Kokum (Garcinia indica) is a tropical fruit native to the Western Ghats of India, particularly in the coastal regions of Maharashtra, Goa, Karnataka, and Kerala. It is a small, round, purple to dark red fruit, typically dried and used as a spice or souring agent in regional Indian cuisine.

Once dried, the outer rind of the kokum fruit becomes deep blackish-red with a fruity, tangy aroma and slightly sweet-sour taste. It is widely valued in cooking for its acidic flavor, especially as an alternative to tamarind, and is also popular for making kokum sherbet, a cooling summer drink.

In addition to culinary uses, kokum is rich in antioxidants and has notable medicinal and cosmetic properties. The fruit is also the source of kokum butter, extracted from its seeds, used in skincare products.