Kokum: The Taste of Konkan Memories

The name itself brings a rush of nostalgia, doesn’t it? I don’t know when this fruit was discovered, and frankly, it doesn’t matter. For us, kokum has always been there—a constant companion in our kitchens and lives. It’s one of those things that feels timeless, like it has always belonged to the Konkan region, just like we do.”

“If you ask anyone from Konkan, they’ll tell you the same: kokum isn’t just a fruit. It’s a way of life. Growing up here, it was impossible to imagine a meal without kokum in some form. It’s in our curries, our drinks and even in the air we breathe—a tangy, comforting reminder of home”.

Vishwas (Aazol’s Head of Finance)

Kokum Through the Ages

Kokum, or Garcinia indica,is a jewel of the lush Western Ghats. Native to this tropical paradise, it has been part of Konkan culture for centuries. The fruit’s rich, tangy flavour and vibrant deep-red hue make it instantly recognisable. But kokum isn’t just a culinary delight—it’s a symbol of tradition, passed down through generations.

Traditionally, kokum skins are dried under the sun and stored to last an entire year. This simple preservation technique has ensured that kokum is always available in our kitchens, even when the fresh fruit is out of season. Whether used in kokum syrup for refreshing drinks or in fish curries as a tangy base,kokum finds a place in countless recipes.

The Traditional Method of Extracting Kokum Agal

The process of extracting kokum agal is a cherished tradition in Konkan households, reflecting the simplicity and care of our culinary heritage. It begins with selecting the freshest, ripest kokum fruits, with their deep red hue and tangy flavour. These fruits are then meticulously deseeded by hand, ensuring only the best parts are used. Once deseeded, the fruit is gently crushed to release its vibrant, tangy juice, which forms the base of kokum agal.This careful extraction process preserves the rich flavour and natural properties of kokum, capturing its essence in the pure, unadulterated form that is the cornerstone of Konkan cuisine.

The Irreplaceable Kokum

For anyone who grew up in the Konkan region, kokum isn’t just an ingredient—it’s an emotion. It’s the thread that ties memories together, from childhood to today. And when it comes to using kokum in Konkan kitchen, three forms stand out:

First is Kokum Agal, a concentrated liquid extract that transforms simple dishes into something extraordinary. Whether it’s a light saar, a flavorful amti & or a spicy fish curry, kokum agal adds depth and tang that’s simply irreplaceable. It’s the secret behind the bold flavours of Konkan seafood dishes. And the best part? You can now easily buy kokum agal online, bringing the true taste of Konkan to your doorstep.

Then there’s Sol Kadhi, a personal favourite of ours. Made with kokum and coconut milk, this isn’t just a drink—it’s an experience. Sol Kadhi is the perfect way to end a meal, refreshing your palate and soothing your soul. Its delicate balance of flavours makes it a staple on our tables and its versatility means you can pair it with almost anything.

And finally, Kokum Sherbet, the ultimate summer saviour. On those scorching afternoons when the heat feels unbearable, nothing beats a chilled glass of kokum sharbat. Made with kokum syrup or kokum juice, it’s a sweet, tangy and salty delight that cools you down instantly. For those watching their sugar intake,kokum juice without sugar offers the same refreshing tang without the added sweetness.

Kokum and Aazol: Pure, Authentic and Timeless

In today’s fast-paced world, finding authentic kokum products can be a challenge. That’s where Aazol steps in. Our Pure Kokum Extract  is a testament to tradition and quality. Unlike commercial products loaded with sugar, Aazol’s kokum extract contains no added sugar, making it suitable for everyone. Whether you’re preparing kokum juice, kokum agal juice or a tangy saar, Aazol’s kokum extract ensures you’re enjoying the pure, unadulterated taste of Konkan.

By choosing Aazol, you’re not just buying a product—you’re preserving a legacy. It’s a way of staying connected to the Konkan coast, no matter where life takes you.

Kokum: A Taste of Home

“Kokum is more than just a fruit; it’s the soul of Konkan cuisine. Every time I cook with kokum or sip on Sol Kadhi, I feel an instant connection to home. It reminds me of long, lazy afternoons spent listening to the sound of the waves, the aroma of fish curry simmering in the kitchen, and the joy of sharing meals with family.”

“This humble fruit holds generations of stories within its vibrant skin. It’s a taste of home, of childhood and of everything we hold dear about our culture. No matter where life takes us, kokum will always be the thread that ties us back to our roots.”

“So here’s to kokum—the jewel of Konkan and the heart of our memories. Without it, our lives, quite simply, would taste incomplete.”

Vishwas (Aazol’s Head of Finance)

Author,

Grishma Sharma.