Description
Kokam Phool is a popular ingredient used in Indian cuisine. The dried rind of the fruit is typically used as a souring agent in many dishes, imparting a tangy and slightly sweet flavor. It is a key ingredient in many traditional dishes, such as sol kadhi, a refreshing drink made with kokam, coconut milk, and spices. Besides its culinary uses, Kokam Phool is also used to make sherbets and syrups. Its unique flavor profile makes it a favorite among cooks and food enthusiasts alike, and it is considered an essential ingredient in many Indian kitchens.
