Tag: Garcinia

Native to the Western Ghats of India, the tropical fruit garcinia is not a single plant but a genus with several species, each boasting its own set of regional names. The specific Indian name for garcinia depends on the species and the local language, with two of the most popular varieties being the Malabar tamarind (*Garcinia cambogia*) and Kokum (*Garcinia indica*).

Garcinia is a genus of trees, and a common point of confusion is believing 'Garcinia' and 'kokum' are entirely different things, when in fact, kokum is a specific species known as *Garcinia indica*. The primary distinctions most people are looking for are actually between *Garcinia indica* (kokum) and *Garcinia cambogia*, which is often the subject of health supplements.

Despite belonging to the same botanical family, Garcinia indica (kokum) and Garcinia cambogia/gummi-gutta (kudampuli) are distinct fruits with different origins, flavors, and culinary applications. This article clarifies the differences between these two beloved Indian souring agents.

The Garcinia genus includes over 400 species of evergreen trees and shrubs, most famously the purple mangosteen and Garcinia cambogia. A single fruit from this genus can hold a wealth of phytochemicals with varying applications, from flavoring agents in Southeast Asian cuisine to ingredients in Western dietary supplements. This diverse family of tropical fruit-bearing plants is known worldwide for its unique flavors and potential health benefits.

The fruit of the Garcinia tree is known for its distinct sour flavor and is used extensively in traditional cooking as a souring agent. This strong, tart taste is a direct result of its high acidity, specifically from a compound called hydroxycitric acid (HCA).