Nirav Black Kokum (wet)

These deep purple, almost black pods are used in Indian cooking to infuse a tart and fruity flavor to dishes. When cooked in dishes, they impart a mild lavender color to foods. Though they have a sourish smell, they have more of a fruity taste. They are commonly added to fish and seafood curries, and also to dal dishes.

Ingredients: Black Kokum (wet)