Brindleberry / Cambodge

Brindleberry or Malabar Tamarind or Kudampuli is a tropical fruit hat transitions from green to pale yellow in appearance. The fruit is ripened and then removed from the vine and left to dry in the sun. The dried rind is predominantly used as the condiment as we know it today. 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.

KERALA ORIGIN: 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.

100% NATURAL & PESTICIDE FREE: Our malabar tamarind is sourced from farms that do not use any chemicals, pesticides, or insecticides.

WHOLESOME & PURE: Cambodge is used to mainly add sourness to curries in the Indian cuisine of cooking. It blends well with seafood complimenting the overall elements of each and every dish. It is also mixed onto meat-based recipes of curry cooking and used in several other dishes from all over India.

HEALTHY & NUTRITIOUS FOOD: Brindleberry 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.