Kokum, a small cherry-like summer fruit, is red in color and deepens to purple when ripe. It is widely found in the Western Ghat region of India. This is one of the main reasons why they are mostly used in the cuisines of Gujarat, Maharashtra, and coastal states of Southern India. The fruit is sour with a faintly sweet aroma and is used as a spice. When added to food it imparts a purple-ish color. Some cuisines also use it as a preferred substitute for tamarind in curries and other dishes. Apart from being used for cooking and as medicine, they are widely used to make plush Kokum sherbet as well.  

Moreover, Kokum has numerous health benefits as it is rich in antioxidants, essential nutrients, vitamins, and minerals required by the body. Kokum oil and butter are also extracted from its seeds and frequently used in making chocolates and sweets. It…

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