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[[File:Garcinia indica - fruits, seeds, pulp and rinds.jpg|thumb|right|KOKUM(punarpuli)]]
 
[[File:Garcinia indica - fruits, seeds, pulp and rinds.jpg|thumb|right|KOKUM(punarpuli)]]
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'''Garcinia indica''' a plant in the mangosteen family. It is native to Asia and Africa. Garcinia indica is indigenous to the Western Ghats region of India located along the western coast of the country.
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==Uses==
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{{Uses|Indigestion}}, {{Uses|Cuts}}, {{Uses|Snakebites}}, {{Uses|Diabetes}}, {{Uses|Cancers}}, {{Uses|Skin problems}}, {{Uses|Pimples}}, {{Uses|Diarrhea}}, {{Uses|Sore throats}}.
  
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===Food===
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Garcinia indica can be used in Food. Leaves are used in curry and syrup is made from fruit pulp. The outer rind of the fruit is dried and used in curries. Edible fat from the plant which is known as Kokam butter is also used in some preparations<ref name="Forest foods of Western Ghat"/>.
  
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==Parts Used==
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{{Parts Used|Leaves}}, {{Parts Used|Fruits}}.
  
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'''Garcinia indica''' <ref name="Garcinia indica"/> , a plant in the mangosteen family (Clusiaceae), commonly known as kokum, is a fruit-bearing tree that has culinary, pharmaceutical, and industrial uses.
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==Chemical Composition==
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Cyanidin-3-glucoside and cyanidin-3-sambubioside.<ref name="chemical composition"/>
  
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The genus Garcinia, belonging to the family Clusiaceae, includes about 200 species found in the Old World tropics, mostly in Asia and Africa. Garcinia indica is indigenous to the Western Ghats region of India located along the western coast of the country. Of the 35 species found in India, 17 are endemic. Of these, seven are endemic to the Western Ghats, six in the Andaman and Nicobar Islands and four in the northeastern region of India.
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==Common names==
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{{Common names|kn=Murgina, Punarpuli|ml=Kaattampi|sa=Vrikshamia, Amlabija|ta=Murgal, Murgal-mara|te=|hi=Kokum|en=Kokam, Goa butter tree}}
  
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Garcinia indica is found in forest lands, riversides and wastelands. These plants prefer evergreen forests, but sometimes they also thrive in areas with relatively low rainfall. It is also cultivated on a small scale. It does not require irrigation, spraying of pesticides or fertilizers.
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==Properties==
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Reference: Dravya - Substance, Rasa - Taste, Guna - Qualities, Veerya - Potency, Vipaka - Post-digesion effect, Karma - Pharmacological activity, Prabhava - Therepeutics.
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===Dravya===
  
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===Rasa===
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Amla (sour), Madhura (sweet)
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===Guna===
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Ruksha (Dry), Guru (heavy)
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===Veerya===
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Ushna (Hot)
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===Vipaka===
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Madhura (sweet)
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===Karma===
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Kapha, Vata
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===Prabhava===
  
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== USES ==
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===Nutritional components===
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Garcinia indica Contains the Following nutritional components like - Vitamin-B and C; Citric acid, Malic acid; Hydro citric acid and Garcinol Manganese, Magnesium, Potassium<ref name="Forest foods of Western Ghat"/>.
  
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*The fresh fruit is preserved with sugar to make a bright-red squash that is bottled for sale. The syrup is diluted with water to make a refreshing drink).
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==Habit==
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{{Habit|Tree}}
  
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*The outer cover of fruit is dried in the sun to get aamsul or kokam. It is also known as bhirand in Konkani and punarpuli/muragalu in Kannada. It is used as a staple souring agent typically in Goan cuisine and some parts of Maharashtra and Karnataka. Kokum yields a peculiar flavour and blackish red colour. As a souring agent, it is used as an alternative to tamarind in curries and other dishes from the Goa and Konkan region.[citation needed] It is also used in cuisine from Gujarat, where it is frequently used to add flavor and tartness to dal (lentil soup) for flavor balance, and parts of South India.It is extensively used in Assamese cuisine in many dishes like " masor tenga " or sour fish curry and " tenga dali " or sour dal. It is also used as a cure for upset stomach and colds. A few dry pieces are soaked in water for some time and then the pieces are mashed in the water itself and can be taken in whole.
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==Identification==
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===Leaf===
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{{Leaf|Simple|Opposite|Estipulate; petiole 5-12 mm long, slender, glabrous; lamina 6.5-11 x 1.5-4 cm, lanceolate or obovate-oblong, base attenuate.}}<ref name="Leaf"/>
  
