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Known as Grandma’s cure to acidity, Kokam is scientifically called Garcinia indica from a fruit bearing tree. The fruits are fleshy and purple, with a plethora of culinary uses in the various Indian provinces. The outer cover of fruit is dried in the sun to get Aamsul or Kokam, which has peculiar flavour and blackish-red colour Pasand Kokam Syrup is made from the natural extracts of this kokam. Kokam Syrup sherbet is bright red, resembling red wine in colour. Its typical toasty flavour is a class apart. Its sweet-salty taste is a distinctive delight to quench the thirst and cravings of children as well as elders during summers.