry as shown above.
Kokam, which resembles a small, dark red plum, is the fruit of a tropical evergreen tree (Garcinia indica) that grows only in India.
The fruit has an agreeable flavor and a sweetish acid test.It is used in Western India (in Maharashtra) for a sharp, fruity tang similar to tamarind.
Store kokam in an airtight container away from heat and light. Whole pieces will keep for about 2 years from date of packaging.
It is mostly used in fish curry,vegetables. Soulkadhi is also made from Kokam."Soulkadhi"is most popular curry in Western India (Maharashtra).Kokam is also called "soul"and"kadhi"means curry.
Most popular drink in Western India called" kokam Sarbat "or "kokam drink "is also made from kokam.Genrally it is used in hot summer. The 'Kokam Sarbat' especially restores weakness due to sleepless nights, heat and travel sickness, renders body pink with health.
Anyone visiting Western India must not forget about the exquisite Kokam sarbat.
Kokam is a versatile spice. Its oils, seeds, fruits, bark and the young leaves are all of extensive culinary and therapeutic value.
The kokam fruit is cooling, demulcent, emollient and antiseptic. The bark and young leaves are astringent. The oil is emollient and soothing.
Exported mainly in the forms of fruits, oil (kokam butter) and syrup, Indian kokam is already popular in several countries like USA, The UK, Canada, Australia, Hong Kong and the Middle East.
Its found in any Indian store.
Kokam, which resembles a small, dark red plum, is the fruit of a tropical evergreen tree (Garcinia indica) that grows only in India.
The fruit has an agreeable flavor and a sweetish acid test.It is used in Western India (in Maharashtra) for a sharp, fruity tang similar to tamarind.
Store kokam in an airtight container away from heat and light. Whole pieces will keep for about 2 years from date of packaging.
It is mostly used in fish curry,vegetables. Soulkadhi is also made from Kokam."Soulkadhi"is most popular curry in Western India (Maharashtra).Kokam is also called "soul"and"kadhi"means curry.
Most popular drink in Western India called" kokam Sarbat "or "kokam drink "is also made from kokam.Genrally it is used in hot summer. The 'Kokam Sarbat' especially restores weakness due to sleepless nights, heat and travel sickness, renders body pink with health.
Anyone visiting Western India must not forget about the exquisite Kokam sarbat.
Kokam is a versatile spice. Its oils, seeds, fruits, bark and the young leaves are all of extensive culinary and therapeutic value.
The kokam fruit is cooling, demulcent, emollient and antiseptic. The bark and young leaves are astringent. The oil is emollient and soothing.
Exported mainly in the forms of fruits, oil (kokam butter) and syrup, Indian kokam is already popular in several countries like USA, The UK, Canada, Australia, Hong Kong and the Middle East.
Its found in any Indian store.
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