Kokam Butter

Tree & Habitat: Found in the topical rain forest of Western Ghats and lower slopes of Nilgiri hills in India. The tree is slender, small and evergreen with drooping branches. Leaves ovate or oblong lanceolate, reddish when young dark green above & pale beneath. Fruits globose or spherical 2.5-3.75 cm in diameter, dark purple when ripe, and enclosing 5-8 seeds. Fruits annually April-May. Description: Kokam Butter is obtained from the seeds of the fruit (kernel) and used mainly as an edible fat. Sold locally in the form of an egg shaped lump, light gray or yellowish in color with a greasy feel and bland, oily taste. It contains seed particles as impurities. Refined and deodorized fat is white in color and compares favorably with high-class hydrogenated fat. This butter, like other Garnicia fats, is rich in combined Stearic and Oleic acids. It contains about 75% of Mono-Oleodisaturated glycerides. Medicinal Uses: Kokam Butter is considered nutritive, demulcent, astringent & emollient. It is used for ointments, suppositories and other pharmaceutical purposes. Used as a local application to ulcerations and fissures to lips, hands, feet, etc. Other Uses: Used mainly as an edible fat. It is also suitable as a confectionary butter. However, since it solidifies rough surface, addition of another fat is necessary to correct the defect. Other uses include candle and soap manufacture. With properties similar to Piney Tallow (From Vateria Indica) also used in sizing of cotton yarns.

Use: EMOLLIENT, HAIR CONDITIONING, SKIN CONDITIONING, SKIN PROTECTING