Kokam is a slender evergreen small tree with drooping branches which attain a pyramidal shape on maturity. It is a dioecious tree growing up to 18 m in height. Kokam is a versatile spice having sweet and acidic taste. Its oils, seeds, fruits, bark and the young leaves are all of extensive culinary and therapeutic value. The kokam fruit is cholagogue, cooling, demulcent, emollient and antiseptic. Kokam is used as a souring agent like tamarind or amchur. Among the major uses of kokam are garnish for curries, and in the preparation of cooling syrups. It is used as a natural colourant for acid foods, processed food products, alcoholic and non-alcoholic beverages, preserves and instant foods. The fruit is useful in the treatment of piles, dysentery, tumours, pains and heart complaints.