Kokum, Aagal, and Sherbet – What’s the Difference?

Kokum, Aagal, and Sherbet – What’s the Difference?

If you’ve ever been confused between kokum, kokum aagal, and kokum sherbet, you’re not alone. These names often pop up on labels and in recipes, but what exactly are they? And how are they different?

At Mother O Malvan, we love sharing traditional flavours—but also the stories, care, and real knowledge behind them. So let’s take a moment to demystify kokum and its many forms.

 

🌿 What is Kokum?

Kokum (Garcinia indica) is a small, deep red fruit native to India’s west coast—especially in the Konkan region of Maharashtra, Goa, Karnataka, parts of Kerala, and Gujarat.

Despite its incredible health benefits and versatility, kokum isn’t farmed on a large scale like mangoes or cashews. It’s usually found growing in home gardens, on the edges of farms, or as part of mixed plantations.

 

🍒 One Fruit, Many Uses

The kokum fruit might look simple, but every part of it is used:

1. Outer Skin (Peel) – This bright red skin is removed and sun-dried. When people refer to “kokum” in cooking, this dried skin is what they usually mean. It adds a natural sourness and rich colour.
   
   

2. Juicy Pulp – Inside the peel is a soft, jelly-like pulp. This is full of natural juices and flavour.
   
   

3. Seed – At the centre of the fruit, the seed is used to make kokum butter—and even oil for industrial use.
   
   

🧂 What is Kokum Aagal?

When the juicy pulp is mixed with salt and left to naturally drip, it releases a thick, tangy liquid known as kokum aagal. It has a bold, sour taste and a deep pink colour—completely natural.

Mother O Malvan Tip: Use kokum aagal as a base for summer drinks or to add a tangy twist to dals, curries or soups. It’s not just tasty—it also aids digestion.

 

🍹 What is Kokum Sherbet?

Kokum sherbet is a sweet and tangy drink concentrate. It’s made by combining kokum peels with sugar (and sometimes a few traditional spices). The result? A refreshing syrup you can dilute with cold water on hot days.

At Mother O Malvan, our kokum sherbet is made in small batches, using only natural ingredients—just like it’s done in coastal kitchens across generations.

 

🧴 What About Kokum Butter & Oil?

The seed inside the kokum fruit is pressed to make kokum butter—a natural, plant-based butter with amazing moisturising and healing properties. It's widely used in skincare and also safe to eat.

After the butter is extracted, the leftover seed is processed to create kokum oil, which is often used as a natural machine lubricant.

 

🔁 Quick Summary: What’s What?

 

Kokum isn’t just a fruit—it’s a story, a tradition, and a natural powerhouse. Whether you're reaching for the dried skins, a bottle of sherbet, or our signature kokum aagal, you’re tapping into a rich part of coastal India’s heritage.

At Mother O Malvan, we’re proud to bring you authentic kokum products made with care, tradition, and no shortcuts.

 

Ref : Western Ghats Kokum Foundation’s Resource Book on KOKUM

Sayli Walke