Chakra Black Kokum is a dried souring fruit traditionally used in coastal Indian cooking, especially in the cuisines of Goa, Maharashtra, and parts of Karnataka. Known for its deep, tangy flavour with subtle smokiness, kokum is commonly used to balance rich fish curries, seafood dishes, and vegetable gravies. When soaked, it releases a natural acidity that is gentler than tamarind, making it ideal for delicate preparations such as sol kadi and light coconut-based curries.
Kokum, scientifically known as Garcinia indica, is a dried fruit widely used as a natural souring agent in Indian coastal cuisine. It is especially associated with Goan and Maharashtrian cooking, where it provides a distinctive tartness without overpowering other ingredients.
Chakra Black Kokum is carefully dried to preserve its flavour and colourj taste. It is traditionally soaked in warm water before use, and the extract is added to fish curries, vegetable dishes, and refreshing drinks like sol kadi. Kokum is also used in pickles and chutneys for its clean, rounded sourness.
Soak briefly before use or add directly while cooking, depending on the recipe. Store in a cool, dry place in an airtight container after opening. Shipped from our EU warehouse with reliable delivery across Europe.
Q1: What is black kokum?
A1: Black kokum is a dried fruit used as a natural souring agent in Indian coastal cooking.
Q2: How is kokum used in cooking?
A2: It is soaked or simmered in curries, seafood dishes, and drinks like sol kadi to add mild sourness.
Q3: Is kokum the same as tamarind?
A3: No, kokum has a gentler, cleaner sourness compared to tamarind.
Q4: Which cuisines use kokum?
A4: Kokum is commonly used in Goan, Maharashtrian, and coastal South Indian cuisines.
Q5: How should black kokum be stored?
A5: Store it in an airtight container in a cool, dry place away from moisture.
| GTIN | 8904064603639 |
|---|---|
| Brand | Chakra |
| Best Before | 25-Jan-2026 |
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