Kokum (Garcinia indica), often referred to as the “Kool King” of Indian fruits, thrives in the lush forests of the Western Ghats in Maharashtra. Particularly in the picturesque Ratnagiri and Sindhudurg districts, Kokum holds immense commercial value and has been integral to the local culture for centuries.
Locals say that these districts are home to approximately 43,000 kokum trees, many of which have been growing for generations in the natural forest habitat. The Konkan region dominates kokum production, with 70% of the yield coming from Sindhudurg and 30% from Ratnagiri. Farmers in the region have also begun cultivating kokum trees in shaded areas under coconut and arecanut palms.
Kokum is seen as a “wonder fruit” in this region, with notable varieties such as Konkan Hatis and Konkan Amruta, alongside the natural variety. The fruit is known for requiring minimal care, thriving organically under favorable agro-climatic conditions.
All parts of the kokum tree are useful, earning it the title “kalpavriksha.” Green, unripe fruits are sliced and sun-dried to make a product known as lonavala kokum, commonly used in curries for its tangy flavor. Kokum seeds, which contain 33-44% oil, yield kokum butter, a versatile product that was traditionally used in Konkani cooking and is now a key ingredient in making chocolates, cosmetics, and candles. Kokum butter is prized in the cosmetic industry for its ability to restore skin elasticity and reduce cell degeneration.
Dried kokum rind, known as amsol, is another popular product. It is processed through repeated soaking and drying to enhance its flavor, making it a staple in the culinary traditions of Maharashtra and Goa. Kokum rind is also valued for its natural red pigment, one of the richest sources in the plant kingdom.
Kokum’s culinary appeal is vast, often used in traditional Konkani dishes like curries, pickles, and chutneys. One of its most beloved forms is kokum sherbet, a refreshing summer drink known to prevent dehydration and heatstroke. The fruit is also used in sol kadi, soups, syrups, and more.
Beyond its culinary uses, kokum has been recognized for its medicinal properties for centuries. In Ayurveda, it is known for aiding digestion, soothing gastric issues, and treating fever. Modern research highlights its potential as an appetite suppressant and weight loss aid, with its rind containing Hydroxycitric acid, a compound of interest in weight management. Packed with antioxidants, kokum exhibits antibacterial, anticancer, and anti-inflammatory properties.
Awarded a Geographical Indication (GI) tag in 2016, kokum is not only a prized cultural and culinary resource but also holds promise for rural employment through the development of value-added products, and its increasing global popularity offers potential for export growth.