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*Kokum squash or kokum concentrate is used in preparing a drink (sherbet) which is bright red in colour.
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===Flower===
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{{Flower|Polygamodieocious|Axillary and terminal fascicles||Many|Pedicels 6 mm long; sepals 4, yellowish-orange to pinkish-orange, coriaceous, ovate-rotundate, outer ones 3-4.5 mm long, inner ones 4.5-5 mm long.}}
  
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*Further, the extract/ concentrate of this fruit is called aagal in Konkani and Marathi. It is added during the preparation of solkadhi, along with coconut milk.
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===Fruit===
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{{Fruit|Berry|2.5-4 cm across||4-8 loculed, purple or wine brown, surrounded by persistent calyx; pulp red|Seeds 5-8, compressed in acidic pulp}}
  
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*The seed of Garcinia indica contains 23–26% oil, which remains solid at room temperature. It is used in the preparation of confectionery, medicines and cosmetics.
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===Other features===
  
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*Recently, industries have started extracting hydroxycitric acid (HCA) from the rind of the fruit.
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==List of Ayurvedic medicine in which the herb is used==
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* [[Hingvadi churna]]
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* [[Yavanyadi churna]]
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<ref name="Ayurvedic preparations"/>
  
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*The tree is ornamental, with a dense canopy of green leaves and red-tinged, tender, young leaves. The oily extract called kokum tel is used in foot massage, and to treat burns.
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==Where to get the saplings==
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==Mode of Propagation==
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{{Propagation|Seeds}}, {{Propagation|Grafting}}.
  
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==Cultivation Details==
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It can be propagated through soft wood grafts. Garcinia indica requires a warm and humid tropical climate. Garcinia indica is available through December- March<ref name<ref name="Forest foods of Western Ghat"/>.
  
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==Common name==
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==Commonly seen growing in areas==
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{{Commonly seen|Forest lands}}, {{Commonly seen|Riversides}}, {{Commonly seen|Wastelands}}.
  
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* '''English''' - Kokam
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==Photo Gallery==
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* '''Kannada''' - ಪುನರ್ಪುಳಿ; ಮುರ್ಗಿನ
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<gallery class="left" caption="" widths="140px" heights="140px">
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* '''Hindi''' - कोकम
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File:Garcinia indica tree.jpg|Leaves
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File:Garcinia indica.jpeg|Nuts
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== References ==
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File:Kokum Plant.jpg|Fruits
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</gallery>
  
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==References==
 
<references>  
 
<references>  
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<ref name="Garcinia indica">[https://en.wikipedia.org/wiki/Garcinia_indica "wikipedia"]</ref>
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<ref name="chemical composition">[https://www.tandfonline.com/doi/full/10.1080/10942910802626754?src=recsys Main constituents]</ref>
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<ref name="Leaf">FLOWERING PLANTS OF KERALA VER.2, N. Sasidharan-Botanical description</ref>
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<ref name="Ayurvedic preparations">[https://easyayurveda.com/2015/05/18/kokum-garcinia-indica-uses-dose-research-side-effects/ Ayurvedic preparations]</ref>
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<ref name="Forest foods of Western Ghat">"Forest food for Northern region of Western Ghats" by Dr. Mandar N. Datar and Dr. Anuradha S. Upadhye, Page No.80, Published by Maharashtra Association for the Cultivation of Science (MACS) Agharkar Research Institute, Gopal Ganesh Agarkar Road, Pune</ref>
 
