Kokum

What it is / why it’s special to India (Konkan & the Western Ghats)

• A souring fruit native to India’s Western Ghats—especially the Konkan belt spanning Ratnagiri, Sindhudurg (MH) and Goa. The Sindhudurg & Ratnagiri Kokum variety is officially GI-tagged, underscoring its regional uniqueness.
  
• The rind is rich in anthocyanins (deep purple colour) and garcinol; seeds yield “kokum butter” with stearic/oleic acids as major fatty acids. The rind also contains hydroxycitric acid (HCA). These are the key quality markers behind kokum’s colour, flavour and functionality.
  

Forms, HS codes & Indian standards (quality/compliance)

• Dried kokum rind (typical export form): HS 1207.99.40 (“Kokum or the dried pericarp of the fruits of Garcinia indica”).
  
• Kokum butter/fat (from seeds; food/cosmetic uses): HS 1515.90 (sub-lines used domestically). FSSAI defines “Kokum Fat” in its standards (purity/quality, refined, free from rancidity etc.). This helps buyers validate specs.
  

Exports (scale & destinations)

• Publicly-available official time-series (MoCI via CEIC) shows exports of HS 1207.99.40 at 30.24 thousand kg in 2018 (value ₹8.46 million). (8-digit, kokum-specific series in the public domain runs to 2018; later data exists behind paywalls/official portals.)
  
• APEDA’s trade portal explicitly lists “Kokum / dried pericarp (12079940)”, confirming the tariff line buyers should use in RFQs and LCs.
  

Quality & strengths (what buyers look for)

• Deep purple rind (anthocyanin content) → stronger colour extraction for beverages/syrups; higher garcinol → antioxidant functionality; low residual moisture & clean smoke-free drying → shelf-life and flavour. Scientific reviews consistently cite kokum’s anthocyanins & garcinol as the differentiators.
  
• Kokum butter from GI areas (Konkan) is prized for a sharp melting profile yet oxidative stability—useful in confectionery, chocolates, and cosmetics. FSSAI’s “Kokum Fat” standard is a ready reference for buyers’ QA teams.

Peri-Peri Sauce

What it is / why India-specific versions stand out

• Peri-peri is a Portuguese–Southern African chilli sauce built on African bird’s-eye chilli (Capsicum frutescens), garlic and an acidic base. It spread via the Portuguese empire.
  
• In India, Goa’s Lusophone culinary heritage + local palm (coconut/toddy) vinegar produce a distinctly Goan flavour profile for chilli sauces/marinades—relevant for peri-peri formulations aimed at “Goan/Portuguese” positioning. (Serious food references note coconut/toddy vinegar as the traditional acid in Goan dishes like vindaloo.)
  
• India also has GI-tagged chillies used in hot sauces—e.g., Khola Chilli (Goa) and Dalle Khursani (Sikkim)—that brands sometimes highlight for regional identity, heat and flavour.
  

HS codes & Indian standards

• Peri-peri sauce is classified under HS 2103. India’s 8-digit line for chilli sauce is HS 2103.90.20, mapped by APEDA’s official product catalogue. FSSAI classifies sauces/condiments under category 12.6 (12.6.1 – sauces & dips) for additive/label norms—handy for spec sheets and compliance.

Exports (category scale & where it sells)

• India’s exports of HS 2103 (all sauces & preparations) were US$108 million in 2023, with top markets USA, UK, Australia, UAE, Bangladesh. (UN Comtrade via TrendEconomy). Peri-peri sits inside this bucket (usually 210390 sub-lines, including 21039020 for chilli sauce).
  
• Within value-added spices tracked by the Spices Board, “Curry powder/paste” (the closest official category for spice-based sauces/pastes) reached 72,420.97 tonnes worth ₹1,757.28 crore in FY 2023–24, with USA, UAE, UK among the largest buyers—showing strong demand for Indian spice sauces globally.
  

Quality & strengths (how India competes)

• Acid system: Indian peri-peri formulations leveraging coconut/toddy vinegar deliver a round, fruity acidity that differentiates from standard distilled vinegar bases. Useful for “Goan-style peri-peri” SKUs.
  
• Chilli inputs: Consistent heat using Indian frutescens and annuum varietals; brands can optionally showcase GI chillies (e.g., Khola) for terroir storytelling.
  
• Compliance: FSSAI 12.6 sets the additive/labelling framework; aligning to this plus buyer-country regs (EU, GCC) streamlines clearance.
  

Quick takeaways for IndiaUnbox

• Kokum → Lead with GI origin (Sindhudurg/Ratnagiri), anthocyanin colour strength, garcinol content, and FSSAI-recognized Kokum Fat for premium confectionery/cosmetic tie-ins. Export HS lines: 12079940 (dried rind), 1515.90 (butter/fat).
• Peri-Peri Sauce → Anchor in Goa-Portuguese culinary lineage using coconut/toddy vinegar and (optionally) GI chillies for “India-regional” differentiation; sell into markets already buying Indian sauces: US/UK/Aus/UAE. Use HS 21039020 (chilli sauce); cite HS 2103 export scale in buyer decks.