Kokum

Kokum is a tropical fruit native to the western region of India, especially in the states of Maharashtra and Goa. It is widely used in Indian cuisine as a flavoring agent and to add a sour and refreshing taste to various dishes, especially curries, chutneys, and beverages.

Kokum is a small, dark purple berry that is dried for preservation. In its dried form, it is recognized for its sweet and sour, slightly fruity flavor, similar to tamarind, though less intense. It is highly valued in vegetarian and vegan recipes as a natural substitute for lemon or tamarind to add acidity.

Regarding its properties, kokum is known for being rich in antioxidants, especially hydroxy acids that aid digestion and help maintain skin health. It also has anti-inflammatory effects and is used in traditional remedies to relieve digestive problems and reduce body heat.

In Latin America, although kokum is not a common ingredient, it can be found under names such as "gutierrilla" or "Indian plum", although these terms may vary. However, its primary use remains in Indian cuisine and specialized preparations.

In summary, kokum is an ideal ingredient for those looking to add a distinctive sour touch to their recipes, especially in curries, sauces, and refreshing beverages.