Pot Tamarind | Kudampuli

Tropical Garcinia cambogia is a species that is unique to South and Southeast Asia. The fruit is green to light yellow in appearance and resembles a little pumpkin. When making curries, garcinia gummi-gutta is added to the recipe to give them a sour taste. Many traditional recipes used in food preparation involve the fruit rind and extracts of Garcinia species. The rind is a component of several fish and prawn curries and coconut-based curries in Kerala. Vegetarian meals produced from fruit rind, such as chutneys and pickles, are highly popular.

Pot tamarind fruit rinds, which are fresh and dry, are used in several cuisines as a spice, condiment, and garnish to give food an acidic flavor and lengthen the shelf life of the dish. According to Ayurvedic medicine, "sour" tastes stimulate digestion.

Scientific name : Garcinia gummi-gutta
Ingredients : Pot tamarind

India and Southeast Asia are home to the garcinia tree. There is a substance called hydroxycitric acid (HCA) in the fruit rind. It may reduce the storage of fat, regulate appetite, and improve exercise endurance. HCA is typically derived from garcinia and used in dietary supplements. There isn't enough credible scientific evidence to support the widespread use of garcinia in dietary supplements.

Benefits

• May help in appetite control
• May reduce cholesterol
• May improve levels of HDL
• May block fat production
• May decrease insulin levels
• May regulate food carving
• Fights free radical
  

Recommended in traditional recipes of fish curries, meat preparations. Use as per personal tolerance of sourness in the preparation.

• Low-temperature storage of content has been found to be beneficial for maintaining its quality.
• Keep the tamarind dry and away from direct sunlight.
• Recommended to store pot tamarind in a ceramic storage container.