Kokam is endemic to the tropical evergreen forest of the Western Ghats and the Malabar coast. It is a slender tree with drooping branches and edible seeds. A member of the mangosteen family, the fruit ripens from green to orange-yellow, and when dried for use in cooking it assumes a near black colour. It has a sour taste with an underlying astringency.

Kokam is the most important ingredient for Kerala fish curry in place of tamarind.

Kokam fruit

dry kokam