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Kokum petals can be very strong
Mahishaksh Oriya Guggulu Punjabi Guggal Tamil Mahisaksi
They are used whole in several curries and also fried with other whole spices like peppercorns
the fruit turns a brownish black and opens up exposing the black seeds which are discarded- only the husk being used
Jiwantika Kannada Amrutha balli Malayalam Amruthu
Asafoetida Grams:50 Kokum petals can be veryThis spice is used as a digestive aid in food, and as a condiment in pickles. Asafoetida typically works as a flavour enhancer and is a standard component of Indian cuisine, particularly in dal curries as well as in numerous vegetable dishes. It is widely used in South Indian cuisine, which is mainly vegetarian, to harmonise sweet, sour, salty and spicy components in food. This spice is generally added to the dish as a seasoning. Glossary Botanical
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