OrgoNutri Dried Kokum Rinds (Garcinia Indica), 100g, Adds flavor and color to your dishes
$10.00
No tax
- OrgoNutri Dried Kokum Rinds: Kokum known as Garcinia Indica is grown in the Western Ghats region of India. It is used as a souring agent typically in Maharashtrian cuisine, Goan cuisine, and in some parts of Karnataka. Pack contains 100g of Kokum.
- About: Kokum is often halved and dried. It is usually sold as a dried rind, dark purple to black, sticky and with curled edges. Kokum yields a peculiar flavour and deep-red colour, when added to food it adds a pinkish purple colour and sweet-sour taste.
- Kokum is used as an alternative to tamarind in curries. It is also used in cuisine from Gujarat, where it is used to add flavor and tartness to dal.
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- OrgoNutri Dried Kokum Rinds: Kokum known as Garcinia Indica is grown in the Western Ghats region of India. It is used as a souring agent typically in Maharashtrian cuisine, Goan cuisine, and in some parts of Karnataka. Pack contains 100g of Kokum.
- About: Kokum is often halved and dried. It is usually sold as a dried rind, dark purple to black, sticky and with curled edges. Kokum yields a peculiar flavour and deep-red colour, when added to food it adds a pinkish purple colour and sweet-sour taste.
- Kokum is used as an alternative to tamarind in curries. It is also used in cuisine from Gujarat, where it is used to add flavor and tartness to dal. It is extensively used in Assamese cuisine in many dishes like sour fish curry and sour dal. Kokum is also used to flavour a large variety of beverages, candies and pickles.
- Benefits: Kokum helps to cure acidity, The extracts of the kokum in its juice form are also known to relieve other gastric problems like indigestion due to its antibacterial property. It kills the harmful bacteria and protects the good bacteria. Kokum is high in vitamin c, low in fat and calories, low sugar and high in fibre.
- Storage: Store the dried kokum in an airtight container.
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- OrgoNutri Dried Kokum Rinds: Kokum known as Garcinia Indica is grown in the Western Ghats region of India. It is used as a souring agent typically in Maharashtrian cuisine, Goan cuisine, and in some parts of Karnataka. Pack contains 100g of Kokum.
- About: Kokum is often halved and dried. It is usually sold as a dried rind, dark purple to black, sticky and with curled edges. Kokum yields a peculiar flavour and deep-red colour, when added to food it adds a pinkish purple colour and sweet-sour taste.
- Kokum is used as an alternative to tamarind in curries. It is also used in cuisine from Gujarat, where it is used to add flavor and tartness to dal.