Kokum from Konkan: A Simple Guide to Kokum Sharbat

Kokum, also known as ratamba in parts of the Konkan region, is a familiar ingredient in coastal western Indian food traditions. It is used in drinks and cooking, where its distinctive sour-fruity character adds flavour.

What is kokum?

Kokum comes from the fruit of the kokum tree. The fruit is processed in different ways for culinary use, including forms used in beverages and traditional recipes.

Kokum sharbat

Kokum sharbat is a simple way to enjoy the ingredient as a drink. A prepared syrup can be mixed with chilled water or soda according to taste and the product's serving instructions.

What to check on the label

Different kokum syrups can vary in ingredients and sweetness. Check the ingredient list, serving suggestion and storage instructions before use.

Our current Chintamani Kokum Syrup is a 600 ml sweetened syrup made with kokum collected in the Konkan region. A Kokan Development homemade kokum sharbat is planned as a future product, so the current product should be understood as the Chintamani offering.

Follow the journey from fruit to syrup

For a closer look at how kokum moves from fruit to a convenient syrup, read From Kokum Fruit to Kokum Syrup.