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These deep purple almost black pods are used in Indian cooking to infuse a tart and fruity flavor to dishes. When cooked in dishes they impart a mild lavender color to foods. Though they have a sourish smell they have more of a fruity taste. They are commonly added to fish and seafood curries and also to dal dishes.
Ingredients: Black Kokum (wet)
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![Haldiram's Punjabi Tadka - 200 Gm (7.05 Oz) [FS]](/images/itemImgMed/4740/4740_2350894.jpg "Haldiram's Punjabi Tadka - 200 Gm (7.05 Oz) [FS]")
