64. Kokam

  1. Mathew Attokaran

Published Online: 7 FEB 2011

DOI: 10.1002/9780470959152.ch64

Natural Food Flavors and Colorants

Natural Food Flavors and Colorants

How to Cite

Attokaran, M. (2011) Kokam, in Natural Food Flavors and Colorants, Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780470959152.ch64

Author Information

  1. Plant Lipids Limited, Cochin, India

Publication History

  1. Published Online: 7 FEB 2011
  2. Published Print: 18 MAR 2011

ISBN Information

Print ISBN: 9780813821108

Online ISBN: 9780470959152



  • kokam's importance - due to its hydroxycitric acid content;
  • kokam (spelled kokum), tree growing in Southwest India - its sour taste appreciated;
  • kokam, slender evergreen tree with drooping branches;
  • dried kokam rind, a sour-sweet flavor - used in foods of South India;
  • kokam, and no essential oils - aqueous extract of rind, used as natural flavoring material;
  • garcinia fruit (Malabar tamarind), a better source - kokam extracts also used;
  • products, from kokam - darker than that of G. cambogia;
  • garcinol, in kokam - with antioxidant properties;
  • kokam extract, used in soft drinks - in the summer months;
  • aqueous extract of kokam - for preparations, such as fish curry


This chapter contains sections titled:

  • Introduction

  • Plant Material

  • Extract

  • Uses

  • References