Kokum is good for increasing appetite. It keeps the food you eat in an acidic environment and therefore stimulates the digestive organs to produce enzymes.
Botanic Name: Garcinia Indica.
Part Used: Peel of Fruit.
Culinary Use.
Whole or sliced dried fruits can be added to flavor a dish and removed before eating. Be careful with the very hard seeds which are left behind.
Kokum is used as a souring agent. It is milder than tamarind. Dried fruit or rind is usually soaked in water, the pulp softens and is pressed dry, and the liquid is used for cooking beans or vegetables. Kokum rinds are often rubbed with salt to speed the drying, when using them check that the dish does not become too salty. Kokum saar, made by boiling pieces kokum in water, straining the liquid and flavoring it with different combinations of fresh ginger, onion, chili peppers, cumin or coriander, is served as an appetizer and as a cooling accompaniment to fiery, coconut based fish curries.
Kokum is good with beans, eggplant, fish and shell fish, lentils, okra, potatoes and squash.
Kokum is an important herbal medicine.
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