Kodampuli or Kudampuli is sourced directly from the South Indian state of Kerala. Kudampuli or Kerala Tamarind is a small pumpkin or lemon-shaped fruit cultivated along Western ghats and the coastal areas of Kerala and Karnataka. Garcinia cambogia is the scientific name of the fruit and it’s also known by the name brindle berry, Malabar Tamarind and fish tamarind. This is also Kerala’s secret spice in seafood. Kodampuli is a medium-sized, evergreen tree and the flowers are sessile and axillary. Its leaves are dark green, elliptic, shining to obviate.
In its early days, the fruit has a green colour and as it matures, the colour gradually changes to yellow. Quality assured ripe Malabar Tamarind is collected directly from farmers who practise organic farming. Each Brindle berry fruit is cleanly washed and sliced open to remove the seeds. It’s then sun-dried in hygienic conditions for a couple of weeks to remove the water content. As it gets dried, each piece shrinks, get wrinkled, curls and attains black colour. South Indian culinary preparations have a wide range of recipes involving Kudampuli or Malabar Tamarind.
Kerala’s traditional fish curry preparation makes use of this dried Malabar Tamarind or Kudampuli as one of its main ingredients. The use of Kudampuli imparts sour flavour which inturn combines well with this spicy recipe. Kappa Puzhukku or Mashed tapioca with grounded coconut mixture along with traditional fish curry is undoubtedly one of the highlights of Kerala cuisine.
In Ayurveda, Kudampuli is known to have medicinal values like providing relief for arthritis pain and ulcers, aiding digestion and weight loss. According to recent studies, some of the nutritive ingredients in Garcinia cambogia is considered to have a positive influence on weight loss. Having Garcinia cambogia would reduce the appetite and prevents the body from absorbing fat. Even when we consider all these qualities, clinical trials found no such compelling evidence with the use of Garcinia Cambogia.
250 Grams, 500 Grams, 1 Kg