{{Short description|Species of tree}} {{Speciesbox | image = Garcinia indica - fruits, seeds, pulp and rinds.jpg | image_caption = Kokum fruits, seeds, pulp and rinds | status = VU | status_system = IUCN3.1 | status_ref = <ref name=iucn>{{cite iucn |author=Ved, D. |author2=Saha, D. |author3=Ravikumar, K. |author4=Haridasan, K. |date=2015 |title=''Garcinia indica'' |volume=2015 |article-number=e.T50126592A50131340 |doi=10.2305/IUCN.UK.2015-2.RLTS.T50126592A50131340.en |access-date=21 April 2026}}</ref> | genus = Garcinia | species = indica | authority = (Thouars) Choisy | synonyms = *''Brindonia celebica'' {{small|Thouars}} *''Brindonia indica'' {{small|Thouars (1806)}} (basionym) *''Brindonia oxycarpa'' {{small|Thouars}} *''Garcinia celebica'' {{small|(Thouars) Desr., nom. illeg. homonym. post.}} *''Garcinia purpurea'' {{small|Roxb.}} *''Oxycarpus indica'' {{small|(Thouars) Poir.}} *''Stalagmitis indica'' {{small|(Thouars) G.Don}} *''Stalagmitis purpurea'' {{small|G.Don}} *''Xanthochymus purpureus'' {{small|Lodd. ex G.Don}} |synonyms_ref = <ref name = powo>{{cite web |title=''Garcinia indica'' (Thouars) Choisy |url=https://powo.science.kew.org/taxon/urn:lsid:ipni.org:names:428006-1 |website=Plants of the World Online |publisher=Royal Botanic Gardens, Kew |access-date=21 April 2026}}</ref> }}
'''''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 grows primarily in India's Western Ghats: in the states of Maharashtra, Goa, Karnataka and Kerala. It is considered as an endemic species to the Western Ghats and forests in India.<ref>Shameer, P. S., Rameshkumar, K. B., & Mohanan, N. (2016). Diversity of Garcinia species in the Western Ghats. Diversity of Garcinia species in the Western Ghats: Phytochemical Perspective. Jawaharlal Nehru Tropical Botanic Garden and Research Institute Palode, Akshara Offset Press Thiruvananthapuram, India|[https://www.researchgate.net/profile/Rameshkumar-K-B/publication/320799025_Diversity_of_Garcinia_species_in_the_Western_Ghats_Phytochemical_Perspective/links/59fac557aca272026f6fd227/Diversity-of-Garcinia-species-in-the-Western-Ghats-Phytochemical-Perspective.pdf#page=13]| page =4.</ref> It grows in coastal and foothill moist forests up to 1,000 metres elevation with more than 2,500 mm of average annual rainfall. It favors lateritic alluvial soils with a depth of one or more metres and pH of 6.7.<ref name = iucn/>
The species was first described as ''Brindonia indica'' by Louis Marie Aubert du Petit Thouars in 1806. In 1823 Jacques Denys Choisy placed the species in genus ''Garcinia'' as ''G. indica''.<ref name = powo/>
==Plant description== ''Garcinia indica'' is a medium-sized evergreen tree. It grows to a height of about 18 m. The tree has drooping branches.
The berries ripen in the summer. They are spherical with a diameter of about 5 cm. They have indentations on the top, on the stalk, and on the bottom. Each berry has 5 to 8 seeds surrounded by a sweet and sour pulp that contains some fibers. They are initially green, but turn red as they ripen.
==Taxonomy== right|thumb|A kokum tree soon to be ready for harvest 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,<ref>{{cite web |title=An article in the Resonance Magazine | url=https://www.ias.ac.in/article/fulltext/reso/001/01/0086-0089}}</ref> which can grow up to 18 meters high, on maturity attaining a pyramid shape.
