Features & Details
- Used in Indian cuisine, particularly in Maharashtrian and Konkani cooking
- Adds flavor and texture to curries, dals, and chutneys
- Used to make kokum syrup, kokum juice, and kokum sherbet
- Used in traditional medicine to aid digestion and relieve symptoms of indigestion and bloating.
- Has various health benefits, including antioxidant and anti-inflammatory properties
Kokum rinds, also known as kokum skin or Garcinia indica, are the dried and cured rinds of the kokum fruit. They are dark purple or black in color and have a sour and slightly sweet flavor.
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