Kudampuli varieties

Kerala, Western Ghats · ICAR-NBPGR Regional Station Thrissur · 2004

Early bearing at 6 years, high fruit number (1496 fruits/tree), fresh fruit yield 104.2 kg/tree with individual fruit weight 82.6 g. Dry rind thickness 3.5 mm, consistent yield over 9 years. Suitable for commercial cultivation in humid tropics.

Kerala, Western Ghats · ICAR-NBPGR Regional Station Thrissur · 2004

Early bearing (6–7 years), high fruit count (1470 fruits/tree), fresh yield 99.3 kg/tree. Rapid transition to productivity makes it attractive for smallholder returns.

Wayanad district, Kerala (Chembra, Vellarimala hills) · Farmer selection and maintenance over generations · Pre-recorded; traditional cultivation extending back 19th–20th century

Distinctive sourness with subtle fruity and smoky undertones prized in traditional Kerala fish curries and Coorg cuisine. Superior flavour profile relative to coastal lowland types. Harvested from both cultivated plots and forest margins.

Idukki district, Kerala (Rajamala, Kadalar, Kottamala forest regions) · Farmer/tribal community selection and maintenance · Pre-recorded; traditional cultivation extending back 19th–20th century

Slightly larger fruits than Wayanad type (70–100 g average); distinctive sharp acidity with less fruity undertone. Preferred in Central Travancore for dried spice trade. Maximum genetic diversity within Kerala Kudampuli occurs in Idukki plantations and forest margin collections.

Coorg/Kodagu district, Karnataka (Western Ghats, Mysore region) · Farmer/tribal selection; forest product collection · Traditional cultivation extending centuries into recorded history

Distinct from Kudampuli (G. gummi-gutta) in fruit size, acidity profile, and culinary use. Rind used fresh or fermented to produce Coorg's signature kachampuli vinegar—a defining spice of Coorg rice, meat, and vegetable dishes. Smaller fruits (30–50 g) than Kudampuli, higher pH suitable for vinegar fermentation. Medicinal use in Ayurveda for inflammation and digestion.

Northeast India (Assam, Meghalaya), Western Ghats, Southeast Asia (Myanmar, Thailand, Malaysia) · Wild and semi-cultivated populations; minor farmer cultivation in Assam, Meghalaya · Not formally released; wild collection and traditional use extending back centuries

Closest botanical relative to Kudampuli within India; distributed across both Western Ghats and Northeast. Bright yellow-orange, round, large fruit (5–8.9 cm diameter) with distinctive beak. Acidic and astringent; used in curries, pickles, folk medicine (dysentery treatment) in Northeast and Konkan regions. Lesser-known commercial potential compared to Kudampuli or Kokum but gaining research interest for nutraceutical content.

Northeast India endemic (Arunachal Pradesh, Assam, Meghalaya, Nagaland, Mizoram); also Bangladesh, Indochina · Wild populations; tribal collection and semi-cultivation in Nagaland/Meghalaya · No formal breeding or release; traditional collection and use extending back centuries

One of the most abundant and culturally valued Garcinia species in Northeast India tribal communities (Nagaland, Meghalaya). Plays vital role in local tribal diet. Acidic, edible fruit used fresh or dried in curries, pickles, and traditional medicine (dysentery, stomach ailments). Bark used for tannins and folk remedies. Significant potential for food security, livelihood, and biodiversity conservation in tribal regions but remains commercially unexploited.

East India (Assam, West Bengal, Bihar, Odisha), Andaman/Nicobar Islands; also Southeast Asia (Myanmar, Thailand, Malaysia, China) · Wild and semi-cultivated populations; subsidiary crop in Mizoram · No formal breeding or release; traditional cultivation extending centuries

Important Garcinia species in Northeast India, particularly Assam and Mizoram where cultivated as subsidiary crop. Slightly larger fruits than other wild Garcinia; sour taste suits curries and tamarind-like flavouring in East Indian cuisine. Fruit preserved as jam, pickle, or sun-dried slices for medicinal use (dysentery, stomach ailments). Gum resin extracted for traditional medicine and incense. Growing recognition as functional food for health applications.