Kokum
Garcinia indica
Also known as: Kokam · Amsool · Kudampuli · Biran · Brindleberry
The Konkan coast's cooling souring agent — containing HCA (anti-obesity) and garcinol (anti-cancer) unique to the Garcinia genus.
HCA content
~23% in dry rind (anti-obesity)
Garcinol
~0.5% in rind (Garcinia-unique compound)
Anthocyanins
High — deep purple pigment
Ayurvedic potency
Sheeta Veerya (cooling — rare for sour)
About
What is Kokum?
Kokum is the dried rind of Garcinia indica — a deep-purple tropical fruit indigenous to the Western Ghats coastal belt. Used as a souring agent in Konkan, Goan, and Malvani cuisine, it contains three pharmaceutically significant compounds: hydroxycitric acid (HCA — studied for anti-obesity effects), garcinol (a potent anti-cancer compound unique to the Garcinia genus), and anthocyanins (deep purple cyanidin-3-glucoside). Kokum Sharbat — cold water with kokum extract, jeera, and black salt — is a traditional Maharashtrian summer cooler that functions as a natural electrolyte and heat-stroke prevention drink. Classified as Sheeta Veerya (cooling) in Ayurveda — making it the only sour ingredient suitable for Pitta-dominant individuals.
Key Compound
Garcinol
A polyisoprenylated benzophenone unique to the Garcinia genus. Potently inhibits histone acetyltransferases (HATs) — enzymes cancer cells use to activate growth genes. Anti-proliferative against breast, colon, and pancreatic cancer cell lines. Also strongly anti-inflammatory via COX-2 inhibition. Cannot be obtained from any other dietary source.
Nutritional Profile
What’s inside?
Health Applications
Why it matters
Heat stroke & dehydration
Kokum Sharbat — kokum extract + black salt + cumin — is a natural electrolyte drink that cools body temperature and replenishes sodium lost in sweat. Traditional home remedy for heat-related illness across the Konkan coast.
Weight management
HCA inhibits citrate lyase — the enzyme converting excess carbohydrates to fat. Multiple clinical trials show modest but consistent weight-loss support.
Gut inflammation
Garcinol has documented anti-inflammatory activity in the gut lining. Traditional use for gastric hyperacidity in Goa and Maharashtra — a sour ingredient used for acid-related conditions via anti-inflammatory rather than acid-suppression mechanisms.
Ancient Wisdom
In Ayurveda
Dosha Effect
Pitta and Kapha pacifying
Guna (Quality)
Amla (sour), Laghu (light), Sheeta (cooling)
Best Season
Grishma and Varsha (summer and monsoon) — a natural cooling food
Classical Note
Kokum is classified as Sheeta Veerya (cooling potency) in Ayurveda — rare for a sour food. Used for Trishna (thirst), Daha (burning sensation), and Pittaja disorders. Kokum butter (pressed from the seed) is used in Ayurvedic skin formulations and high-quality chocolate production.
Origin Story
From the field
Konkan coast, Maharashtra / Goa / Kerala · Western Ghats coastal belt
The kokum tree grows wild along the narrow Konkan coastal strip on high-rainfall laterite soil. Kokum is harvested in March–April when the purple fruits ripen — the rind is separated, salted, and sun-dried over several days. In Goa, kokum defines the flavour of Sol Kadhi — a coconut milk and kokum digestif served as an antidote to rich seafood meals. In Maharashtra, Kokum Sarbat is sold at every roadside stall during summer. The GI application for Sindhudurg Kokum was filed in 2023.
There are 23 ingredients in the Field Guide.