Kokum fruits, seeds, pulp and rinds.jpg

The rind of the Vrikshamla (Garcinia/Garcinia indica) fruit contains an active component called hydroxycitric acid (HCA), which supports normal fat and carbohydrate metabolism, a healthy appetite level and optimum body weight. The Department of Physiology researchers at the Georgetown University Medical Center in Washington DC, called Vrikshamla a safe, natural supplement for normal weight support. In an eight-week study of 60 volunteers, they reported Vrikshamla’s effectiveness in supporting normal weight, cholesterol, triglyceride and serum lipid levels.

hydroxycitric acid (HCA)

Vrikshamla grows in India the evergreen forests of the Western Ghats, the Southern Konkan region and in Goa. It is also cultivated in the Southern districts of Maharashtra and on the lower slopes of the Nilgiris mountains.

Active constituents:

The active constituent in this herb, HCA, helps weight loss by promoting normal appetite levels and by reducing the body’s ability to form adipose (fatty) tissue. HCA also reduces blood lipid levels and naturally lowers cholesterol. Other useful phytochemicals in Vrikshamla are garcinol, isogarcinol, xanthochymol and isoxanthochymol.

Herb Functions:

Weight management: The herb known to slow down the body’s ability to store fat, potentially enabling more fat from foods to pass through the body without being stored. Additionally, HCA blocks the production and storage of fat and cholesterol when calorie consumption exceeds healthy levels. The herb is also known to reduce blood lipid levels and to naturally lower cholesterol.

read at

http://www.himalayahealthcare.com/products/pharmaceuticals/vrikshamla.htm

Garcinia indica, a plant in the mangosteen family (Clusiaceae), commonly known askokum, punar puli (tulu language), is a fruit-bearing tree that has culinary, pharmaceutical, and industrial uses.

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 theWestern 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.

Garcinia indica is found in forest lands, riversides and wastelands. These plants preferevergreen 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.

Garcinia indica is known by various names across India, including aamsol, aamsul, bindin, biran, bhirand,bhrinda, brinda, bin’na, kokum (alternate spellings kokam and cocum), katambi, looikya, sour apple, panarpuli, ratamba, thekera (in Assam) and many others.

The dried skin of kokum fruits

The outer cover of fruit is dried in the sun to get aamsul or kokam. It is used as a slightly sour spice in recipes from Maharashtra. Kokum yields a peculiar flavour and blackish red colour. It is a preferred substitute for tamarind in curries and other dishes from the Konkanregion. 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.

The vessel on the left contains syrup which is obtained from the vessel containing kokum rinds, on the right. The syrup is used to make kokum sherbet

Kokum squash or kokum concentrate is used in preparing a drink (sherbet) which is bright red in colour. Kokum sherbet improves digestion and cools the body during summers^{[citation needed]}.

Further, the extract/ concentrate of this fruit is called aagal in Konkani and Marathi. It is to added during the preparation of solkadhi, along with coconut milk.

Industrial uses

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.

Recently, industries have started extracting hydroxycitric acid (HCA) from the rind of the fruit.^{[citation needed]}

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.

• 
  Plant database
• Article about culinary use of kokum
• Celtnet Spice Guide entry for Kokam