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Kokum: Revision history

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30 December 2023

16 December 2023

  • curprev 07:3807:38, 16 December 2023‎ FoodBookSysop talk contribs‎ 1,172 bytes +1,172‎ Created page with "The outer cover of fruit is dried in the sun to get aamsul or kokam.[6] It is used as a souring agent typically in Maharashtra, Assam, Karnataka, Goa, Gujarat. Kokum yields a distinctive flavour and deep-red colour. As a souring agent, it is used as an alternative to tamarind in curries and other dishes from south India.[4] 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. It is extens..."
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