Garcinia cambogia: Culinary Kapha Cutter

What was once a scientific name for this plant is now a common name: Garcinia cambogia. These small trees (Garcinia gummi-gutta; syn. Garcinia cambogia) produce fruits that look like mini-pumpkins, which are famous for their culinary and traditional use, and benefits for the metabolism.

Whenever I encounter a plant with fame or controversy on the mass market, I like to take a pause, and try to learn more about its traditional use context.

After all, hundreds, or sometimes thousands, of years of use by humans (who are often resource-poor) says to me there is a reason we have been doing something for so long.

Native to India, Nepal and Sri Lanka, Garcinia cambogia is now naturalized and grown in China, Malaysia and the Philippines, as well. And in these areas the traditional use is rich for both its culinary and medicinal properties.

Several parts of this plant have uses, but it is the fruit that bears the most amount of traditional and commercial use.

The rind that is separated for processing immediately after harvest and used either raw or cooked as a condiment and in culinary dishes, such as fish and seafood curries. Sometimes they are used as a substitute for tamarinds with their similar flavor profile, leading to the common name “Malabar Tamarind”. The dried seeds are also used to make a protein and fat-rich butter called uppage tuppa.

A gum/resin mixture is also obtained from Garcinia cambogia referred to as Gamboge, which is used as a yellow dye for fabrics and also varnishes and paints. It is the often used for dying the yellow silken robes of Buddhist monks. The rind of the fruit is also used for vinegar production and for polishing gold and silver.

Extracts of both the fruits and peel are also used in personal care as skin conditioners and astringents.

Sales of Garcinia cambogia went crazy in 2012 when a celebrity TV doctor promoted it for weight management. Since that time the scientific evidence has been inconclusive, as some studies show benefit and others none.

Turning back to traditional use, it is helpful to learn of how it is regarded in Ayurveda. The flavor it imparts is mainly sour (amla), which is thought in Ayurveda to promote the digestive process. It also carries pungent (katu) and astringent (kashai) flavors (rasas), indicating it enhances metabolism. Garcinia cambogia is known for balancing the Kapha dosha, which when out of balance leads to weight gain and fluid retention, among other characteristics.   

Through scientific analysis, hydroxycitric acid (HCA) is thought of as the main active, but other bioactives are present, including luteolin and kaempferol. A number of possible mechanisms of action for Garcinia cambogia have been found and postulated through research, including improvement of lipids and metabolic markers, inhibition of citrate lyase (thus blocking conversion of carbohydrates to fatty acids), increasing serotonin, and reduction in absorption of glucose. And the science continues...

In very recent pre-clinical work the benefits of Garcinia cambogia has been indicated to be pertaining to the alteration of the gut microbiome. Again, just as the traditional use indicates, Garcinia cambogia’s benefit to health appears to be due to the modulation of upstream health.

Adding to its value, Garcinia cambogia is a very good candidate for regenerative agriculture, as they make great agroforestry trees. They are originally an understory species and today they are appreciated for their ornamental value, as well as usefulness as a living fence and for intercropping, especially with coconut and areca nut.

Photo by Vijayanrajapuram

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*This content is for informational and educational purposes only. It is not intended to provide medical advice or to take the place of such advice or treatment from a personal physician.