Description & Distribution 
Kokam is an Indian spice speciality. It is a versatile spice. Its oils, seeds, fruits, young leaves all rank high in culinary and the therapeutic value. Kokam has an agreeable flavor and sweet, acidic taste.

Kokam grows well in regions with good sunshine, adequate rainfall and rich soil.

Kokam is grown mainly is Konkan (Maharashtra), Malabar (Kerala) & Canara (Karnataka) region of western India.

Harvest Season : July to August
Marketing Season : September to October.

Uses
The Kokam fruit is cholagogue, cooling, demulcent, emollient and an antiseptic. The bark and young leaves are astringent. The oil is emollient and soothing.

Kokam is used as a garnish for curries.

It is also used in the preparation of cooling syrups. There are many medicines containing Kokam.

Export
Kokam is exported in the form of fruits, oil (Kokam butter) and syrup. Indian Kokam is popular in USA, the UK, Canada, Australia and the Middle East.