Seeds Exotic Garcinia indica Kokum butter tree, Mangosteen
  • Seeds Exotic Garcinia indica Kokum butter tree, Mangosteen
  • Seeds Exotic Garcinia indica Kokum butter tree, Mangosteen
  • Seeds Exotic Garcinia indica Kokum butter tree, Mangosteen
  • Seeds Exotic Garcinia indica Kokum butter tree, Mangosteen
  • Seeds Exotic Garcinia indica Kokum butter tree, Mangosteen  - 4

Kokum - Mangosteen Seeds (Garcinia indica)

3,95 €

Kokum butter tree, Mangosteen Seeds (Garcinia indica)

Price for Package of 2 seeds.

Kokum is a exotic tree with a dense canopy of green leaves and red-tinged tender emerging leaves. It is indigenous to the Western Ghats region of India, along the western coast. The tree is large and handsome, having elliptic

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Kokum butter tree, Mangosteen Seeds (Garcinia indica)

Price for Package of 2 seeds.

Kokum is an exotic tree with a dense canopy of green leaves and red-tinged tender emerging leaves. It is indigenous to the Western Ghats region of India, along the western coast. The tree is large and handsome, having elliptic, oblong or oblong-lanceolate, deep-green glossy leaves, 5.5-8 cm long and 2.5-3 cm broad.

The flowers are fleshy, dark pink, solitary, or in spreading cluster. The fruit is brownish or brownish-gray, marbled with yellow, and is crowned by the 4-parted, stalkless stigma. There are from 6 to 8 seeds, and the pulp is juicy, white, and delicious in taste and odor. It is about the size of an orange. An average kokum tree bears hundreds of fruits during summer. When they are tender, they are green in color. As they ripen, they get a beautiful purple color.

The fruits are plucked when they are ripe. The tree is a source of kokum butter which is used in cosmetics and confectionery.

Uses

Culinary uses

Seeds Garcinia indica Kokum butter tree, Mangosteen
The dried skin of kokum fruits

The outer cover of fruit is dried in the sun to get aamsul or kokam.[5] It is used as a souring agent typically in Maharashtrian cuisine, Goan cuisine, and in some parts of Karnataka. Kokum yields a peculiar flavour and deep-red colour. As a souring agent, it is used as an alternative to tamarind in curries and other dishes from south India.[4] 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. It is extensively used in Assamese cuisine in many dishes like masor tenga (sour fish curry) and tenga dali (sour dal).

Seeds Garcinia indica Kokum butter tree, Mangosteen
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.

The fresh fruit is preserved with sugar to make bright-red squash that is diluted with water and bottled for sale as a beverage.

The extract of the fruit is called aagul in Konkani and Marathi. It is added during the preparation of solkadhi, which may also include coconut milk, coriander and garlic.

Industrial uses

The seed of Garcinia Indica contains 23–26% Kokum butter, which remains solid at room temperature. It is used in the preparation of chocolate and sugar confectionery.[6]

Medicinal and cosmetics applications

The oily extract called Kukum butter is used in ointments and suppositories.[4] It has application in skin and hair products, acne products and skin tonics.[7]

The rind of the fruit is a good source of hydroxycitric acid which has been claimed to modify lipid metabolism.[4]

Other uses

The tree is ornamental, with a dense canopy of green leaves and red-tinged, tender, young leaves.

 

Sowing Instructions

Propagation:

Seeds / Cuttings

Pretreat:

0

Stratification:

0

Sowing Time:

all year round

Sowing Depth:

1 cm

Sowing Mix:

Coir or sowing mix + sand or perlite

Germination temperature:

about 25-27 ° C

Location:

bright + keep constantly moist not wet

Germination Time:

about 3-8 weeks

Watering:

abundant water in the growing season

 


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Organic/Natural: Yes

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