What is the English Word for Kokum? Discovering Garcinia indica's Many Names

December 28, 2025 •

4 min read

As a native tropical fruit from India's Western Ghats region, the versatile kokum has several English names, though the original name is widely adopted in English culinary circles. This dark purple fruit from the Garcinia indica tree is celebrated for its tart flavor and culinary versatility.

Quick Summary

The English names for kokum, a tropical fruit from the Garcinia indica tree, include wild mangosteen, red mango, and Goa butter tree. It's used as a souring agent in Indian cuisine, for health drinks like Solkadhi, and in cosmetics for its butter.

Key Points

Wild Mangosteen: Kokum is botanically related to the mangosteen family and is sometimes called wild mangosteen.
Kokum butter: The seeds of the Garcinia indica tree yield a firm, edible fat known as kokum butter, used in cosmetics and confectionery.
Souring Agent: Dried kokum rinds are a key ingredient in many Indian dishes, especially coastal curries, to impart a sweet-tart flavor.
Digestive Aid: In traditional Ayurvedic medicine, kokum is used to soothe digestive issues like acidity, indigestion, and flatulence.
High in Antioxidants: The fruit is rich in antioxidants, including garcinol, and possesses anti-inflammatory and anti-bacterial properties.
Weight Management: The presence of hydroxycitric acid (HCA) in the fruit's rind is linked to appetite suppression and fat burning.

The Primary English Names for Kokum

While the name kokum is frequently used in English, especially within botanical and culinary contexts, the fruit also has several descriptive English names that are helpful for identification. These names are derived from the fruit’s physical characteristics and traditional uses in India.

Wild Mangosteen

One of the most common English names for kokum is wild mangosteen, due to its membership in the Clusiaceae family, the same plant family as the famous purple mangosteen (Garcinia mangostana). Though related, the fruits are quite different in appearance and flavor. Kokum's smaller, red-to-purple berry-like fruits distinguish it from the larger, sweet mangosteen. This moniker is particularly useful for placing the fruit within its broader botanical family.

Red Mango

Another descriptive name is red mango, referring to the fruit's ripe, deep red color and its tropical origin. The spherical fruits, which are initially green, ripen through a vibrant red stage before turning a final dark purple hue. This name, however, can cause confusion as it has no relation to the well-known mango fruit (Mangifera indica).

Goa Butter Tree

The name Goa butter tree refers to the tree's native region and one of its most valuable products. Kokum butter, a hard, white or pale yellow fat extracted from the seeds of the fruit, is highly prized for its use in cosmetics, pharmaceuticals, and confectionery. The fruit is a significant crop in the coastal Konkan region of India, which includes the state of Goa.

The Botanical and Common Name: Garcinia indica and Kokum

In scientific and formal contexts, the fruit's botanical name is Garcinia indica. In India, its name is a staple in many local languages, and the term kokum has been so widely adopted into English vocabulary that it's often the most straightforward and recognized term. The dried rinds of the fruit, known as amsul or kokam, are a household staple in states like Maharashtra and Goa.

Culinary Applications of Kokum

Kokum is a culinary jewel, particularly in coastal Indian cuisine. Its sweet-tart flavor is prized as a souring agent and for its deep red coloring capabilities. The fruit is used in various forms, including dried rinds, concentrated syrup (agal), and fresh juice.

Souring Agent: Dried kokum rinds are used as a souring agent in fish curries, dals (lentil soups), and other preparations, particularly in Maharashtrian and Goan dishes.
Refreshing Drinks: The fruit's pulp or syrup is used to make a refreshing summer drink called Kokum Sherbet or Solkadhi, which is often consumed after meals to aid digestion.
Prevents Sliminess: When cooking vegetables like okra (ladies' fingers) or root vegetables like taro (arbi), a piece of kokum can prevent them from becoming slimy or causing throat irritation.
Authentic Flavor: Unlike some other souring agents, kokum has a subtle, fruity tang that enhances a dish's flavor without overwhelming it, making it essential for traditional recipes.

Health and Cosmetic Uses

Beyond its culinary applications, kokum is valued for its medicinal properties and its rich, emollient butter.

Digestive Health: Kokum extracts are traditionally used in Ayurveda to soothe digestive issues like acidity, indigestion, and flatulence.
Antioxidant Properties: Rich in antioxidants like garcinol, kokum helps protect the body from free radicals and has anti-inflammatory properties.
Weight Management: The fruit's rind contains hydroxycitric acid (HCA), which may aid weight loss by suppressing appetite and burning fat.
Skincare: Kokum butter, extracted from the seeds, is used in lotions, balms, and soaps. It is prized for its non-greasy, moisturizing, and healing properties, which are effective for treating dry skin and chapped lips.

Comparison: Kokum vs. Tamarind

Kokum is often compared to tamarind, another souring agent used in Indian cuisine, but they have distinct differences. The choice often depends on regional culinary tradition and the desired flavor profile.


Feature	Kokum (Garcinia indica)	Tamarind (Tamarindus indica)
Flavor Profile	Subtly sweet and tangy, with fruity notes that do not overpower a dish.	Pronounced, sweet-and-sour flavor that can be more dominant.
Souring Agent	Dried rinds are used to add sourness, particularly in coastal Indian cuisine.	The fruit pulp is used widely across India to add a tangy, sour taste.
Coloring	Imparts a distinctive deep red or pink color to dishes.	Gives a brownish tint to preparations.
Usage with Seafood	Especially popular with fish curries, as its delicate tang complements seafood.	Used in a wider range of dishes, including fish, but kokum is preferred for certain coastal recipes.
Origin	Native to the Western Ghats region of India.	Native to tropical Africa but widely cultivated in Asia.

Conclusion

In summary, while there is no single, universally used English word for kokum, the descriptive names wild mangosteen, red mango, and Goa butter tree offer insight into its botanical and functional identity. The fruit’s scientific name, Garcinia indica, is also commonly cited. Ultimately, the indigenous name kokum remains the most recognized and appropriate term, effectively transcending language barriers due to its unique identity and versatility in cooking and natural remedies. The fruit's rich history and numerous applications make it a unique and valuable ingredient. To explore kokum’s unique flavor and properties, try preparing the traditional drink called Solkadhi or adding a few dried pieces to a curry.

Frequently Asked Questions

While both kokum (Garcinia indica) and mangosteen (Garcinia mangostana) belong to the same plant family, Clusiaceae, they are different fruits. Kokum is a small, dark purple, tart fruit, whereas mangosteen is a larger, purple fruit with sweet, white fleshy segments.

Kokum has a distinct sweet-tart and slightly fruity flavor. When used as a souring agent, its tanginess is less pungent than tamarind and it enhances other flavors without dominating them.

Kokum is primarily used as a souring and coloring agent in Indian cooking, especially in the coastal regions. It is added to curries, dals, and is used to make refreshing beverages like Solkadhi.

Kokum butter, extracted from the seeds, is a light, non-greasy fat used in cosmetics like soaps, balms, and lotions for its moisturizing and healing properties. It is also used in confectionery.

Yes, kokum has numerous health benefits, including aiding digestion, boosting the immune system due to its Vitamin C content, and providing antioxidant and anti-inflammatory effects.

Kokum is often associated with weight loss. It contains hydroxycitric acid (HCA), which is believed to suppress appetite and prevent the conversion of carbohydrates into fats.

While kokum and tamarind are both souring agents, they have different flavor profiles. Kokum is fruitier and less pungent, while tamarind is more distinctly sweet-and-sour. They can be substituted, but the flavor will be different.

Dried kokum can typically be found in Indian grocery stores and specialty food markets. It is also widely available from online retailers.