Kokum, from the Garcinia Indica tree, is traditionally sun-dried and used to impart a tangy flavour to curries, stews, and refreshing drinks. This natural Kokum is sourced from farms that avoid synthetic pesticides and chemicals. Popular in Maharashtrian and Goan cuisine, it is often blended with coconut milk to make solkadhi or used in sherbets with jaggery. To use, soak the fruit for a few hours and strain the pulp for cooking or beverages. A unique ingredient with bold taste and culinary versatility.
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