Family: Clusiaceae
Garcinia indica (kokum, goa butter) is a tree in the Mangosteen family (Clusiaceae) indigenous to the tropical forests of India. In South Indian cuisine, it serves as a souring agent, replacing tamarind in curries and other dishes. Additionally, in Gujarati cuisine, it enhances the flavor of lentil soup (dal) by imparting a tangy taste. Furthermore, in Assamese culinary traditions, it plays a prominent role, particularly in sour fish curry (masor tenga) and tangy lentil preparations (tenga dali). Garcinia indica seeds yield Kokum butter, which remains in a solid state at room temperature. Kokum butter is used in the production of chocolate and sugar-based confections. Garcinia indica is considered an important tree for agroforestry and conservation efforts in the Western Ghats region due to its ecological significance and cultural importance. This species is listed under vulnerable status by IUCN (IUCN 2020).This plant has not been documented as naturalized in any Hawaiian Islands to date.
High Risk Traits:
- Thrives and could spread in regions with tropical climates
- Possibly naturalized in Australia (but no evidence in the Hawaiian Islands to date)
- Shade tolerant
- Tolerates many soil types
- Reproduces by seeds and possibly by root suckers
- Seeds dispersed by fruit eating animals, and through intentional cultivation
- Tolerates regular pruning and cutting
Low Risk Traits:
- No reports of invasiveness or negative impacts where cultivated
- Unarmed (no spines, thorns, or burrs)
- Edible fruit
- Reaches maturity in 7-10 years or longer
- Fruit and seeds relatively large and unlikely to be accidentally dispersed
- Seeds lose viability quickly (unlikely to form persistent seed bank)
