Chakra Black Kokum, 100g

Kokum (Garcinia indica) is a fruit-bearing tree in the mangosteen family with culinary, pharmaceutical, and industrial uses. Kokum is used both as a spice and as a medicine and is believed to be an effective suppressant of appetite. It is commonly used in Indian and Southeast Asian cuisines, particularly in the coastal regions of Maharashtra and Goa. Kokum is a key ingredient in dishes such as sol kadi, a refreshing drink made with kokum and coconut milk, and fish curries. It is also used to add a tangy flavor to pickles and chutneys. Kokum is known by different names in various Indian and Asian languages, such as "kokum" in Hindi, "amsol" in Marathi, "kudampuli" in Malayalam, and "bhirand" in Konkani.

For those who are curious about the differences between various souring ingredients used in cooking, there are several options to choose from. Sourness is a key aspect of any delicious fish or seafood curry, and recipes may call for tamarind, lime, vinegar, kokum, gambooge, green mango, or lesser-known souring fruits such as bilimbi fruit.

Kokum, scientifically known as Garcinia indica, is a popular choice in Goan curries, but it may be difficult to find.

Gambooge, also known as kudampuli or pot tamarind, is commonly used in Kerala fish curries.

Tamarind, scientifically known as Tamarindus indica, is the most commonly used souring ingredient throughout India, in both vegetarian and non-vegetarian curries.