Kokum Uses: How to Store and Use It in Indian Cooking and Cocktails
One of the more widely used ingredients along western Indian regions, kokum is derived from a tree which bears pinkish, purplish fruits that are plucked and harvested to prepare this souring agent. In areas along the Konkan coast which are home to kokum trees, farmers and small scale growers harvest kokum every year, separate the seeds from the petals and dry the fruit with a coating of salt during summer months. With this, dried kokum or amsul can be stored for a long period of time and used for infusing its sour flavours in a number of curries and vegetables.
Kokum is also an excellent cocktail and mocktail ingredient that is used to craft different sherbets, spritzers and highballs. Sweet kokum syrup is put to use for preparing these drinks, especially during summer months. However, since kokum is a hyper local ingredient, sourcing and storing it means homecooks and mixologists have to go the extra mile to look for shops which sell it and then bring it home to store it properly.
Read on below for some tips and hacks revolving around sourcing kokum and ways to store it for a lengthy shelf life, so it can be used for preparing foods and drinks throughout the year:
Head To Localised Stores
One of the best places to find kokum especially in western regions is to look for localised stores which sell products produced in the Konkan. Here, one will be able to find dried, salted kokum petals as well as sweetened and unsweetened forms of kokum syrup which can be used to build sherbets and cocktails. At these stores, look for dried kokum, amsul or black kokum to source this souring agent that can be brought home for culinary use.
Source From Artisanal Farmers
Another way to look for kokum is to find an artisanal farmer or homegrower who cultivates and harvests kokum. Such small scale growers and farmers often practice organic and ecologically conscious farming methods which means the kokum found in their home gardens is complete with lots of flavour. Local farmers will also be able to send over freshly harvested kokum which can be dried or turned into syrup according to one’s culinary or mixology needs.
Dry Kokum For Storage
Upon getting one’s hands on fresh kokum, the best way to treat it is to dry the fruit petals for storing. This can be done by coating ripe kokum fruits, with their pulp intact, in a lot of sea salt to retain their colour, before setting them out to dry in the summer sun. Ensure that the kokum is deseeded before drying so the seeds can be used to prepare homemade kokum butter. Alternatively, it is also possible to use a dehydrator to remove all the moisture from the fruit to prolong its shelf life.
Store As Dried Kokum Petals Or Amsul
Kokum can have a long shelf life when it is dried and stored in an airtight container. Left to dry in the sun, these dried kokum petals or amsul can be collected and stored in summer months so they can be used periodically as souring agents in curries. Dried kokum can also be used to prepare sol kadhi by extracting its flavours and mixing it with creamy coconut milk throughout the year, if such amsul is stored in a dry place.
Extract Kokum Syrup
Another simple way to preserve freshly sourced kokum is to turn it into syrup. Soak kokum in water to extract its flavours and mix this infusion with sugar to craft a sweet, sticky syrup that can be stored for a long period. This syrup can then be used in the preparation of sherbets, spritzers and other cocktails and mocktails, particularly in summers.
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