Kokum

Kokum (Garcinia indica) is a small, purple fruit native to the western coastal regions of India, treasured both as a culinary ingredient and in traditional Ayurvedic medicine. The fruit has a thick, dark purple rind and a sour, tangy pulp that becomes sweet and fruity when dried. Kokum is a nutritional powerhouse—it is rich in hydroxycitric acid (HCA), which has been studied for its potential appetite-suppressing and weight management properties. It also contains garcinol and other polyphenols that have strong antioxidant, anti-inflammatory, and antimicrobial properties. Kokum is a good source of vitamin C, B-vitamins, and minerals like potassium and calcium. In the kitchen, kokum is incredibly versatile—the dried rinds are used as a souring agent in curries, dals, and fish preparations, particularly in the coastal cuisines of Goa, Karnataka, and Maharashtra. It is also used to make 'kokum sherbet' (a refreshing summer drink), 'kokum syrup', and 'kokum butter'. The fruit is also used in preserving jams and jellies. Our kokum is ethically sourced from wild and farmed trees, carefully sun-dried, and packed to preserve its natural colour, flavour, and nutritional potency. It is available as whole dried rinds, powder, and syrup.