Description

Kokam is an Indian spice specialty, with an agreeable flavor and sweet, acidic taste. By both culinary and medical standards, kokam ranks high. Indian kokam is a versatile spice. Its oils, seeds, fruits, bark and the young leaves are all of extensive culinary and therapeutic value. The kokam fruit is cholagogue, cooling, demulcent, emollient and antiseptic. The bark and young leaves are astringent. The oil is emollient and soothing. 

Among the major uses of kokam are, as a garnish for curries and in the preparation of cooling syrups. In India, kokam is grown plentifully in the Konkan, Malabar and Kanara regions of Western India which combine the advantages of good sunshine, adequate rainfall and rich soil. Exported mainly in the forms of fruits, oil (kokam butter) and syrup, Indian kokam is already popular in several countries like USA, The UK, Canada, Australia, Hong Kong and the Middle East. 

Culinary use

The root of Kokam is astringent. An edible fat, known as 'kokam butter'. It is considered nutritive, demulcent, astringent and emollient