Pieces of dehydrated mangosteen fruit, known as kokum, are utilized in certain regions of Southern India in a way similar to tamarind. Its tangy, fruity, and subtly salty profile enhances and elevates the overall flavor profile of dishes. These intact sour, dried kokum pieces are incorporated during the cooking process and then taken out prior to serving. Kokum shares similar souring attributes with tamarind, particularly enhancing coconut-based curries or vegetable dishes like potatoes, okra, or lentils. Specifically favored in fish curries, a mere three or four skins are enough to season an average dish. It also finds its way into chutneys and pickles.