Garcinia

The genus Garcinia with about 250 species of trees and shrubs found throughout the tropics is a very important genus in the family Clusiaceae. The genus is characterized by very high diversity in floral characters, which makes the taxonomy of the genus quite difficult. Garcinia is very important as a subsistence tree crop, as the fruits of many species are used as fruits, as flavoring spice, as a source of nutritious juice, as a source of valuable phytochemicals such as garcinol and hydroxycitric acid, etc. The genus is distributed in Asia, America, Australia, tropical and southern Africa, and Polynesia. Plants of the World Online (POWO) recognize up to 400 species; commonly, the plants in this genus are called sap trees. Mangosteen (Garcinia mangostana) is a valuable fruit, sometimes called the queen of tropical fruits. The fruits of Garcinia are a food source for several animals. The genus is named after Laurentius Garcin (1683–1752), a Dutch army doctor and naturalist. In India, species of Garcinia grow extensively in semiwild state, in the Konkan region of Maharashtra, Goa, coastal areas of Karnataka and Kerala, and evergreen forests of Assam, Khasi, Jaintia Hills, Nagaland, West Bengal, and Gujarat. In Malabar and Konkan regions of Southern India, they are used in garnishing curries and as a replacement for tamarind. The dried rind is the commercial product; it is especially valued in the preparation of fish curries; the special taste and flavor of the Goan fish curry owes its taste to this spice. In Northeastern India, the sundried slices of the fruits, especially of the Asam gelugar (Garcinia atroviridis), are used widely for culinary purposes and as folk medicine. Some species like Garcinia gummi-gutta, G. indica, and G. cowa are cultivated in certain parts of India. G. atroviridis, G. xanthochymus, G. pedunculata, G. kydia, G. cowa, and G. lanceaefolia are the most important species in northeastern parts of India. Many species of Garcinia have fruit with edible arils and are eaten locally. The seeds of G. indica fruits yield valuable edible fat known as kokum butter. Most species in Garcinia are known for their gum resin, which is used as purgative or cathartic. Fruits of some Garcinia species are also one of the richest sources of red pigments in the plant kingdom (e.g., Garcinia indica). Fruit and syrup of G. indica are very popular in Konkan region and are anti-oxidant and antibacterial. The fruits of Asam gelugar are used widely in SE Asian countries as a fruit. This species produces the largest fruit in the genus. The species Garcinia xanthochymus is believed to be the “tamaala” trees mentioned in the Mahabharata and Gita Govinda (Ravindran, Sacred and ritual plants of India- Lore, symbolism, traditions – A narrative. Notion Press, Chennai, pp 501–600, 2020). The present chapter discusses briefly three species of Garcinia that are used popularly as spice. They are G. gummi-gutta (Malabar tamarind), G. indica (kokum), and G. atroviridis (Assam gelugar). These are discussed under the head’s taxonomy, botany (including flowering behavior, dioecy, chemistry, functional properties, medicinal uses, and culinary uses.