Sour never tasted so good like kokum in Goan cuisine

CULINARY ESSENTIAL

Kokum is a deep pinkish-black ingredient, commonly used in Goan cuisine. It also goes by the local names of birand and amsol.

MORE NAMES

In English, it is called Brindonia Tallow tree or Kokum Butter tree.

NOMENCLATURE

A plant in the mangosteen family, kokum (Garcinia indica Choisy) belongs to the genus Garcinia, a genus of evergreen trees and shrubs, native to Asia, South Africa and Polynesia.

NATIVE OF WESTERN INDIA

This tall, evergreen, perennial is native to the Konkan region, and is found on the West coast of India, which includes Kerala, Karnataka, Goa and Maharashtra.

FIND THEM HERE

In Goa, kokum trees are naturally distributed on hill slopes, forest regions, rocky plateaus, roadsides and stream banks, being more prevalent in the talukas of Pernem, Bicholim, Ponda and Canacona.

JUICY STORIES

The dried rind of kokum is an essential souring agent in Goan cuisine. That apart, the juice of the fruit is used to prepare syrups, squashes and agal (salted juice) among other things.

SMALL WONDER

Kokum is a source of natural food colours, resins and tannins. Its seeds are a source of kokum butter, used for cosmetic and culinary purposes, while its fruits, leaves and bark are utilised in pharmaceutical applications.

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