Commonly known as Kokum, Garcinia indica, a plant in the mangosteen family (Clusiaceae), is a fruit-bearing tree that has culinary, pharmaceutical, and industrial uses.
The outer cover of fruit is dried in the sun to get amsul or kokam. It is used as a souring agent typically in Maharashtrian cuisine, Goan cuisine, and in some parts of Karnataka. Kokum yields a peculiar flavour and deep-red color. As a souring agent, it is used as an alternative to tamarind in curries and other dishes from south India. It is also used in cuisine from Gujarat, where it is frequently used to add flavor and tartness to dal (lentil soup) for flavor balance. It is extensively used in Assamese cuisine in many dishes like masor tenga (sour fish curry) and tenga dali (sour dal).