Rs. 220.00

Buy Kokum Online(Kokum Rind)

Kokum is a tropical fruit native to the Western Ghats region of India. The dried fruits, also known as Garcinia indica, are commonly used in Indian cuisine for their sweet and sour taste and tangy and sweet flavor. The mesmerizing sweet and sour fruit is small and round, with a reddish-purple color and a hard outer shell.

Kokum Fruit

The fruit is also known for its medicinal properties. It is used in Ayurvedic medicine to treat various ailments with high antioxidants. It is used in various ways, including as a souring agent in curries, a flavoring in drinks, and a natural food coloring agent.

Wonderful red fruit spice from Konkan is used in culinary arts for tangy taste curries, candies, beverages, pickles, and much more. You can also prepare kokum kadhi using this spice. It is one of the traditional acidity medicine from the Konkan belt of India.

Buy Kokum Online

It looks like a Small Cherry tomato-style red and purple on ripening. Tasty curry fruit is also used to make a refreshing drink called sol kadhi, which is made by mixing kokum juice with coconut milk and spices.

The fresh Variety of this is called Ratamba Dried Variety of this is called Aamsul, and kokam is used in all houses in Gujarat, Konkan, and Goa, also in some parts of Kolkata.

Kokum Dry

The fruit looks like a sun-dried Mangosteen outer cover to get aamsul.

Kokum Fruit Online | Kokum Online

It is a Substitute for Tamarind and Tomato in most sea belts in part of India. These are semi-dried Kokum that needs to be soaked in the water.

You can take this pulp, called extract, and use this in your curries, especially in fish and veg.

Mangosteen family plant

Garcinia Indica is known as Kokum in Maharashtra and the Konkan belt. Some of the Best dishes are Bhindi sabji (ladyfinger vegetable) or hooman of prawn, a goan prawns curry.

Kokum sherbet and Sol Kadhi

Garcinia Indica (aamsul) fruit is stored with sugar and kept in the sun for 5 to 6 days, producing a bright-red squash.

Kokum Sharbat, in which 1 part of this bright red squash and three parts of water is added to make a nice beverage called Kokum Sarbat. In Marathi recipes, it is used as Ambat Varan (Ambat varan or Sour Dal). Assamese call it THEKERA or Assam Garciana and use patented Sour fish curry (masor Tenga) and Sour Dal (Tenga dali).

We are naturally Growing on our farms in Konkan, Maharashtra. Natural and free from artificial coloring, dip in natural kokum agal as a preservative.

Kokum is rich in antioxidants and has anti-inflammatory properties, making it a popular ingredient in health supplements. The fruit is also known to aid digestion and improve metabolism. Additionally, it has been found to affect cholesterol levels positively. It may reduce the risk of heart disease.