Kokum Agal is a concentrated liquid extract made from kokum fruit. Aazol's Pure Kokum Extract: Kokum Agal is sourced from Sindhudurg, Maharashtra and can be used in drinks like Sol Kadhi and Kokum Sherbet and cooking for its naturally tangy flavour.
Kokum is the fruit of Garcinia Indica, a tree native to India's western coastal belt. It is known for its naturally tangy taste and is widely used in drinks and cooking across the Konkan region.
No. Kokum and mangosteen are different fruits. Kokum is Garcinia Indica while mangosteen is Garcinia Mangostana, although both belong to the Garcinia genus.
Aazol's Pure Kokum Extract: Kokum Agal has a naturally tangy, tart taste with a mild fruity character. Its concentrated flavour adds a clean sour note to drinks and food.
Aazol's Pure Kokum Extract: Kokum Agal is made with pure kokum fruit extract and nothing else. Salt is used for extraction.
No. Aazol's Pure Kokum Extract: Kokum Agal contains no added sugar, preservatives or artificial colours, allowing the natural tangy character of kokum to remain the focus.
Aazol's Pure Kokum Extract: Kokum Agal is sourced from kokum-growing regions in Sindhudurg, Maharashtra.
Aazol's Pure Kokum Extract: Kokum Agal is a concentrated kokum extract with no added sugar, while kokum syrup is typically sweetened and prepared mainly as a drink base. Kokum Agal can be used in both beverages and cooking, with sweetness added separately when needed.
Aazol's Pure Kokum Extract: Kokum Agal is concentrated and is not a ready-to-drink beverage. Dilute it with water for kokum drinks or use a small quantity directly in sol kadhi and cooked dishes.
Yes. Aazol's Pure Kokum Extract: Kokum Agal can be used as a souring ingredient in curries, dals, stews and marinades in place of tamarind or lemon, depending on the recipe. Add it gradually and adjust to taste.
Aazol's Pure Kokum Extract: Kokum Agal can be used to make kokum sherbet, sol kadhi, kokum saar, amti, curries, salads, chutneys and marinades. Its concentrated tang also works well in refreshing coolers and other drinks.
For one tall glass, mix a few tablespoons of Aazol's Pure Kokum Extract: Kokum Agal with chilled water and sweetener to taste. Add cumin powder or black salt if you like, stir well and serve chilled.
Yes. Aazol's Pure Kokum Extract: Kokum Agal works well for Sol Kadhi. Mix it with coconut milk and season with ingredients such as garlic, green chilli and cumin. Adjust the kokum to get the ideal tang and pink colour of the drink.
For drinks, start with 2 tablespoons per glass and adjust to taste. For curries, dals or other cooked dishes, start with 1 tablespoon and add more gradually depending on the recipe and the level of tang you prefer.
Kokum is traditionally used in Maharashtrian and Konkani kitchens to add sourness to amti, curries and seafood dishes and to prepare drinks such as Sol Kadhi, Kokum Sherbet and Kokum Saar.
Kokum is valued for its naturally occurring antioxidant compounds and its traditional use in refreshing summer drinks and after-meal preparations. Aazol's Pure Kokum Extract: Kokum Agal offers these qualities in a convenient concentrated form while adding kokum's distinctive tangy flavour.
Refrigerate Aazol's Pure Kokum Extract: Kokum Agal after opening and keep the bottle tightly closed to help maintain its quality.
Aazol's Pure Kokum Extract: Kokum Agal is available in 500ml, 1L and 3L options. The current 500ml option is supplied as two 250ml bottles and the 3L option as three 1L bottles.
