The outer cover of the Mangosteen fruit is dried in the sun to get aamsul or kokam. It is used as a slightly sour spice in recipes from Maharashtra. Kokum yields a peculiar flavour and blackish red colour. It is a preferred substitute for tamarind in curries and other dishes from the Konkan region. It is also used in cuisine from Gujarat, and parts of South India where it is frequently used to add flavour and tartness to dal (lentil soup) for flavour balance.
Kokum squash or kokum concentrate is used in preparing a drink (sherbet) which is bright red in colour. Kokum sherbet improves digestion and cools the body during summers.
The extract/ concentrate of this fruit is called aagal in Konkani and Marathi. It is added during the preparation of solkadhi, along with coconut milk.