CULINARY SCENE Kokum is an essential part of Goan cuisine, lending a gentle tartness to dishes. SCIENCE TALK Known scientifically as Garcinia indica, kokum is referred to locally as birand or amsol. WHERE IT’S FOUND This tree is found along the western coast of India in the states of Kerala, Karnataka, Goa and Maharashtra. PREFERRED TERRAIN In Goa, kokum trees thrive in diverse landscapes, including hill slopes, forest regions, rocky plateaus, stream banks and roadsides. HOW IT’S USED In Goan cooking, the dried rind of kokum is a staple ingredient, while the fruit’s juice is also widely used.
Kokum: The zesty side of Goan cuisine
Kokum: The zesty side of Goan cuisine
Kokum is an essential part of Goan cuisine, lending a gentle tartness to dishes.
Known scientifically as Garcinia indica, kokum is referred to locally as birand or amsol.
This tree is found along the western coast of India in the states of Kerala, Karnataka, Goa and Maharashtra.
In Goa, kokum trees thrive in diverse landscapes, including hill slopes, forest regions, rocky plateaus, stream banks and roadsides.
In Goan cooking, the dried rind of kokum is a staple ingredient, while the fruit’s juice is also widely used.
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