What is Cambodge & How is it Used?
Cambodge is a tropical fruit that fares in green, red, and pale yellow in appearance. The fruit is ripened and then removed from the vine, uprooted, and left to dry in the sun. The dried rind is predominantly used as the condiment as we know it today. It is primarily grown and found in India, Southeast Asia, and Africa. The Cambodge or the Malabar Tamarind as it is more popularly known as is sourced from the trees scientifically classified as the “Garcinia Cambogia” trees. Cambodge is truly native to the Western Ghats hence why it is also known as Malabar tamarind. When you buy kudumpuli make sure that it is sourced from authentic farms which use standard procedures to carefully manufacture and cultivate it.
It is famously known as “Kudumpuli” in Malayalam, “Goraka” in Hindi, “Gamboge” in French, and Malabar tamarind in English. Malabar Tamarind or kudumpuli has its industrial, medicinal, and culinary uses. The parts of the Cambodge plant commonly known as Malabar tamarind, have been used by many Asian countries in traditional medicine for treating ailments and diseases such as intestinal parasites, constipation, cancer, piles. When you buy kudumpuly you are buying a spice that is a host to several essential nutrients. It contains B complex vitamins such as thiamin, folic acid, and niacin which positively affect your brain function, cell metabolism, and energy levels. Furthermore, the presence of these vitamins also improves digestion and cardiovascular health. Kudumpuli is also an excellent source of essential nutrients such as magnesium, potassium, and manganese which protects the body against skin wrinkling, eye diseases, prenatal health problems, etc. Kudumpuli or Malabar tamarind contains hydroxy citric acid, abbreviated to HCA which is found to contribute to weight loss capabilities in an individual. Malabar tamarind is one of the few known sources of HCA in the world where the rind of the kudumpuli fruit is small and green when it is unripe but a deep purple when it is mature, is very rich in HCA which is used to inhibit weight loss.
The presence of HCA in kudumpuli inhibits the conversion of carbohydrates into fats; then it works on the enzyme citrate lyase; which plays an important role in the synthesis of fatty acids and converting the sugars into lipids and triglycerides, which results in the slow down in the production of fats in the body. This is also how kudumpuli helps in controlling and reducing bad cholesterol (LDL) in the body. Another major compound present in kudumpuli is Garcinol which acts as an antioxidant, anti-bacterial, anti-inflammatory, and anti-carcinogenic agent. The scientific community has done various researches on Garcinol and has found out that neuroprotective properties which contribute to boosting the brain’s health. As a result of this compound, it is determined that they protect against neurodegenerative diseases such as Alzheimer’s disease. Buy kudumpuli and incorporate it into your daily diet to attain the most out of its medicinal benefits.
Buy kudumpuli and incorporate it into your daily diet after consulting with a doctor taking into care your health concerns and the types of medications you use. Kudumpuli is also good for digestion because of its astringent quality. Kudumpuli is also used to treat dysentery and intestinal parasites due to its antifungal properties. Buy kudumpuli and consume it in moderation to treat rheumatism, ear infections, and gastrointestinal disorders.
In the commercial industry, kudumpuli seeds are extracted from their oil which is used in cosmetic and confectionary uses. The butter which is made out of this oil is used to provide relief from cracked heels. It gets easily absorbed by the skin as it contains vitamin E and is easily oxidized. It is added to most of the lotions and creams in the commercial industry due to its healing properties for the skin. The confectionery industry uses it specifically for manufacturing desserts such as chocolates, pies, cookies, and sweets.
From the culinary perspective, The aroma of Malabar tamarind is complex and best described as harsh and smokey. Cambodge is typically used to enhance flavor to dishes and fortunately, it tastes better than it smells. It contributes a pleasant sourness with hints of sweetness and a slight trace of smoke. It is also usually substituted in place of tamarind in dishes as they share the same properties. Particularly in the southern region of India, it is used to enhance and highlight flavor in the curry style of cooking. Whenever a recipe calls for tamarind, know that you can buy kudumpuli and replace it with Malabar tamarind. It is also consumed as a drink after meals to aid digestion as it can be added with water and 2 cups of coconut milk which results in a tasty and healthy drink. Buy kudumpuli and store it in appropriate conditions to retain its freshness and flavour.