Kokam is a slender evergreen small
tree with drooping branches. It is a dioecious
tree growing up to 18 mtr high. The fruit
is spherical, purple, not grooved having
5-8 seeds compressed in an acid pulp.
The tree is oriental in origin, found
in Southern India, particularly in the
tropical rain forest of Western Ghats
of Ratnagiri, Konkan, Coorg and Wynadu
region. It is also found in the evergreen
forests of Assam, Khasi, Jantia hills,
West Bengal and Gujarat. The crop prefers
warm and moderately humid tropical climate
with a total rainfall range of 2500-5000mm
grows under a mean annual temperature
of 20-30 degree C, 60-80% humidity and
up to an altitude of 800 mtrs above
The ripened, rind and juice of Kokam
fruit are commonly used in cooking.
The dried and salted rind is used as
a condiment in curries. It is also used
as a garnish to give an acid flavour
to curries and for preparing attractive,
red, pleasant flavoured cooling syrup.
Kokam butter used as an edible fat,
is nutritive, demulcent and antiseptic.
The rind has antioxidant property