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Garcinia indica

From Wikipedia, the free encyclopedia

Garcinia indica
Garcinia indica - fruits, seeds, pulp and rinds.jpg
Kokum fruits, seeds, pulp and rinds
Scientific classification edit
Kingdom: Plantae
Clade: Angiosperms
Clade: Eudicots
Clade: Rosids
Order: Malpighiales
Family: Clusiaceae
Genus: Garcinia
Species: G. indica
Binomial name
Garcinia indica

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.

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 indigenous to the Western Ghats region of India located along the western coast of the country. 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.

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.

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Transcription

Contents

Uses

Culinary uses

The dried skin of kokum fruits
The dried skin of kokum fruits

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

The outer cover of fruit is dried in the sun to get aamsul or kokam. It is also known as bhirand in Konkani, muragalu in Kannada, punarpuli in Tulu and kaatampi in Malayalam. It is used as a staple souring agent typically in Goan cuisine and some parts of Maharashtra and Karnataka.[1] Kokum yields a peculiar flavour and blackish-red colour. As a souring agent, it is used as an alternative to tamarind in curries and other dishes from south India.[2] 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 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 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.

Kokum squash or kokum concentrate is used in preparing a drink (sherbet) which is bright red in colour.

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

Industrial uses

The seed of Garcinia indica contains 23–26% oil, which remains solid at room temperature. It is used in the preparation of chocolate and sugar confectionery.[3]

Medical applications

The oily extract called kokam is used in ointments and suppositories.[2]

The rind of the fruit is a good source of hydroxycitric acid.[2]

Other uses

A kokum tree soon to be ready for harvest
A kokum tree soon to be ready for harvest

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

References

  1. ^ Ron Herbst; Sharon Tyler Herbst (2015). The Deluxe Food Lover's Companion, 2nd edition. Barron's Educational Series. ISBN 978-1-4380-7621-8.
  2. ^ a b c K. V. Peter (Editor); V.K. Raju (author); M. Reni (author) (17 August 2001). Handbook of Herbs and Spices. Elsevier. pp. 207–213. ISBN 978-1-85573-645-0.
  3. ^ Kanes K. Rajah (2002). Fats in Food Technology. CRC Press. p. 167. ISBN 978-0-8493-9784-4.

External links

This page was last edited on 27 November 2018, at 18:59
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