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Garcinia gummi-gutta is a tropical species of Garcinia native to Indonesia. The fruit is used in cooking, including in the preparation of curries.

The fruit contains a biologically active compound which is known to inhibit the synthesis of lipids and fatty acids and lower the formation of LDL and triglycerides. This has made Garcinia a very effective herbal medicine for controlling obesity and cholesterol. It is a well established fat burning agent all over the world and is currently becoming a rage in America, Japan, Europe and many other western nations. It is recommended as a dieting aid supported by exercise and a balanced nutritional diet.

The fruit is used in many traditional recipes, and various species of Garcinia are used similarly in food preparation in Assam (India), Thailand, Malaysia, Burma, and other Southeast Asian countries. In the Indian Ayurvedic medicine, sour flavors are said to activate digestion. The extract and rind of G. gummi-gutta is a curry condiment in India. It is an essential souring ingredient in the southern Thai variant of kaeng som, a sour curry.

G. gummi-gutta is used commercially in fish curing, especially in Sri Lanka and South India. The trees can be found in forested areas and also are protected in plantations otherwise given over to pepper, spice, and coffee production.

Similar plants:

• Garcinia atroviridis (Asam Gelugor, Gelugor)
• Garcinia hombroniana (Seashore Mangosteen, Luli)
• Garcinia livingstonei (Lowveld Mangosteen, Imbe, Rheedia)
• Garcinia mangostana (Mangosteen)
• Garcinia megaphylla, Garcinia macrophylla, Rheedia macrophylla, Garcinia magnifolia, Rheedia magnifolia (Bacuru Pary, Bacuripari )
• Garcinia nervosa (Mountain Garcinia, Pear Mangosteen)
• Garcinia prainiana (Cherapu, Button Mangosteen)
• Garcinia schomburgkiana (Madan)
• Garcinia sp. (Garcinia)
• Garcinia spicata (Garcinia)