| Garcinia indica | |
|---|---|
 | |
| Kokum fruits, seeds, pulp and rinds | |
Scientific classification | |
| Kingdom: | Plantae |
| Clade: | Tracheophytes |
| Clade: | Angiosperms |
| Clade: | Eudicots |
| Clade: | Rosids |
| Order: | Malpighiales |
| Family: | Clusiaceae |
| Genus: | Garcinia |
| Species: | G. indica |
| Binomial name | |
| Garcinia indica | |
Garcinia indica, a plant in themangosteen family (Clusiaceae), commonly known askokum, is a fruit-bearing tree that has culinary, pharmaceutical, and industrial uses. It grows primarily in India'sWestern Ghats: in the states ofMaharashtra,Goa,Karnataka andKerala. It is considered as an endemic species to the Western Ghats and forests inIndia.[2]
Garcinia indica is a medium-sized evergreen tree. It grows to a height of about 18 m. The tree has drooping branches.
The fruits ripen in summer. They are berries. The trees bears a lot of fruits in favourable conditions. The fruits are spherical with a diameter of about 5 cm, with indentations on the top, on the stalk and on the bottom. The fruit has 5 to 8 seeds surrounded by sweet and sour pulp. It contains some fibers. The fruits are initially green but turn red as they ripen.
The genusGarcinia, belonging to the family Clusiaceae, includes about 200 species found in the Old World tropics, mostly in Asia and Africa.Garcinia indica is anevergreen, monoecioustree,[3] which can grow up to 18 meters high, on maturity attaining a pyramid shape.
The fruit, an orange-sized purple berry with fleshyendocarp,[4][5] contains five to eight seeds, which account for 20–23% of the fruit's weight. The kernels account for 61 percent of the weight of the seed and about 44% of its oil. The seeds are compressed and embedded in an acidic pulp.
Garcinia indica is indigenous to the tropical forest regions ofIndia. Of the 35 species found in India, 17 areendemic. Of these, seven are endemic to theWestern Ghats, six in theAndaman and Nicobar Islands and four in the northeastern region of India. TheSindhudurg and Ratnagiri Kokum variety from theRatnagiri andSindhudurg districts from the coastalKonkan region of the state ofMaharashtra in India has received the GI (Geographical Indication) tag.[6]
Garcinia indica is found in forest lands, riversides and wastelands. These plants preferevergreen forests, but sometimes they also thrive in areas with relatively low rainfall. It is also cultivated on a small scale. It does not require irrigation, spraying with pesticides or fertilizers.
The outer cover of fruit is dried in the sun to getaamsul orkokam.[7] It is used as a souring agent typically inMaharashtra,Assam,Karnataka,Goa,Gujarat. Kokum yields a distinctive flavour and deep-red colour. As a souring agent, it is used as an alternative totamarind in curries and other dishes from south India.[5] It is also used in cuisine fromGujarat, where it is frequently used to add flavor and tartness todal (lentil soup) for flavor balance. It is extensively used in Assamese cuisine in many dishes likemasor tenga (sour fish curry) andtenga dali (sour dal).
The fresh fruit is preserved with sugar to make bright-redsquash that is diluted with water and bottled for sale as a beverage called Kokum Sarbat.
The extract of the fruit is calledaagul inKonkani andMarathi. It is added during the preparation ofsolkadhi, which may also includecoconut milk, coriander and garlic.
The seed ofGarcinia indica contains 23–26%Kokum butter, which remains solid at room temperature. It is used in the preparation of chocolate and sugar confectionery.[8]
The oily extract called Kukum butter is used in ointments and suppositories.[5] It has application in skin and hair products, acne products and skin tonics.[9]
The rind of the fruit is a good source ofhydroxycitric acid which has been claimed to modify lipid metabolism.[5]
The tree is ornamental, with a dense canopy of green leaves and red-tinged, tender, young leaves.
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