Kokum (Garcinia Indica) is native to India and grows in the Western ghats. It is used by the people living in the ghats as a medicine and as a spice. The fruit turns from red to deep purple as it ripens, and is harvested and dried in the spring. The dried rind of the fruit, used as a culinary and medicinal agent, is almost black in color. It has a sweetish sour taste with a slightly sweet aroma. Kokum has been used by Ayurvedic practitioners to treat sores, improve digestion, prevent infection and heal stomach ulcers. Kokum’s major active ingredient is garcinol—a substance that has antibacterial, antioxidant and anti-inflammatory properties. It seems able to kill the H. pylori bacteria that cause ulcers. Garcinol promotes brain health by aiding the growth of neurons while stopping damage from substances that can oxidize them, and suppresses production of reactive oxygen species which play a role in cardiovascular disease and it also contains hydroxycitric acid which is an appetite suppressant.