What Is Kokum Butter?
Kokum butter is a term used to refer to any plant-based milk product derived from goats’ or sheep’s milk. There are many types of kokum butters, including goat cheese, sour cream, yogurt and even ice cream. These products may contain other ingredients such as gelatin, sugar and sometimes even nuts. Some varieties of kokum butter are made with no animal parts at all. They include soy, almond and coconut milk.
The name “kokum” comes from the ancient Sumerian word for “milk.” The term was first coined in 1891 by a German chemist named Friedrich Wüstauf (1856–1922). His work described a new type of dairy product called “koeln,” which is now commonly translated as “cow’s milk.” However, it actually referred to a variety of milks produced from cows, goats and sheep.
In the United States, there have been several attempts to commercialize kokum butter since its invention. Most recently in 2009 when the company Kool-Aid Man Foods began selling a line of vegan ice creams under the brand name “Vegan Creme Pies.” This brand proves persistent attempts to popularize kokum butter in the US.
The term “butter” refers to a type of fat that is solid at room temperature. The most common types of butter are made from cow’s milk, though others can be made from sheep’s and goat’s milk as well. All varieties of butter are high in fat and calories. A single tablespoon of most types contains 7 grams of fat and 50 calories.
Wholesale Kokum Butter
Kokum butter, also known as Almond Butter and Palmyra Butter, is made from the fatty seed of the fruit of the Kokum tree, also known as the African almond. This tree is native to the Western coast of India and Sri Lanka. The seeds are grown in tropical countries and are used in cooking. Unlike most nuts, the seeds must be cooked and ground into a butter before they are edible.
The advantages of kokum butter are numerous. It has the highest amount of fat (78 percent) out of all known nut butters. It is also very soft, with a consistency between that of peanut butter and coconut butter. It is easy to spread and melts quickly when in contact with heat.
It does not need to be refrigerated, and can be stored at room temperature for years without spoiling.
In addition to its use as a spread, kokum butter is also used in cooking and has a distinctive taste. It was frequently prescribed to children in the 19th century to help with growth problems. It also is a common ingredient in ayurvedic medicine.
Wholesale Price
Kokum butter can be bought at most Indian or Pakistani grocery stores. A 2.2 pound tub of kokum butter will cost around $12. You can order kokum butter from an online distributor for $5.99 for a 1 pound package.
A 10 pound package will cost slightly less per pound.
Kokum butter has many potential benefits as a skin care item. It is used in the preparation of ayurvedic medicine and as a cooking ingredient in Indian cooking.
Sources & references used in this article:
The fatty acids and glycerides of solid seed fate. 10. Seed fats of Garcinia morella and Garcinia indica. by TP Hilditch, KS Murti – Journal of the Society of Chemical Industry, 1941 – cabdirect.org
Kokum (Garcinia indica) butter yield from selections and their storage stability after treatment. by P Shankargouda, KN Kattimani – Journal of Food Science and …, 2009 – cabdirect.org
Ideal Confectionary Oi IwitIi wtp e Uses by U Parthasarathy, OP Nandakishore, VA Parthasarathy – researchgate.net
Sensory evaluation of kokum drinks by fuzzy logic and a simple method by CK Sahu, RK Kadeppagari – International Journal of Food …, 2017 – Taylor & Francis
Influence of drying temperature on preparation of kokum rind powder. by AA Sawant, NJ Thakor, SP Sonawane… – International Journal of …, 2008 – cabdirect.org
Shea butter: the nourishing properties of Africa’s best-kept natural beauty secret by WG Goreja – 2004 – books.google.com
Medium chain and behenic acid incorporated structured lipids from sal, mango and kokum fats by lipase acidolysis by B Bebarta, M Jhansi, P Kotasthane, YR Sunkireddy – Food chemistry, 2013 – Elsevier
Formulation and sensory evaluation of value added products developed with underutilized Garcinia indica fruit by M Sowmya, A Kuna, MR Sahoo, P Devi… – Journal of …, 2019 – phytojournal.com
