Kokum History

A native of the Sahyadri Mountain range of western India, this exotic wonder berry has a pleasant, tangy-sweet taste and a myriad of culinary, pharmaceutical, and industrial uses.  Kokum, whose botanical name is Garcinia indica, grows on ornamental fruit trees and does not require irrigation, spraying or fertilizers.  It is rainfed, and disease and pest free, providing a sustainable source of livelihood for the families and small rural farmers of the region. Ayurvedic physicians have long used kokum to treat sores, prevent infection, improve digestion, alleviate diarrhea and constipation, lessen arthritis pain, cure ear infections and heal stomach ulcers.

Hidden within its royal purple pigment is a super dose of HCA (hydroxycitric acid), a substance widely used to lower cholesterol, suppress fatty acid synthesis, and suppress appetite, making kokum a powerful weight loss agent.  Anthocyanin, the powerful antioxidant molecule responsible for kokum’s rich color, helps neutralize free radicals, aiding in the prevention of diseases like cancer, osteoporosis and arthritis.  Kokum is loaded with B-complex vitamins, and minerals like potassium, manganese and magnesium, which help control heart rate and blood pressure, offering protection against stroke and coronary heart diseases.  This versatile super fruit has also long been used to combat digestive problems such as indigestion, flatulence, acidity and constipation – and enjoyed as a cool, refreshing drink in the sweltering summer heat, reducing sunstroke and preventing dehydration.