</references>
 
</references>
  
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==External link==
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==External Links==
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* [https://www.indiaagronet.com/indiaagronet/crop%20info/kokam.htm Garcinia indica on india agronet.com]
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* [http://www.flowersofindia.net/catalog/slides/Kokam.html flowerofindia]
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* [http://www.ccari.res.in/dss/kokum.html Garcinia indica on ccari.res.in ]
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* [http://www.knowfarming.com/kokum-farming-information Kokum Farming Information]
  
 
[[Category:Herbs]]
 
[[Category:Herbs]]
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[[Category:Ayurvedic herbs that don't have seed photos]]
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[[Category:Clusiaceae]]

Latest revision as of 13:08, 27 October 2021

KOKUM(punarpuli)

Garcinia indica a plant in the mangosteen family. It is native to Asia and Africa. Garcinia indica is indigenous to the Western Ghats region of India located along the western coast of the country.

Uses

Indigestion, Cuts, Snakebites, Diabetes, Cancers, Skin problems, Pimples, Diarrhea, Sore throats.

Food

Garcinia indica can be used in Food. Leaves are used in curry and syrup is made from fruit pulp. The outer rind of the fruit is dried and used in curries. Edible fat from the plant which is known as Kokam butter is also used in some preparations[1].

Parts Used

Leaves, Fruits.

Chemical Composition

Cyanidin-3-glucoside and cyanidin-3-sambubioside.[2]

Common names

Language Common name
Kannada Murgina, Punarpuli
Hindi Kokum
Malayalam Kaattampi
Tamil Murgal, Murgal-mara
Telugu
Marathi NA
Gujarathi NA
Punjabi NA
Kashmiri NA
Sanskrit Vrikshamia, Amlabija
English Kokam, Goa butter tree


Properties

Reference: Dravya - Substance, Rasa - Taste, Guna - Qualities, Veerya - Potency, Vipaka - Post-digesion effect, Karma - Pharmacological activity, Prabhava - Therepeutics.

Dravya

Rasa

Amla (sour), Madhura (sweet)

Guna

Ruksha (Dry), Guru (heavy)

Veerya

Ushna (Hot)

Vipaka

Madhura (sweet)

Karma

Kapha, Vata

Prabhava

Nutritional components

Garcinia indica Contains the Following nutritional components like - Vitamin-B and C; Citric acid, Malic acid; Hydro citric acid and Garcinol Manganese, Magnesium, Potassium[1].

Habit

Tree

Identification

Leaf

Kind Shape Feature
Simple Opposite Estipulate; petiole 5-12 mm long, slender, glabrous; lamina 6.5-11 x 1.5-4 cm, lanceolate or obovate-oblong, base attenuate.

[3]

Flower

Type Size Color and composition Stamen More information
Polygamodieocious Axillary and terminal fascicles Many Pedicels 6 mm long; sepals 4, yellowish-orange to pinkish-orange, coriaceous, ovate-rotundate, outer ones 3-4.5 mm long, inner ones 4.5-5 mm long.

Fruit

Type Size Mass Appearance Seeds More information
Berry 2.5-4 cm across 4-8 loculed, purple or wine brown, surrounded by persistent calyx; pulp red Seeds 5-8, compressed in acidic pulp {{{6}}}

Other features

List of Ayurvedic medicine in which the herb is used

[4]

Where to get the saplings

Mode of Propagation

Seeds, Grafting.

Cultivation Details

It can be propagated through soft wood grafts. Garcinia indica requires a warm and humid tropical climate. Garcinia indica is available through December- March[1].

Commonly seen growing in areas

Forest lands, Riversides, Wastelands.

Photo Gallery

  • Leaves

  • Nuts

  • Fruits

References

  1. ↑ 1.0 1.1 1.2 "Forest food for Northern region of Western Ghats" by Dr. Mandar N. Datar and Dr. Anuradha S. Upadhye, Page No.80, Published by Maharashtra Association for the Cultivation of Science (MACS) Agharkar Research Institute, Gopal Ganesh Agarkar Road, Pune
  2. ↑ Main constituents
  3. ↑ FLOWERING PLANTS OF KERALA VER.2, N. Sasidharan-Botanical description
  4. ↑ Ayurvedic preparations

External Links

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