Product Details
Product Details
The outer cover of fruit is dried in the sun to get amsul or kokam. It is used as a souring agent typically in Maharashtrian cuisine, Goan cuisine, and in some parts of Karnataka. Kokum 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 from south India. It is also used in cuisine from Gujarat, where it is frequently used to add flavor and tartness to dal (lentil soup) for flavor balance. It is extensively used in Assamese cuisine in many dishes like masor tenga (sour fish curry) and tenga dali (sour dal).
Shipping & Returns
Shipping & Returns
Shipping: We process orders quickly, usually within 1-2 business days. Free standard shipping is available on orders over $79.99 with the promo code FREE79. Delivery typically takes 3-7 business days within the U.S., and you’ll get a tracking number once your order ships. Shipping fees apply to smaller orders or expedited options.
Refund & Return: Returns are accepted within 30 days for unopened, unused items. To start a return, contact our support team with your order details. Returned products must be in original condition to qualify for a refund. Some items, like opened or perishable goods, are not eligible. Refunds are processed after we receive and inspect the return.
