Kodampuli Fruit: Flavours, Cultivation And Uses

Kodampuli is scientifically called Garcinia Cambogia and is naturally grown in the tropical forests of South India. Another name for this is Malabar Tamarind.

It is a very important ingredient in South Indian cuisine and has also been used for hundreds of years for curing various health ailments. It is specifically popular in the coastal regions of Kerala and Karnataka.

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The Kodampuli dominates the cuisines of these regions. Unfortunately, this versatile and extraordinary fruit is not very popular in the rest of India. Infact, many people are generally not even aware of the name of this fruit.

* Flavours of Kodampuli

Kodampuli is highly celebrated because of its different flavours, all of which are quite potent. The most dominant flavour in this fruit is the flavour of sourness. Along with this, there are also very subtle notes of floral and citrus flavours.

It is the multilayered flavours of the fruit that give it such a beautiful depth. Kodampuli is generally sold after being completely dried. In its dried form, it has a very dark black colour. Drying the fruit further intensifies its flavours and the fruit even adds more beauty to the food.