Kokum or Mangosteen is a versatile Indian specialty spice used as a garnish for curries and in the preparation of syrups.Kokum has a sweet, acidic taste that enhances coconut-based curries. Kokum has the same souring qualities as tamarind, and the two are sometimes used interchangeably.
Kokum is especially used with fish curries. The skins are not usually chopped but are added whole to the dish. Kokum is frequently used in Gujarati cooking to add flavor and tartness to dal.
The famous Malvani Solkadhi, a type of curry usually had with rice or sometimes drunk after meals, is made from coconut milk and kokum. Solkadhi has great digestive properties. Deeper colour of the rind indicates better quality kokum. Kokum petals can be very strong, so add only a few at a time.
Stay tuned as @elthecook explores the depth of this tangy spice. Have you used Kokum in your cooking? Let us know in the comments below! .
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