NepalAyurveds.com: Kokum

Kokum, कोकम, अमसुल, Kokam Butter Tree, Garcinia indica,

यो सानो बोट हुने कोकम गर्मी क्षेत्रमा पाइन्छ । पाकेपछि गोलोफल रातो जामुनको तरह हुन्छ । भित्र बीज ५-८ ठूला रहन्छन् । यिनै बीजबाट तेल निकाली मिठो अमिलो स्वादमा खाइन्छ । तेल मैनजसरी जम्ने घ्यूसरह हुन जान्छ । यसको प्रयोग रक्तपित्तनाशक - वातकफहर, रक्तशोधक, पित्त र गर्मी रोगमा हुन्छ । यसले अतिसार, रक्तातिसार, सङ्ग्रहणी इत्यादिमा काम गर्छ । मात्रा : ३-५ ग्राम २-३ पटक । यसको घ्यूले फुटेको - चिरिएको ठाउँमा लेपन गर्दा केही दिनमा सन्चो बनाउँछ । छाला नरम गर्ने यो अचुक हो ।

परिचय

कोकम (Garcinia indica) एक फलदार बोट हो जुन मुख्यतया भारत, नेपाल लगायतका दक्षिण एसियाली देशहरूमा पाइन्छ। यसलाई अमसुल, कोकम बटर ट्री वा रातो जामुनको रूपमा पनि चिनिन्छ। यसको फल अमिलो मिठो स्वादको हुन्छ र यसको बीजबाट निकालिएको तेल (कोकम बटर) धेरै औषधीय र खाद्य प्रयोजनमा प्रयोग गरिन्छ। नेपालमा यो तराई र भित्री मधेशको गर्मी क्षेत्रमा पाइन्छ।

उपलब्धता

कोकम मुख्यतया भारतको पश्चिमी घाट (महाराष्ट्र, गोवा, कर्नाटक) लगायत नेपालको तराई, भित्री मधेश र अन्य निम्न भू-भागमा पाइन्छ। यसको खेती व्यावसायिक रूपमा गरिएको छैन तर प्राकृतिक रूपमा जंगल र पहाडी क्षेत्रहरूमा फल्ने गर्दछ। यसको माग विदेशमा पनि छ, विशेष गरी आयुर्वेदिक औषधि र सौन्दर्य प्रसाधन उद्योगमा।

शारीरिक गुणहरू

कोकमको बोट सानो र झाडीदार हुन्छ।
यसको फल सानो, गोलो आकारको र पाकेपछि रातो वा जामुने रंगको हुन्छ।
फलको गुदी अमिलो मिठो हुन्छ भने भित्र ५-८ वटा ठूला बीज हुन्छन्।
बीजबाट निकालिएको तेल घन, पिवड र घ्यू जस्तो हुन्छ जसलाई कोकम बटर भनिन्छ।

औषधीय गुणहरू

रक्तपित्तनाशक: रक्तशुद्धि गर्न मद्दत गर्दछ।
वात-कफ नियन्त्रण: शरीरको वात र कफलाई सन्तुलन गर्छ।
पित्तशामक: पित्त बढ्ने रोगहरूमा उपयोगी।
ज्वरनाशक: तातो र गर्मीबाट हुने रोगहरूमा फाइदाजनक।
पाचक: अतिसार, रक्तातिसार, सङ्ग्रहणी जस्ता पेटका रोगहरूमा प्रभावकारी।

फाइदाहरू

छाला नरम र चम्किलो बनाउँछ।
घाउ, चोट, फुटेको ठाउँमा लेप गर्दा चाँडो निको हुन्छ।
पाचन प्रणालीलाई मजबूत बनाउँछ।
शरीरको गर्मी कम गरी ताजगी दिन्छ।

प्रयोग विधि

फल: ताजा वा सुकाएर खान मिल्छ। अचार, ज्यूस वा चटनी बनाउन पनि प्रयोग गरिन्छ।
कोकम बटर: घाउमा लगाउन, सौन्दर्य क्रीम वा लोशनमा मिश्रण गर्न सकिन्छ।
औषधी: ३-५ ग्राम पिउने वा लेपन गर्न मिल्छ।

संग्रहण र संरक्षण

कोकमको फल पाकेपछि तोड्नुपर्छ।
बीज अलग गरी घाममा सुकाउनुपर्छ।
सुकेको फल वा बटरलाई एयरटाइट कन्टेनरमा राख्नुपर्छ।
कोकम बटरलाई चिसो स्थानमा राख्दा लामो समय टिक्दछ।

निष्कर्ष

कोकम एक बहुउपयोगी बोट हो जसको फल, बीज र तेल धेरै स्वास्थ्य लाभ दिन्छ। यसले नेपाल र विदेशमा पनि आयुर्वेदिक र पारम्परिक उपचारमा ठूलो भूमिका खेलेको छ। यसको संरक्षण र व्यावसायिक उपयोग बढाउन आवश्यक छ।

Introduction

Kokum (Garcinia indica) is a small evergreen tree native to India’s tropical regions, especially the Western Ghats. Belonging to the mangosteen family (Clusiaceae), its fruit is a round, purple-red berry about 5 cm across, housing 5–8 large seeds within sweet‑sour pulp When ripe, they shift from green to red to dark purple. The fruit rind, pulp, and seed oil have been treasured for centuries in culinary, medicinal, and cosmetic applications.

