Coorg/Kodagu Garcinia indica

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.

Key facts

Figures are indicative, compiled from public agricultural sources (ICAR institutes, State Agricultural Universities, the Spices Board and the National Innovation Foundation) and vary with soil, season and management. Confirm with your local package of practices.

Coorg/Kodagu Garcinia indica in detail

Coorg's kokum is a purple-black, acid fruit gathered wild in the Western Ghats and dried for use as a souring spice, distinct from the kachampuli vinegar tradition (made from the related Garcinia gummi-gutta).

Origin & story

Garcinia indica grows wild across the Western Ghats, including parts of Karnataka such as Coorg. Historically it was a forest product collected by local communities; the rajahs of Coorg issued orders to local headmen to mark the panapuli trees ready to fruit, reflecting its long-established role in home and palace cooking. It is locally known as punarpuli in Kannada.

How it grows

G. indica grows in humid coastal and foothill moist forests of the Western Ghats up to about 1,000 metres elevation, in areas receiving more than 2,500 mm of average annual rainfall. The evergreen tree reaches around 18 metres. The berries ripen in summer. The rind is traditionally soaked in pulp juice and sun-dried, a method still practised in Coorg by traditional growers.

Quality & character

Fruits are spherical, about 5 cm in diameter, smaller and rounder than G. gummi-gutta. They are green when young and turn red, deepening to purple-black, as they ripen; the pulp surrounds 5 to 8 seeds. Dried rind (aamsul) is astringent and mildly sour, with a plum-like flavour distinct from the more citrous kachampuli. It is high in tannins and anthocyanins, and contains polyisoprenylated phenolics such as garcinol; the seeds yield 23–26% kokum butter, which is solid at room temperature.

Why it matters to buyers

Dried kokum rind is used in place of tamarind in regional curries, stews, and soups, imparting a tart note and a deep burgundy colour; whole pieces are typically soaked before cooking. Growers and spice traders in the Western Ghats supply dried rind to regional markets, and seed butter is traded to confectionery and cosmetic makers. The species is listed as Vulnerable on the IUCN Red List, which constrains wild harvest and raises the value of cultivated stock.

Other kudampuli varieties

• IC244100-2 (INGR 04061)
• IC244111-1 (INGR 04062)
• Wayanad type / Wayanadan Kudampuli
• Idukki type / Idukki Kudampuli
• Garcinia xanthochymus
• Garcinia lanceifolia
• Garcinia cowa