Ajay Kumar at 05:24, 29 August 2023

2023-08-29T05:24:35Z

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{{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 status 19 November 2021">{{cite iucn |author=Ved, D. |author2=Saha, D. |author3=Ravikumar, K. |author4=Haridasan, K. |date=2015 |title=''Garcinia indica'' |volume=2015 |page=e.T50126592A50131340 |doi=10.2305/IUCN.UK.2015-2.RLTS.T50126592A50131340.en |access-date=19 November 2021}}</ref>
| genus = Garcinia
| species = indica
| authority = [[Jacques Denys Choisy|Choisy]]
}}

'''''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==
[[File:Kokum Plant.jpg|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 |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 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.<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 forest]]s, 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===
[[Image:Kokumfruitsdried.jpg|thumb|The dried skin of kokum fruits]]

The outer cover of fruit is dried in the sun to get {{transl|kok|aamsul}} or {{transl|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 [[Maharashtrian cuisine|Maharashtra]], [[Assam]], [[Karnataka]], [[Goan cuisine|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).

[[Image:Garcinia indica syrup making from rinds.jpg|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 (drink)|squash]] that is diluted with water and bottled for sale as a beverage called Kokum Sarbat.

The extract of the fruit is called {{transl|kok|aagul}} in [[Konkani language|Konkani]] and [[Marathi language|Marathi]]. It is added during the preparation of {{transl|kok|[[solkadhi]]}}, which may also include [[coconut milk]], coriander and garlic.

===Industrial uses===
The seed of ''Garcinia indica'' contains 23–26% [[kokum oil|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>

==References==
{{Reflist}}

==External links==

*[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}}

[[Category:Garcinia|indica]]
[[Category:Spices]]
[[Category:Sour fruits]]
[[Category:Medicinal plants of Africa]]
[[Category:Medicinal plants of Asia]]
[[Category:Tropical fruit]]
[[Category:Flora of India (region)]]
[[Category:Indian spices]]
[[Category:Maharashtrian cuisine]]

Garcinia indica - Revision history

Ajay Kumar at 05:24, 29 August 2023