Kokum To Curd, 5 Natural Souring Agents
There are many natural foods that can be used as souring agents in cooking. These are produced naturally and have no preservatives, which makes them a healthier option to use.
The flavour of tomatoes is sour and sweet and is one ingredient that is frequently utilised in daily cooking across the globe. It pairs nicely with spices and adds a calming sour flavour.
A very strong souring agent that is used in curries like rasam and sambhar, among others. In addition, many enjoy samosas with tamarind chutney, which is both sweet and tangy.
Lemon is used as a souring agent for tangy flavour and refreshing aroma. They are typically not cooked under heat because they might become bitter, but are added to dishes once cooked.
Also known as Garcinia Indica, this tangy fruit is rich in fibres and antioxidants and is used as dried kokum powder which can be used in any recipe to add tangy flavour.
Also known as 'khatti dahi', sour card has a strong tangy flavour. In India, people use sour curd to make chaach, a healthy buttermilk drink and also kadhi, which is a yogurt-based curry.