Garcinia cowa
Garcinia cowa | |
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Scientific classification | |
Kingdom: | Plantae |
Clade: | Tracheophytes |
Clade: | Angiosperms |
Clade: | Eudicots |
Clade: | Rosids |
Order: | Malpighiales |
Family: | Clusiaceae |
Genus: | Garcinia |
Species: | G. cowa
|
Binomial name | |
Garcinia cowa Roxb.
|
Garcinia cowa, commonly known as cowa fruit or cowa mangosteen
It is locally known as Kau Thekera (কাও থেকেৰা) in Assamese, Kowa in Bengali and Malayalam, Kau in Manipuri.[2]
Uses
Culinary
The fruit can be eaten raw and has an acidic flavor. It is used in
curries as a tamarind-like flavoring, as well as being used for making pickles. It can be made into slices and sun-dried as a way to preserve it. Its leaves can also be cooked and eaten.[3]
Folk medicine
In Thailand Garcinia cowa has been used in the local
expectorant for coughs and indigestion, and a laxative. The roots are believed to relieve fevers, and in East India, sun-dried slices of the fruit have been used as a treatment for dysentery.[4]
Anti-malarial
Studies have found that the bark contains five
anti-malarial properties in vitro against Plasmodium falciparum.[4]
Dyes and resins
The bark is also used to produce a yellow dye for clothes. The gum resin is used in varnishes.[citation needed]
See also
- Mangosteen
- Garcinia pedunculata
- Garcinia xanthochymus
- Garcinia lanceifolia
- Garcinia morella
- Garcinia assamica
- Garcinia dulcis
References
- . Retrieved 18 December 2022.
- ^ a b c "Garcinia cowa Roxb. ex DC". India Biodiversity Portal. Retrieved 2020-07-05.
- ^ a b "Garcinia cowa - Useful Tropical Plants". tropical.theferns.info. Retrieved 2020-07-05.
- ^ ISBN 9789400717640.