The fruit, an orange-sized purple berry with fleshy endocarp,<ref>{{cite journal|author1=Asinelli, M.E.C. |author2=de Souza, M.C. |author3=Mourao, K.S.M. |year=2011|title=Fruit ontogeny of ''Garcinia gardneriana'' (Planch. & Triana) Zappi (Clusiaceae)|journal=Acta Botanica Brasilica|volume=25|issue=43–52|pages=43–52 |doi=10.1590/S0102-33062011000100007 |bibcode=2011AcBBr..25...43A |doi-access=free}}</ref><ref name="Peter2001">{{cite book|author1=K. V. Peter (Editor)|author2=V.K. Raju (author)|author3=M. Reni (author)|title=Handbook of Herbs and Spices|url=https://books.google.com/books?id=cK-jAgAAQBAJ&pg=PA207|date=17 August 2001|publisher=Elsevier|isbn=978-1-85573-645-0|pages=207–213}}</ref> 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 ''Garcinia'' 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 Sindhudurg and Ratnagiri 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.<ref>{{Cite web|title=Details {{!}} Geographical Indications {{!}} Intellectual Property India|url=http://ipindiaservices.gov.in/GIRPublic/Application/Details/474|access-date=2021-01-10|website=ipindiaservices.gov.in}}</ref>
''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 with pesticides or fertilizers.
==Uses==
===Culinary uses=== thumb|The dried skin of kokum fruits
The outer cover of fruit is dried in the sun to get {{Transliteration|kok|aamsul}} or {{Transliteration|kok|kokam||}}.<ref name="Kokum">{{cite book|author1=Ron Herbst|author2=Sharon Tyler Herbst|title=The Deluxe Food Lover's Companion, 2nd edition|url=https://books.google.com/books?id=e8BoCwAAQBAJ&pg=PT8|year=2015|publisher=Barron's Educational Series|isbn=978-1-4380-7621-8}}</ref> It is used as a souring agent typically in Maharashtra, Assam, Karnataka, Goa, Gujarat. Kokum yields a distinctive 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.<ref name="Peter2001"/> 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).
thumb|The vessel on the left contains syrup which is obtained from the vessel containing kokum rinds, on the right. The syrup is used to make kokum sherbet. 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 {{Transliteration|kok|aagul}} in Konkani and Marathi. It is added during the preparation of {{Transliteration|kok|solkadhi}}, 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.<ref name="Rajah2002">{{cite book|author=Kanes K. Rajah|title=Fats in Food Technology|url=https://books.google.com/books?id=onKk6rYsXrYC&pg=PA159|year=2002|publisher=CRC Press|isbn=978-0-8493-9784-4|page=167}}</ref>
===Medicinal and cosmetics applications=== The oily extract called Kukum butter is used in ointments and suppositories.<ref name="Peter2001"/> It has application in skin and hair products, acne products and skin tonics.<ref>{{cite journal|first1=Mohammad|last1=Atha|first2=Syed Mahmood|last2=Nasir|title=Taxonomic perspective of plant species yielding vegetable oils used in cosmetics and skin care products|journal=African Journal of Biotechnology|volume=4|issue=1|pages=36–44|date=January 2005|issn=1684-5315}}</ref>
The rind of the fruit is a good source of hydroxycitric acid which has been claimed to modify lipid metabolism.<ref name="Peter2001"/>
===Other uses=== The tree is ornamental, with a dense canopy of green leaves and red-tinged, tender, young leaves.
==Gallery== <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 </gallery>
==See also== * Sindhudurg and Ratnagiri Kokum
==References== {{Reflist}}
==External links== {{Commons}} *[https://web.archive.org/web/20071009012957/http://www.floracafe.com/Resultinfo.asp?resultvalue=Garcinia%20indica%20Choisy&resultid=1070 Plant database]
{{Herbs & spices}} {{Taxonbar|from=Q2095514}}
indica Category:Endemic flora of the Western Ghats Category:Vulnerable flora of Asia Category:Spices Category:Sour fruits Category:Medicinal plants of Africa Category:Medicinal plants of Asia Category:Tropical fruit Category:Indian spices Category:Maharashtrian cuisine Category:Plants described in 1806 Category:Taxa named by Louis-Marie Aubert du Petit-Thouars