What is Kokum?

also known as Black Kokum, Cocum and Kokam, Kokum is a small round fruit that originates in India. As a tropical fruit that is grown on the evergreen diversity of trees, it is usually dark purple on black and usually does not have a diameter of more than 2 inches (5.08 cm). The outer bark protects the meat of fruit that is like a taste that is both sweet and salty.

Kokum is unique in that both bark and pulp fruit can be used in several ways. Fruit meat is considered ideal refreshments when cut into small pieces. As a spice, bark and pulp are often dried and then crushed into powder. A mixture of sour and sweet taste is considered a nice accessory to a number of different meals, hot and cold. Kuric meals are often formed using Kokum powder, as well as beans and vegetable dishes. In most cases, the powder is added during the bowl preparation. However, it is not unusual has been added to the completed bowl, similarly to the use of salt and pepper at the dining table.

Another common use of cocum is an additive to food that passes through the preservation process. Cucumbers and different types of chuture and taste often contain a dash of powder and provide a little more bites the taste of a canned item. In this way, it is very common in many cultures, because the flavor decreases when cocum is exposed to heat. In fact, it is often added to various foods simply because of the natural heat resistance, which is characteristic of fruit.

For people who enjoy fruits mixed with raw green vegetables, Kokum is an excellent choice for adding an unexpected element to the salad. Dark rich color provides visual interest, while the natural taste of meat will improve the overall taste without the need for mining Dreak.

While Kokum has not been traditionally widely available outside India, it is slowly changing. Many food boutiques around the world are starting to wear powder and syrupMade of fruit.