Kokam (Garcinia indica) is a fruit-bearing tree native to India and Southeast Asia. Its fruit, also called kokam, is a sour and slightly sweet drupe that has been used in Ayurvedic medicine and Indian cuisine for centuries.
Kokam is valued for its:
1. Culinary uses: Kokam is used as a condiment, adding flavor to curries, chutneys, and sauces.
2. Medicinal properties: Kokam is believed to have antioxidant, anti-inflammatory, and antibacterial properties, making it useful for various health issues, such as digestive problems and skin conditions.
3. Ayurvedic significance: Kokam is considered a cooling and soothing agent, used to balance Pitta dosha (fire and water elements).
4. Nutritional value: Kokam is rich in vitamins A and C, potassium, and fiber.
Kokam is also known as:
– Kokum (Hindi and Marathi)
– Kokami (Gujarati)
– Murgina (Kannada)
– Irumban puli (Tamil)
Overall, kokam is a versatile and valued fruit in Indian culture, used in both culinary and medicinal contexts.
Ayurveda Initiative for Global Health 