Spice guide / Kokum
What is Kokum?
Dried kokum rind, souring agent of the Konkan coast.
Short answer: Kokum is Garcinia indica. Sour, fruity, slightly smoky. Culinary use only — not a medicine.
| Common name | Kokum |
|---|---|
| Hindi | — |
| Sanskrit | — |
| Botanical name | Garcinia indica |
| Family | — |
| Origin | India — Western Ghats / Konkan |
| Main producing regions | Maharashtra, Goa, Karnataka, Kerala |
| Flavour | Sour, fruity, slightly smoky |
| Aroma | — |
| Forms | whole |
| Retail packs | 100g–5kg (typical; see products) |
| Bulk | 10kg+ |
What is Kokum?
Kokum (Garcinia indica) is used in sol kadhi and fish curries. Not interchangeable with tamarind in flavour.
History of Kokum
Origin
India — Western Ghats / Konkan
Growing regions
Maharashtra, Goa, Karnataka, Kerala
How it is grown
Harvest
Processing
Grades
- Standard: Admin-configured commercial grade
- Premium: Admin-configured higher visual/purity selection
- Export Grade: Only show when export specifications exist for the lot
- Machine Cleaned: Machine cleaned — confirm process for the lot
Only grades that apply to a lot should be shown at purchase. These are templates, not invented industry certificates.
Flavour, aroma and colour
Sour, fruity, slightly smoky. . Colour: . Heat: none.
Culinary uses
- Fish curry
- Sol kadhi
- Maharashtrian cooking
Traditional uses
Recorded in culinary tradition. Traditional use is not scientific evidence of a medical effect.
SpicyCenter does not claim that spices cure, treat or prevent disease.
Storage and shelf life
Nutrition
Nutrition declaration is pack-specific and must be completed before UK/EU sale.
Buying guide
Retail packs typically run from 100g to 5kg. Bulk starts at 10kg. Selling prices are checkout prices. Indian market figures, when present, are indicative only.
