Know Your Desi Ingredients

Kokum

Prized for its vibrant tang, this dried fruit rind infuses curries and drinks with a bold, zesty flavour.

Disha Pinge has fond memories of a homemade drink that features kokum as the star ingredient. When she speaks of this sweet-and-sour drink, she describes it as though it was made for her. Although the drink isn’t seasonal, her memories of it are; her grandmother would prepare it for her every summer afternoon, to be had with lunch.

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What is it?

Kokum (Garcinia indica) is a tropical fruit native to the Western Ghats of India, particularly thriving in Maharashtra, Goa, Karnataka, and Kerala. As the fruit matures, it strikingly changes its colour—from green to yellow, then red, and finally a deep purple hue. Kokum has a distinct sweet-tart flavour, offering a refreshing acidity that sets it apart from other fruits in the mangosteen family. It is predominantly preserved by sun-drying with salt or sugar, and the making of a natural concentrate called “agal”. Fresh fruits can also be found in the wild or in patches of cultivated land, but are easily susceptible to spoilage.

What other names does it have?

Botanical Name: Garcinia indica

Regional Names: Kokum (Hindi), Bhirand/Kokum (Marathi), Bhirand/Kokum (Konkani), Murgina huli/Punarpuli (Kannadai), Kaattampi/Kokkam (Malayalam), Murugal (Tamil), Kokum (Gujarati), Tintali (Odia)

When is it in season?

Where is it found?

Kokum thrives in humid, tropical regions with moderate to high rainfall and well-drained soil. It is well-adapted to the unique climatic conditions of the Western Ghats, where the monsoon provides ample moisture, essential for healthy growth and fruiting. Research shows that the tree can tolerate a range of soil types, from rocky and sandy soils to nutrient-deficient lateritic soils, thanks to its deep-rooting system, which allows it to access moisture and nutrients even in challenging terrains. While kokum prefers shaded or semi-shaded areas, it can withstand short periods of drought once established. Its natural habitat in the Western Ghats provides the ideal combination of humidity, warmth, and soil structure, enabling the tree to produce its characteristic dark purple fruits with a tart flavour. The fruit is available in local markets across its native regions. Additionally, it can be foraged from forested areas where it grows naturally.

What is its history/cultural significance?

Kokum holds deep historical and cultural significance in the coastal regions of western India, particularly in Maharashtra, Goa, Karnataka, and Kerala. It has been an integral part of the Konkan and Malabar culinary traditions for centuries. Food historian Kurush Dalal notes that for centuries, tribal communities have used agal (the extract from the kokum fruit) as a souring and colouring agent and have also valued it for its medicinal properties.

Historically, kokum has been linked to the socio-economic fabric of the Konkan coast. Farmers and small-scale producers have cultivated and traded kokum for generations, often sun-drying the fruit for preservation and transport. Kokum-based drinks and condiments are commonly offered during festivals and family gatherings. The recent resurgence of interest in indigenous and health-focused ingredients has further elevated kokum’s status, with chefs and food producers incorporating it into modern recipes and wellness products.

How can you use it?

Kokum is used as a souring and colouring agent in curries, gravies, and fish preparations in coastal regions. Its distinct tangy flavour is considered milder and more complex than tamarind, making it a staple in traditional Goan and Konkani cuisine, especially in dishes like sol kadhi and fish curries.

What states can you find it in?

What parts of the plant are edible?

Fruit rind; Seeds

Is it nutritious?

Kokum is a good source of vitamin A, vitamin B3, vitamin C, folic acid, calcium, iron, potassium, magnesium, manganese, and zinc.

How do you store it?

To preserve kokum, store dried rinds in airtight containers in a cool, dry place to prevent moisture absorption and in order to maintain its tangy flavour. Fresh kokum should be consumed promptly or processed into syrups or dried forms to extend its shelf life.

Stories & recipes from The Locavore

Tival recipe by Disha Pinge