Kokum is a small, round fruit from India with a sweet and salty taste. Both the rind and pulp can be used in a variety of ways, including as a condiment, in curry dishes, and as an additive to canned foods. Kokum is slowly becoming more widely available outside of India.
Also known as black kokum, cocum and kokam, kokum is a small round fruit that has its origins in India. As a tropical fruit that grows on an evergreen variety of trees, it is usually dark purple to black in color, and is normally no more than 2 inches in diameter. An outer rind protects the flesh of the fruit, which has a sweet and salty taste.
Kokum is unique in that both the rind and the pulp of the fruit can be used in a variety of ways. The flesh of the fruit is considered an ideal snack when cut into small pieces. As a condiment, the rind and pulp are often dried and then ground into a powder. The blend of tart and sweet taste is considered a nice addition to a number of different dishes, both hot and cold. Curry dishes are often created with the use of kokum powder, as are bean and vegetable dishes. The powder is added during the preparation of the dish in most cases. However, it is not unusual for Kokum to be added to the full dish, similar to using salt and pepper at the table.
Another common use of kokum is as an additive to foods that are undergoing a canning process. Pickles and various types of chutneys and condiments often contain a pinch of powder, providing a little extra bite to the flavor of the canned item. Using it this way is very common in different cultures, as the flavor doesn’t diminish when the kokum is exposed to heat. In fact, it is often added to various foods simply because of the natural heat resistance that is characteristic of the fruit.
For people who like fruit mixed with raw green vegetables, kokum is an excellent choice for adding an unexpected element to a salad. The dark, rich color offers visual interest, while the natural flavor of the meat will enhance the overall taste without the need for heavy seasoning.
While kokum has not traditionally been widely available outside of India, this is slowly changing. A number of food boutiques around the world are starting to carry the powder, as well as a fruit-based syrup.
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