Kodampuli is also known as Cambodge, fish tamarind, malabar tamarind and mistakenly as kokum. This fruit is used to add sourness to dishes/curries in Kerala. This is also Kerala’s secret spice in seafood. Kodampuli is a medium sized, evergreen tree and the flowers are sessile and axillary. Its leaves are dark green, elliptic, shining to obviate. It bears sweet sour mixed fruit. The fruit may resemble a yellow pumpkin. When the fruit ripes, its plucked form the vine, seeded and left to dry in the sun till it turns leathery.
This fruit is native to Indonesia and commonly found in South Asia. It is green in colour and round in shape. The ripened fruit looks yellow in colour. When it is ripened the fruit is picked and dry in the sunshine. Then it is dried in open smokey chambers. And it becomes black in colour.
Kodampuli (Cambodgia) – A Natural Anti-oxidant and an effective catalyst for weight loss – Uses in Ayurveda
Cambodgia also popular natural weight loss aid, because of its rich content hydroxycitric acid / HCA. Its extracts sometimes used in traditional medicine in purgatives. It is also helps to stomach upsets, digestion and its kashaym made out of used against arthritis and other uterine diseases, cure ulcers.