Kokum (Garcinia indica) is a plant which is used both as a spice and as a medicine. dried kokum fruit is often used in various traditional preparations in the cuisines of this region mostly as a souring agent. The sun-dried version of kokum is called as aamsoal, It yields a peculiar flavour and deep-red color. As a souring agent, it is used as an alternative to tamarind in curries and other dishes in south India.
Handpicked Dried kokum rinds are grinded in such a way to keep the aroma and the natural taste of the kokum.