Kokum (Garcinia indica choisy) is a unique under exploited tree spice of humid tropics of Western Ghat of India. The fruit is of commercial importance poses enormous medicinal and processing properties. It is cardiotonic, anthelmetic useful against piles and dysentery. The Hydroxycitric acid (HCA) present in the fruit fights cholesterol and curbs lypogenesis which helps for weight loss. The rind is processed for preparation of syrup, amsul, agal, Kokum powder etc. The seeds yield fat which remains solid at room temperature and considered nutrative demulcent, astringent and enmollient, suitable for pharmaceuticals. In the present book, the valuable information on various aspects like uses, morphophysiology, propagation, genetic improvement, production technology, post harvest handling; value addition and marketing of kokum have been incorporated. This book will be beneficial to academicians, researchers and students in the field of horticulture and allied fields. It will be a useful collection also for farmers, processors, pharmacists and nursery men. It will be a path finder for those who are in commercial cultivation, production and value addition of fruit and tree spices.