TSF Kokum 100Gm
- Product SKU: SPI1370
- Category:Herb, Spices & Instant Mixes,Herbs & Spices,Tsf Spices
TSF Kokum Powder is a spice that is commonly used in Indian cuisine to make curries and marinades. This spicy, tangy and earthy spice is used in many dishes such as Lamb Chops with Kokum, Mustard Greens with Kokum, Masala Fish and Coconut Curry with Kokum to name just a few. Kokum Powder is often combined with salt and chili powder, ginger and garlic to produce hot Indian sauces and chutneys, which are then served as accompaniments for a variety of different dishes. The exotic flavor of kokum can be combined with coriander leaves, garlic paste, ground chili pepper, salt and turmeric powder to create an excellent hot sauce for seafood dishes or deep fried snacks like pakoras or samosas. Kokum is also commonly used as a substitute for tamarind pulp in many recipes as well as a way to give the dish an acidity without the sour taste that tamarind often imparts on food.
A gourmet spice that is commonly used in Indian cuisine, Kokum Powder is used to add a slightly sour flavor to dishes such as curries, chutneys and dal dishes. It is also the principal ingredient in Maharashtrian style pav bhaji, a tomato and tamarind based dish often eaten with pav (bread rolls). The fruit of the Kokum tree, grown mainly on the Konkan coast of Maharashtra, India, has been traditionally used as a souring agent and is found in many recipes of the coastal region of India. Kokum Powder can be used in both savory dishes and desserts to give them an acidic or tart taste like a lemon would provide for Western dishes.
TSF Kokum Powder is a spice that is commonly used in Indian cuisine to make curries and marinades. This spicy, tangy and earthy spice is used in many dishes such as Lamb Chops with Kokum, Mustard Greens with Kokum, Masala Fish and Coconut Curry with Kokum to name just a few. Kokum Powder is often combined with salt and chili powder, ginger and garlic to produce hot Indian sauces and chutneys, which are then served as accompaniments for a variety of different dishes. The exotic flavor of kokum can be combined with coriander leaves, garlic paste, ground chili pepper, salt and turmeric powder to create an excellent hot sauce for seafood dishes or deep fried snacks like pakoras or samosas. Kokum is also commonly used as a substitute for tamarind pulp in many recipes as well as a way to give the dish an acidity without the sour taste that tamarind often imparts on food.
A gourmet spice that is commonly used in Indian cuisine, Kokum Powder is used to add a slightly sour flavor to dishes such as curries, chutneys and dal dishes. It is also the principal ingredient in Maharashtrian style pav bhaji, a tomato and tamarind based dish often eaten with pav (bread rolls). The fruit of the Kokum tree, grown mainly on the Konkan coast of Maharashtra, India, has been traditionally used as a souring agent and is found in many recipes of the coastal region of India. Kokum Powder can be used in both savory dishes and desserts to give them an acidic or tart taste like a lemon would provide for Western dishes.
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