The ancient Ayurvedic palate covers six tastes: sweet, salty, pungent, bitter, astringent and sour. Each one needs is to be included at every meal, to avail of the goodness they have to offer. The sour taste, for example, is said to help digestion, cleanse the tissues and help in the absorption of minerals. Kokum, aka Garcinia indica is indigenous to the Western Ghats of India, and has been a part of the country’s history for centuries. Kokum dry organic recognition is still limited to the subcontinent of Southeast Asia. Kokum rind is a slender evergreen small tree with drooping branches. It is a dioecious tree growing up to 18 mtr high. The fruit is spherical, purple, having 5-8 seeds compressed in an acid pulp. Our dried kokum is sourced from Konkan belt (Goa). Traditionally Kokum is dried with salt or a preservative, however we have convinced our farmers to give us a pure kokum free of additives. These kokum rinds are sun dried and not subjected to any boiling or other processing/preserving methods. They are 100% pure and retain all their nutrients. Dry kokum peel tastes exceptionally sour, with no trace of sweetness. The lack of sugar gives kokam juice, a salty disposition, not unlike fresh cranberry. Since kokum agal also has an astringent quality, Ayurveda also uses it to treat dysentery. The famed kokum juice is renowned for its cooling and pitta balancing qualities. To combat hyperacidity, just add salt to kokum agal for solkadi. A decoction of kokum aagul, is prescribed for treating rheumatism, which results, as we know, from inflammation. In cases of gastro-intestinal disorders too this is advised. Ayurveda also prescribes kokam for the treatment of ear infections.