Unlocking Kokum's Power: Chef Ranveer Brar on India's Hidden Superfruit

Chef Ranveer Brar insightfully breaks the whole myth and dives deep into this native Indian superfruit, known as Garcinia Indica, scientifically. From the Konkan curries to Kokum saar and sherbets, this humble ingredient holds a rich legacy of flavor and function.

While many know Kokum as the tangy twist in Kali Khatta or summer sherbets, Ranveer unpacks its botanical roots and deep culinary significance. 

He stresses that Kokum is not just a flavoring agent, but a culturally rich ingredient that truly belongs to India, quite literally, as its scientific name, Garcinia Indica, indicates.

Just like Thailand's mangosteen (Garcinia Mangostana), which is specially eaten for its juicy fruit, Kokum is used in reverse order, where its skin, not pulp, is often prized.

The dried Kokum skin, very rich in tartness and color, is basically sun-dried with some salt and used in everyday curries, beverages like Kokum saar, or the refreshing summer coolers like Kokum sharbat.

What Makes Kokum Special?

It is native to India and is biologically called Garcinia Indica.

Only it's skin is used, dried, and salted to preserve its sour and the flavorful essence.

Adds some authentic tang to curries and regular drinks like Kala Khatta and Kokum Saar.

Originally belongs to the same plant family as Thailand's Mangosteen, but is uniquely Indian in both use and flavor.

Hence,

Ranveer Brar strongly reminds us that Kokum is much more than a tangy flavor, it's also a slice of Indian culinary heritage. 

As we curiously seek the superfoods from around the world, this humble fruit from the Konkan belt stands very tall with both health benefits and deep cultural depth.

So, the next time you sip on a kala khatta or savor a tangy curry, just remember- it's not just a normal flavor kick, it's a heritage in every bite. 

Kokum isn't just any regular ingredient; it's India's own treasure, proudly local, and uniquely powerful.

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