The question, "What is the Indian name for garcinia?", has multiple answers because the term refers to a genus of plants rather than a single fruit. In India, two species of the Garcinia genus are particularly prominent, each with a rich history in cuisine and traditional medicine. These are Garcinia cambogia (also known as Garcinia gummi-gutta) and Garcinia indica. Their common Indian names are as diverse as the regions they inhabit, from the souring agent of Kerala's fish curries to the refreshing summer drink of coastal Maharashtra.
Indian names for Malabar Tamarind (Garcinia cambogia / Garcinia gummi-gutta)
This species, which resembles a small pumpkin and turns from green to yellow or reddish when ripe, is famous for its sour taste and use in traditional cooking and wellness remedies. Its local names are deeply rooted in the coastal regions where it thrives:
- Malayalam: Kudampuli (or Kodampuli) is the most widely recognized name for Garcinia cambogia, especially along the Malabar Coast. It is a staple souring agent for fish curries and other seafood dishes in Kerala cuisine.
- Tamil: The fruit is known as Goraka, particularly in the Tamil-speaking areas of India and Sri Lanka. It may also be called Kodakkapuli.
- Hindi: It goes by several names, including Kudam Puli, Gorakhmundi, and Goraka.
- Sanskrit: In traditional Ayurvedic texts, it is referred to as Vrikshamala.
- Kannada: Local names include Manda huli and Upagi mara.
Indian names for Kokum (Garcinia indica)
Distinct from Malabar tamarind, Garcinia indica is a tropical fruit native to the Western Ghats. Its deep purple, berry-like fruit has a tangy flavor and is highly valued for both culinary and medicinal uses.
- Marathi: Commonly called Kokum, Kokam, or Amsul in Maharashtra, it is an essential ingredient in regional cuisine and beverages.
- Hindi: Also known as Kokum, Kokam, or Amlaveta.
- Konkani: Named Birondd or Ratambi.
- Kannada: Murgala and Punarpuli are common names.
- Malayalam: Punampuli.
- Gujarati: Known as Kokam.
A tale of two garcinia species
While both Garcinia cambogia and Garcinia indica are tropical fruits with souring properties, they have distinct characteristics that define their use and regional identity. This table clarifies some of their differences.
| Feature | Garcinia cambogia (Malabar Tamarind) | Garcinia indica (Kokum) |
|---|---|---|
| Appearance | Small, pumpkin-shaped fruit, greenish-yellow to red when ripe. | Round, berry-like fruit, deep purple when ripe. |
| Primary Culinary Use | A potent souring agent for fish curries, especially in Kerala. | Souring agent for curries, used to make syrups and the popular drink sol kadhi. |
| Key Active Constituent | Hydroxycitric Acid (HCA). | Garcinol and Hydroxycitric Acid (HCA). |
| Native Region | Western Ghats of India and Southeast Asia. | Western Ghats of India, particularly Maharashtra, Goa, and Karnataka. |
| Taste Profile | Intensely tangy and slightly sweet. | Sweet and sour. |
Culinary applications and traditional usage
Both Garcinia species play an indispensable role in Indian cuisine and traditional remedies. Their tangy flavor enhances dishes and contributes to overall health:
- Malabar Tamarind (Garcinia cambogia): The dried rind is soaked in water and the resulting acidic liquid is added to curries, especially fish curries, to impart a distinct sourness. It is also used in Ayurvedic medicine to support digestion.
- Kokum (Garcinia indica): The fruit is used to prepare refreshing summer drinks like sol kadhi and kokum sherbet to combat the heat and aid digestion. Its concentrated syrup, kokum amrut, is also popular. The seeds yield kokum butter, a non-greasy fat used in confectionery and cosmetics.
The Ayurvedic perspective
In Ayurveda, the ancient Indian system of medicine, both Garcinia species are used for their therapeutic properties. The Sanskrit name Vrikshamala refers to Garcinia cambogia and its qualities. It is valued for its ability to increase digestive fire (agni) and is used in formulations for digestive issues. Garcinia indica is also recognized for its health benefits, including antioxidant and anti-inflammatory effects.
Modern popularity and research
In recent years, the Western world has taken a keen interest in Garcinia cambogia due to its high concentration of Hydroxycitric Acid (HCA). HCA is widely marketed as a dietary supplement for weight loss, as some studies suggest it may help with fat and carbohydrate metabolism. On the other hand, research into Garcinia indica highlights its antioxidant properties, particularly garcinol, and explores its potential benefits for various health conditions, including anti-obesity and anti-inflammatory effects. Kokum butter from Garcinia indica seeds has also become a sought-after ingredient in the cosmetic and skincare industry for its moisturizing and healing properties. For further reading on the medicinal properties of Garcinia indica, you can consult an academic review National Institutes of Health (NIH) Study on Kokum.
Conclusion
The diverse set of regional and local names for garcinia in India is a reflection of its deep cultural integration. From the well-known Kudampuli of Kerala to the Kokum of Maharashtra, each name is tied to a specific species and its distinct culinary and medicinal uses. Understanding these differences is key to appreciating the role this versatile fruit plays in various Indian traditions, from everyday cooking to ancient Ayurvedic practices.
