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Cambodge or Malabar Tamarindor Kudampuli is a tropical fruit which 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. The aroma is complex and best described as harsh and smokey. Cambodge is typically used to enhance flavor to dishes. 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. It is also used as a souring agent in industry grade products. Particularly in the southern region of India, it is used to enhance and highlight flavor in the curry style of cooking.

The tree from which Cambodge is harvested has the scientific classification Garcinia gummi-gutta and is home to the Southernmost parts of ranging from Kerala to the forests of Nilgiris. It is ideal for growth in semi-arid regions and can adapt to most forms of soil. It is drought resistant and needs a dry season to prosper. Buy authentic garcinia cambogia online from Thottam Farm Fresh.

It is famously known as “Kodampuli” in Malayalam, “Goraka” in Hindi, “Gamboge” in French and Malabar Tamarind in English.

The Cambodge has been receiving acclaim from all over the world for its health benefits. The Hydroxycritic acid found in the fruit is an active ingredient in anti-obesity drugs. Moreover, it is found to reduce stress levels, blood sugar levels and regulate cholesterol.


Storage Instructions:

Keep in a cool dry place, once opened, store in an airtight container for sustained use. Whole Cambodge lasts at maximum quality for about 2 years so use accordingly.

Health benefits:

Scientific studies have identified several health benefits of Cambodge, they include,

a) Controls Cholesterol

b) Promotes digestion

c) Regulates blood sugar levels

d) Lowers appetite

e) Improves blood circulation

Names in various languages:

Cambodge is known as Kudampuli in Malayalam, Murgal in Tamil, Kokam in Hindi and Bengali and Murgala in Kannada.

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