I am not a dietitian, I am a Research and Development Chef with a Nutritional Concentration. This site is based on opinions I've formed through my research and experience working for manufactured food processors.
Saturday, September 11, 2010
What is that Stuff? Kokum
Kokum has a souring quality, especially enhancing coconut-based curries or vegetable dishes like potatoes, okra or lentils. It is also included in fish, chutneys and pickles. The skins are not usually chopped but are added whole to the dish. I like to add kokum to my salads in place of dried cherries or cranberries. On this side of the pond, kokum is usually found dried. You can find it online here.