The fruit has an agreeable flavour and a sweetish acid taste. It is used in Konkan chiefly in the kokam which is prepared by drying the outer rind, soaking it repeatedly in the juice of the pulp and sundrying. kokam contains 10 per cent acid, most of which is malic acid. It is used as a souring agent for curries.
Kokam is also used for preparing syrups or ready to use drinks by adding sugar. These drinks are very popular and reported to have a cooling effect on body.