Takla

Takla is a type of fruit that grows on a deciduous tree native to Southeast Asia. The tree, scientifically known as *Garcinia xanthochymus*, produces a fleshy, edible fruit that is typically round or oval in shape. The skin of the ripe fruit is usually yellow to orange, and it has a tangy, somewhat sour flavor. Inside, the fruit contains a few seeds embedded in pulp.

The fruit is consumed fresh in its native regions and is also used in various culinary applications. It can be made into jams, jellies, and preserves due to its tartness. In some local cuisines, it is incorporated into savory dishes or used to add a sour note to curries and other preparations. The tree itself is sometimes cultivated for its fruit, though it is not a major commercial crop on a global scale.

Beyond its use as food, the takla tree and its fruit have traditional medicinal applications in some cultures. Various parts of the plant have been historically used to treat ailments, though scientific research supporting these claims is limited. The tree is generally hardy and adaptable to different soil conditions, often found growing in tropical and subtropical climates. The exact origin and spread of the takla tree are not precisely documented but are believed to be within the broader Indo-Malayan region.