Garcinia Indica: The Scientific Name for Kokum
Beyond its well-known name, the most precise and universally recognized term for kokum is its scientific name, Garcinia indica. This botanical name identifies the species within the large Garcinia genus, which belongs to the mangosteen family (Clusiaceae). While the purple mangosteen (Garcinia mangostana) is a different species, the familial link is the reason for some of kokum's alternative common names. Understanding the scientific classification helps distinguish it from other fruits and is essential for academic and pharmaceutical contexts.
Other common and regional names
In addition to its scientific name, kokum goes by a variety of descriptive and regional names that reflect its uses and characteristics. In English, it is often called the wild mangosteen, the Indian butter tree, the Malabar tamarind tree, or simply red mango. These names reference its flavor profile, its geographic origin, and the use of its seeds to produce a type of butter. In India, its names vary by language and state:
- Sanskrit: Vrikshamla or Amlabija
- Marathi: Birand, Kokam, or Amsul (dried rinds)
- Kannada: Murgalu or Punarpuli
- Malayalam: Punampuli
- Gujarati: Kokam
Culinary and medicinal uses
Kokum is prized for its culinary versatility and traditional medicinal properties, many of which are linked to its rich antioxidant content.
Culinary Applications:
- Souring Agent: The dried rinds (known as amsul or kokam) are used as a souring agent in many Indian dishes, particularly in the coastal cuisines of Maharashtra, Goa, and Kerala. It is often used as a substitute for tamarind.
- Refreshing Drinks: The fruit's pulp and extract are used to make a bright red, tangy beverage called kokum sherbet or solkadhi, a digestive coolant made with coconut milk.
- Coloring: It provides a distinctive purplish-red color to curries and other preparations.
Medicinal Properties:
- Digestive Health: In Ayurveda, kokum is used as a remedy for digestive issues like acidity, bloating, and constipation.
- Anti-Inflammatory: It contains garcinol, a compound with potent anti-inflammatory and antioxidant properties.
- Skin Health: Kokum butter, extracted from the seeds, is a popular ingredient in skincare products due to its moisturizing and healing qualities.
Comparison of kokum and mangosteen
While sometimes referred to as 'wild mangosteen' due to being in the same botanical family, it is important to understand that kokum (Garcinia indica) and purple mangosteen (Garcinia mangostana) are distinct fruits with different characteristics.
| Feature | Kokum (Garcinia indica) | Purple Mangosteen (Garcinia mangostana) |
|---|---|---|
| Appearance | Small, round, deep purple fruit when ripe; skin is fibrous. | Round, dark purple rind; contains segmented white, juicy, and sweet flesh. |
| Flavor Profile | Distinctly tangy and sweet-tart; used primarily as a souring agent. | Subtly sweet and tangy, known for its pleasant, tropical flavor. |
| Primary Use | Culinary souring agent, cooling beverages, and kokum butter. | Eaten fresh, canned, or used in desserts and beverages. |
| Preparation | Often dried and used as a rind, or processed into a concentrate. | Typically eaten fresh by opening the tough outer rind to access the fruit inside. |
| Cultivation | Native to the Western Ghats of India; cultivated in tropical regions of India. | Native to Southeast Asia, cultivated in various tropical regions globally. |
Conclusion
In summary, kokum is a multifaceted fruit with a rich history and numerous applications, identified scientifically as Garcinia indica. Its other names—such as wild mangosteen, Indian butter tree, and the Ayurvedic term Vrikshamla—reflect its geographic origins and diverse uses. From providing a tangy flavor to regional curries and drinks to its use in traditional medicine and cosmetics, kokum's various monikers all point to its significant role as a functional and flavorful ingredient. The fruit's unique profile sets it apart, even from its botanical cousin, the mangosteen, making kokum a truly distinct and valuable natural product.
