Kokum

''Garcinia indica'', a plant in the mangosteen family (Clusiaceae), commonly known as ''kokum'', is a fruit-bearing tree that has culinary, pharmaceutical, and industrial uses. It primarily grows in the Western Ghats, especially the Goa and Konkan region.

Taxonomy

The genus '' Garcinia'', belonging to the family Clusiaceae, includes about 200 species found in the Old World tropics, mostly in Asia and Africa. ''Garcinia indica'' is an evergreen, monoecious tree, which can grow up to 18 meters high, on maturity attaining a pyramid shape.

The fruit, an orange-sized purple berry with fleshy endocarp, 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.

Distribution

''Garcinia indica'' is indigenous to the tropical forest regions of India. Of the 35 species found in India, 17 are endemic. Of these, seven are endemic to the Western Ghats, six in the Andaman and Nicobar Islands and four in the northeastern region of India. The kokum variety from the Ratnagiri and Sindhudurg districts from the coastal Konkan region of the state of Maharashtra in India has received the GI (Geographical Indication) tag.

''Garcinia indica'' is found in forest lands, riversides and wastelands. These plants prefer evergreen 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 of pesticides or fertilizers.

Uses

Culinary uses

The outer cover of fruit is dried in the sun to get or . It is used as a souring agent typically in Maharashtra, Assam, Karnataka, Goa, Gujarat. Kokum yields a peculiar flavour and deep-red colour. As a souring agent, it is used as an alternative to tamarind in curries and other dishes from south India. It is also used in cuisine from Gujarat, where it is frequently used to add flavor and tartness to dal (lentil soup) for flavor balance. It is extensively used in Assamese cuisine in many dishes like ''masor tenga'' (sour fish curry) and ''tenga dali'' (sour dal).

The fresh fruit is preserved with sugar to make bright-red squash that is diluted with water and bottled for sale as a beverage called Kokum Sarbat.

The extract of the fruit is called in Konkani and Marathi. It is added during the preparation of , which may also include coconut milk, coriander and garlic.

Industrial uses

The seed of ''Garcinia indica'' contains 23–26% Kokum butter, which remains solid at room temperature. It is used in the preparation of chocolate and sugar confectionery.

Medicinal and cosmetics applications

The oily extract called Kukum butter is used in ointments and suppositories. It has application in skin and hair products, acne products and skin tonics.

The rind of the fruit is a good source of hydroxycitric acid which has been claimed to modify lipid metabolism.

Other uses

The tree is ornamental, with a dense canopy of green leaves and red-tinged, tender, young leaves.

Gallery

File:ಮುರುಗಲ ಹಣ್ಣು.jpg, Ripe Kokum fruit
File:Kokam Fruit Recipe with Sugar Garcinia indica fruit.jpg, Fresh Kokum fruit filled with sugar in glass jar and kept under the sun to make kokum syrup for refreshments.
File:Garcinia indica fruit.jpg, Kokum fruits being prepared to make syrup
File:Garcinia indica red drink prepared from dried rinds.jpg, Kokum drink prepared from dried rinds
File:Agsol (23977801001).jpg, Goan fish curry Agsol with dried kokum rinds for flavoring
File:Solkadhi.jpg, Solkadhi made from coconut milk and kokum

References

External links

Plant database

{{Taxonbar, from=Q2095514

indica
Spices
Sour fruits
Medicinal plants of Africa
Medicinal plants of Asia
Tropical fruit
Flora of India (region)
Indian spices
Maharashtrian cuisine