Healthy Food Database
Kokam is the dried, soft, outer skin of an acidic tasting fruit from a tropical evergreen tree. It is mostly used in Southern Indian cooking for a sharp, fruity tang similar to tamarind.
Category: Spice
In Season:
To Buy:
Buy Kokam from Indian stores or a specialty spice retailer. The pieces should be soft and flexible, like the finest kid leather.
To Store:
Store kokam in an airtight container away from heat and light. Whole pieces will keep for about 2 years from date of packaging.
Tips & Tricks:
Add three or four pieces of kokam to a curry during cooking. It adds a pleasant fruity tang.
Cooking Tips:
Nutrition per 1 Cup:
Amines:
No information available
Salicylates:
Extremely High
Benefits the Following Health Conditions:*
* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.
Disclaimer:
The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.