Tamarind is a sweet and sour fruit that grows in pods. They contain large seeds covered in a dark, sticky pulp. The pulp of the fruit is eaten raw and has a similar texture to dates and figs. This pulp is rich in tartaric acid, giving it a combination of a sweet and sour taste. Tamarind is also known as tamarind and indian date; tamarind is rich in tartaric acid and gives a tart, soft or sour flavour to dishes and beverages. Tartaric acid is an antioxidant due to which tamarind flavour is sour.

The dried kokum is used in many dishes as an alternative to tamarind because it has sour taste and mildly sweet aroma. Kokam is low in calories and fats, it is rich in fibre and provides around 2 grams of fibre per 100 grams. It also contains vitamin a, vitamin b3, vitamin c, folic acid, calcium, iron, potassium, magnesium, manganese and zinc. Acetic acid and hydroxycitric acid are also present in kokom.