'GARCINIA CAMBOGIA' FROM 'CLUSIACEAE' FAMILY

ABOUT 'GARCINIA CAMBOGIA' PLANT


Garcinia cambogia 
  
FAMILY:- CLUSIACEAE
 

BOTANICAL NAME:- Garcinia cambogia
Syn . - Mangostana cambodia
 

VERNACULAR NAMES:
 

SINHALA : Rata goraka, Goraka, Kana Goraka
TAMIL : Goraka
ENGLISH : Goraka

 



DESCRIPTION:

Tree up to 15 m high, usually much smaller with a dense, pyramidal crown. Branches patent (upper once erect-patent), the ends sometimes dropping. Wood yellowish brown, rather hard, moderately heavy.
 

LEAVES:- All parts glabrous. Bark blackish or dark grey, peeling off in small pieces. Live bark white with white sticky, thick lates, turning yellowish after exposure,leaves coriaceous, linear-oblong to - lanceolate (rarely ovate) 4x12 - 10x35 cm apex somewhat rounded and tip sharply apiculatel, base rounded to acute midrib hardly prominent above, prominent on lower surface, laterals conspicuous both sides, 15-20 pairs, irregular, erect-patent slightly curved towards margin, in between somewhat shorter laterals, reticulation lax, obscure, pedicels 1.5-2.5 cm long with a large of ovale with high margins.
 

FLOWERS:- Flowers axillary, polygamously dioecious. Male flowers with 5 (rarely 4) greenish white, suborbiculas concave sepals, margin fimbriate, the two outer ones 4-6 mm, inner ones thinner up to 7 mm long. Petals 5, orbiculares, shortly clawed, thin, white. Somewhat climate, veined, upto 9 mm long. Female flower larger than male, 1-3 from axils of terminal pair of leaves, sepals and petals as in the male; stamens 10-20 in rayed.
 

FRUITS:- Sub-globose, pointed (obligue), dark yellow up to 9 cm diam. The point 2-3 mm, bearing the stigma with long branches, pericarp with plenty of dark yellow, sticky, thick later, endocarp forming a sweet to sweet-acid, pleasant juicy arilloce; seeds oblong brown testa veined (Jayaweera, 1980).
 

DISTRIBUTION:
 

Occurs in the Western India (Jayaweera, 1980). It is common in Sri Lanka in the moist low country upto 500 m altitude. 

EDIBLE PARTS: The fruits.
 

FOOD USE: Dried rind of fruit is used for preservation purposes. It is also used to flavour curries instead of tamarind in Sri Lanka. Further it is used in vinegar preparation. Inner portion is sweet and acidic which can be eaten as Mangosteen.
 

NUTRITIONAL AND THERAPEUTIC VALUE:
 

A decoction of the dried fruit is used as a medicine for bilious conditions. The gum of the bark is an inferior kind of gamboge. (Jayaweera, 1980).
 

OTHER USES:  Seedling of one year are good for grafting in Mangosteen.
 

STORAGE:
 

Sun-dried rinds can be stored for a long time in dry and cool places.