Kokam

A fruit native to the western coast of India, kokam (Garcinia indica) has a luscious relative, the mangosteen. Kokam> lends a subtle acidity to stews and curries. Parsis slip several sections of purple-black kokam rinds into curries as an alternative to tamarind. Buy it at Indian groceries, looking for kokam that feels leathery-soft. The hard variety is not bad, but it has a less-delicate taste. Kokam needs no preparation except a quick rinse.