Chakra Black Kokum - Kodumpuli, 200 gr

Black Kokum - Kodumpuli

100% natural without additives
100% organic
Healthy and low in calories
Suitable for vegetarian food
Gluten free

Kokum - Kodumpuli (also known as gambodge, Malabar tamarind, fish tamarind) is a small fruit like a cherry tomato that is red in color and turns purple when ripe. This sun-dried variety has culinary applications.

It has a sour taste with a slightly sweet aroma. When added to food, it imparts a pink to purple color and a sweet and sour taste. It is a preferred replacement for tamarind in curries and other dishes.

Dried kokum must be soaked in water to extract the pulp, which is added to food to impart a sour taste.
The process is similar to that for extracting tamarind pulp from dried tamarind.

The quality of dried kokum is reflected in the deep color, among other things. The deeper the color the better the kokum.

Kokum has the same acidic properties as tamarind and is used as a base in coconut curries, dals and vegetable dishes, fish dishes, etc.

The effect in fish curry is completely transformative. It just wouldn't be the same without it. Like white wine in or with a fish stew, kodumpuli compliments the natural sweetness of fish and gives it something to play against.

Ingredients black kokum

Kokum.

Nutritional value per 100 gr

Energy value / Calories: 470 kJ / 112.3 kcal
Fat: 5 gr
Of which saturated: 0.1 gr
Carbohydrates: 28.7 gr
Of which sugars: 25 gr
Protein: 0 gr
Fibers: - gr
Salt: 0.1 gr

Packaging

200 gr.

Allergen info

This product is packaged and/or stored in a facility that also processes products containing nuts, peanuts, mustard, celery, gluten, sesame, shellfish, soy, sulphite, fish and molluscs. Despite all precautions, this product may contain traces of these allergens.

Storage advice

Store in a cool and dry place and in an airtight container. Shelf life up to 2 years after production date.

Use black kokum

Take a portion of kokum and put it in a bowl. Then pour hot water over it and let it soak for a while. Take the kokum and then knead out the moisture. Strain the liquid and use it in the dish.