Kokum
西海岸の黒い宝石！梅干しのように甘酸っぱい魔法の果実
Description
Dried skin of a Garcinia family fruit, a specialty of India's west coast (Konkan region). Turns vibrant red-purple when rehydrated in water, used as a souring agent in curries instead of tamarind.
Classification: For Maniacs,Souring Agent,Diet
Shops selling Kokum
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On this site you can check dictionary details and, later, places to buy or eat related items.
The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Dried Kokum
Instructions
- Soak a few grains of dried dark Kokum in lukewarm water for 20-
- mins.
- When the skin softens and water turns vibrant red-purple (Kokum essence), lightly rub by hand to fully extract acidity.
- Toss essence (or with skin) into fish curries or coconut-based soups, granting fruity refreshing acidity to the dish.
Learn more Substitutes, pairings, tips
Key spices
None
Substitutes at Japanese supermarkets
Plum paste (acidity direction and fruitiness are very similar)
Pairing
Goan Fish Curry, Solkadhi (pink soup)
Trivia
[Hardcore] If tamarind has heavy acidity, Kokum is 'fruity and sharp acidity'. The Kokum tree is endemic to the Konkan region, a super-important ingredient arguably the very identity of Goan and Maharashtrian seafood dishes.
Eating tips & etiquette
[Unique Usage] Not just adding to finish curries, but dilute with sugar and water into 'Kokum Juice', chugging it as a bright red post-meal drink aiding digestion!
Allergen
None