2. Availability in Nepal & Other Countries

While kokum is indigenous to India (notably Maharashtra, Goa, Karnataka, Kerala), it's now grown in home gardens and orchards beyond the Western Ghats, including parts of northeast India, the Andaman & Nicobar Islands, and exported internationally .

In Nepal, its presence is limited—not native yet increasingly cultivated in the lowland tropical regions (e.g., Terai). Dried kokum rinds (“amsul”) and powders are available in specialty Indian stores and online, used more for culinary and medicinal purposes than as fresh fruit.

3. Physical Properties

Tree and Fruit

Size: Medium evergreens, 10–18 m tall, with drooping, pyramidal branches .
Leaves: Glossy green, elongated ovals 5–10 cm long; new leaves may appear reddish.
Flowers: Small, waxy pink blooms appearing in winter (Nov–Feb)
Fruit: Spherical, 3–5 cm in diameter, ripening to dark purple; contains acidic pulp and 5–8 large compressed seeds

Seeds & Butter

Seeds form 20–23% of fruit weight, with 61% kernel content and ~44% oil
Kokum butter is solid at room temperature with a melting point of 34–40 °C. It is pale yellow/white, non-greasy, and absorbs easily, containing ~60–65% saturated stearic acid and ~30–44% oleic acid
Physicochemical properties: specific gravity 0.898–0.914 g/cm³; iodine value 34–40; saponification value 187–193

4. Medicinal Properties

Kokum is packed with beneficial phytochemicals:

Hydroxycitric acid (HCA): Inhibits fat synthesis, aids weight management
Garcinol (yellow pigment): Antioxidant, anti-inflammatory, anti-cancer, anti-ulcer
Anthocyanins (cyanidin pigments): Potent antioxidants, natural food colorants
Vitamin C, malic, citric, acetic acids: Aid digestion, combat scurvy .

Reported Benefits

Digestive relief: acidity, indigestion, flatulence, diarrhea, dysentery
Cooling & anti-heatstroke: sherbet made from rind
Skin healing: rashes, burns, cracked skin—kokum butter is a soothing emollient
Anti-inflammatory & arthritic relief
Hepato- and cardioprotection; antioxidant & antibacterial effects
Weight loss support: appetite suppressant, fat metabolism booster .
Antidepressant/anxiolytic potential .

5. Advantages

Multifunctional: cuisine, health, cosmetics, industry.
Natural souring agent & colorant.
Rich in safe, plant-based beneficial compounds.
Cocoa butter alternative in food/skin care due to melting profile.
Easy to grow—thrives naturally, low maintenance, pest-resistant

6. Uses

Culinary

Dried rind ("amsul"/"aamsol"): Sour agent in curries, dals, chutneys across Maharashtra, Goa, Karnataka, Gujarat, Assam
Kokum syrup/sherbet ("amrut kokum"): Sun-drunk summer refreshment
Kokum pulps & concentrates: Drinks, jams, pickles, solkadhi (coconut‑milk drink)

Medicinal

Juice/powder: Gastro support and heat stroke – 100 ml juice 2–3× daily; 3–5 g powder 2× before meals
Decoctions: Root bark for gastritis/headaches
Ayurvedic mix: Kokum + hing + salt etc. for purgative needs

Cosmetic

Kokum butter in lotions, soaps, lip balms, creams: Non-greasy moisturizer for dry/cracked skin

Industrial

Food industry: Colorant, souring agent, chocolate/bakery fat substitute
Pharma/cosmetic: Creams, ointments, suppositories .

7. Preparation & Methods of Use

Rind (Amsul)

Pick ripe fruits.
Halve & sun-dry rind until hard.
Store in airtight jar; use whole or powdered in cooking.
For drink, soak 5–10 g dried rind in hot water; dilute & sweeten.

Juice & Syrup

Infuse dried rind for 2–3 hrs, strain → add sugar = sherbet.
Store in fridge; shelf life ~1 week fresh, months bottled

Kokum Butter

Crush seeds after rind removal.
Boil/solvent-extract oil.
Filter & purify; cool to solidify.
Use in food/cosmetic applications.

Powder

Dry fruit pulp/rind and grind to fine powder; dose ~3–5 g.

8. Harvesting & Preservation

Harvesting

Fruits ripen April–June .
Harvest manually: shake branches or hand-pick fallen fruits.
Break fruits, collect & clean seeds for butter

Drying

Dry rind and seeds in sun with ventilation to avoid mold.

Storage

Fresh fruit: room temp few days, fridge up to a week; no freezing .
Dried rind: airtight container; keeps years at room temperature .
Butter: keep cool, but stable without refrigeration.

9. Conclusion

Kokum (Garcinia indica) is a versatile, under-appreciated treasure—from the Western Ghats to your table and medicine cabinet. Its tangy, antioxidant-rich rind elevates cuisine and summer drinks. The seed oil (kokum butter) has hero status in skin care, rivaling cocoa butter. Medicinally, kokum combats digestive woes, inflammation, heatstroke, and supports weight, liver, heart, and skin health.

Locally available in Nepal as dried rinds and powders, its cultivation could grow sustainably in tropical regions. Low-maintenance trees, valued portions, and wide benefits make kokum a potential game-changer in agroforestry & health industries.

Reference

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