- Description
-
Details
The outer cover of fruit is dried in the sun to get kokam. It is used as a slightly sour spice in recipes from Maharashtra. Kokum yields a peculiar flavour and blackish red colour. It is also used in cuisine from Gujarat, where it is frequently used to add flavor and tartness to dal (lentil soup) for flavor balance, and parts of South India. 500 gm. - Reviews
-