Natural medicinal exudates such as gum arabic are high-molecular-weight natural polysaccharides and are highly soluble in water. The dissolved solutions of these exudates show viscous behavior and exhibit favorable emulsion stability. These exudates have been widely used not only as a medicinal additive, such as a coating agent for tablets and as an emulsifier and stabilizer in beverage and food products, but also for other industrial applications, such as paints and ink. Gum ghatti was originally used as an alternative to gum arabic due to its similar properties to those found in gum arabic. Gum ghatti has been used as a food additive due to its excellent emulsification properties. In this study, we obtained gum ghatti nodules and branches as botanical specimens, which were collected from the same harvesting area. Refined gum ghatti processed from the collected gum ghatti nodules was found to comply with the specifications set by the Joint FAO/WHO Expert Committee on Food Additives (JECFA) and also to be identical to commercially available gum ghatti products as a food additive. Component analysis of the refined gum ghatti samples revealed that they contain arabinose (34.0-38.0 %), galactose (21.0-24.6 %), mannose (5.3-7.9 %), xylose (0.8-1.2 %), rhamnose (0.8-1.2 %), and glucuronic acid (15.4-18.6 %) as constituent sugars, protein (2.7-3.6 %), moisture (4.9-8.3 %), and tannin (0.041-0.092 %). As a result of the investigation of collected branches as botanical specimens, they were identified as Anogeissus latifolia Wallich. Detailed observation of their morphological characteristics revealed that many crystal cells were aligned in the lengthwise section of branch specimens.