Garcinia indica, commonly known as kokum, is an evergreen tree native to the tropical rainforests and moist deciduous forests of the Western Ghats in India, particularly in the states of Maharashtra, Goa, Karnataka, and Kerala. It typically grows to a height of up to 59 feet (18 meters). The tree has a dense canopy with dark green leaves and produces small, reddish-purple flowers. The flowering season is from November to February, and the flowers are not particularly showy. However, the tree is well-known for its purple, berry-like fruits that appear from March to May. The fruits contain several seeds surrounded by a fleshy cover, which turns from red to purple as it ripens.

Kokum is valued for its edible fruit, which has culinary, pharmaceutical, and industrial uses. The dried rind, known as aamsul or kokam, is a common souring agent in regional Indian cuisines. Kokum butter, extracted from the seeds, is utilized in the cosmetic industry for its skin-healing properties and in the confectionery industry as a cocoa butter equivalent. The rind is also a source of hydroxycitric acid, which has been researched for its potential weight management and health benefits. In cultivation, kokum prefers tropical climates with high humidity and can be grown in a variety of soil types, provided they are well-drained. It requires moderate watering and can tolerate partial shade but thrives best in full sun. Kokum is not commonly grown outside its native range and is not known to be invasive. However, it is susceptible to pests like the fruit fly and diseases such as leaf spot and gummosis.CC BY-SA 4.0