Kokum: properties, benefits, how to eat

Il my scent it is a mangosteen-like fruit rich in vitamin C. It has an action regulator of biliary production and a cardiotonic action, it is important for the safeguarding the immune system, cardiac and hepatic functions. Let's find out better.

> Description of the fruit

> Kokum, ally of

> Nutritional composition and properties of Kokum

> Contraindications of Kokum

> Curiosity

> How to eat Kokum


Description of the fruit

The Garcinia genus offers us several interesting fruit plants, among which the best known is the mangosteen. A close relative of the mangosteen is the kokum (Garcinia indica) whose fruit it is used both as a food and as a medicine.

He is native to India but it is possible to find it as far as Laos; its consumption as food has so far been limited to Asia, while more recently some health and wellness products have also begun to circulate in Europe and America.

The appearance of the fruit is very similar to that of the mangosteen, even if the flavor is different and peculiar: an indescribable sweet-salty-sour which makes it an ideal ingredient for sweet and sour sauces.


Kokum, ally of

Sight, skin, immune system, heart, prostate.


Nutritional composition and properties of kokum

The nutritional characteristics of kokum are the rich in vitamins (especially C) and dietary fiber and the scarcity of fat and calories. In various folk and traditional medicines, kokum fruit and kokum products are considered ideal anthelmintics, i.e. able to eliminate worm-like parasites, but also has a regulating action on biliary production, cardiotonic action, promotes cell regeneration in case of burns and burns, fights dysentery, is analgesic (with targeted action in case of rheumatoid pains) and astringent, and has nutritional factors capable of helping the prevention of heart attacks and tumors.

Like the other fruits of the genus Garcinia, it is one excellent source of hydroxycitric acid, important for safeguarding the immune system, heart and liver functions, and able to reduce appetite, so as to be ideal for slimming diets.

Even official medicine has been interested in kokum, especially for the production of drugs based on garcinol, a substance with powerful anti-inflammatory, antibacterial, anticancer and against ulcer.


Also discover the properties and use of mangosteen


Contraindications of kokum

The various active ingredients contained in the kokum fruit they can create side effects in allergic people or hypersensitive. Kokum, among other things, acts on the uterine muscles and is used to promote the menstrual cycle, therefore its consumption is not recommended for pregnant women.



  • Among all the fruits of the genus Garcinia, kokum is the most ricco di garcinolo, as well as being the type species from which the molecule was first isolated.
  • Kokum juice is used as a liquid to preserve food, a bit like in the West we do with vinegar.
  • The oil obtained from the fruit tends to solidify at room temperature and is used and marketed as neutral base for cosmetics and is considered ideal for foot massages. 


How kokum is eaten

Ripe kokum has a deep, dark purple color with mauve streaks. At the time of purchase, the fruit must not have scratches or cracks on the exocarp. The peel is tender and opens with finger pressure, showing five or six sections of white and juicy pulp ready for easy consumption.

The peel of the kokum it is left to dry in the sun and fragmented to be used as an acidifying ingredient in sauces and soups and to counterbalance the sweetness of some legumes; this part of the fruit is not sweet but leaves a persistent metallic aftertaste in the mouth.

The dried rind flour of kokum is also used to flavor cosmetic creams. Other derivative products are kokum powder, concentrated kokum syrups.

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