Tag: Malabar tamarind

While widely known for its potential weight loss benefits, the exact nutritional details of Malabar tamarind, or Kudampuli, are not always clear. A key fact is that its calorie content varies significantly depending on whether it is fresh or dried. A concentrated, dried rind contains a far greater calorie density than the fresh fruit due to the removal of water. Let's explore the nutritional specifics of this tropical fruit.

The peel of the Malabar tamarind fruit, also known as Garcinia cambogia, contains a significant amount of hydroxycitric acid (HCA), the active ingredient linked to weight loss claims. This tropical fruit, a staple in Southeast Asian cuisine, has gained international attention for its purported fat-blocking and appetite-suppressing properties.

Malabar tamarind, also known as Garcinia cambogia, contains a powerful phytochemical in its rind called hydroxycitric acid (HCA), which makes up 10-30% of the dried fruit rind. HCA is the primary derivative of interest due to its potential effects on weight management and metabolism. This compound is not only a key ingredient in many dietary supplements but is also a subject of extensive scientific research.

According to traditional Ayurvedic medicine, Malabar tamarind, also known as Garcinia cambogia, has been used for centuries to treat various ailments, particularly those related to digestion. But what does Malabar tamarind do for modern health and wellness, and is the hype surrounding its weight loss benefits justified?

Native to the Western Ghats of India, the tropical fruit garcinia is not a single plant but a genus with several species, each boasting its own set of regional names. The specific Indian name for garcinia depends on the species and the local language, with two of the most popular varieties being the Malabar tamarind (*Garcinia cambogia*) and Kokum (*Garcinia indica*).

According to traditional texts, the kokum tree (*Garcinia indica*) is native to the Western Ghats of India. A common question for those exploring the region's flora is: what is the Malayalam name of kokum tree? In Kerala, this evergreen tree is known by several names, most prominently 'Punampuli' and 'Kudampuli'.

Native to the Western Ghats of India, kokum is a versatile tropical fruit known for its tangy flavor and deep purple color. A lesser-known fact is that this fruit is known by several other names, including the botanical name *Garcinia indica* and the Ayurvedic term *Vrikshamla*.

While the term 'kokum' is famously associated with the cuisine of Goa and Maharashtra, the souring agent used in Kerala's rich culinary traditions is a different species entirely. In Kerala, what is often mistakenly called kokum is actually known as *kudampuli* or *kodampuli*, a critical ingredient for authentic regional dishes like fish curry.

Despite belonging to the same botanical family, Garcinia indica (kokum) and Garcinia cambogia/gummi-gutta (kudampuli) are distinct fruits with different origins, flavors, and culinary applications. This article clarifies the differences between these two beloved Indian souring agents.

Over 50 dietary supplements listed in the Australian Register of Therapeutic Goods contain ingredients related to Hydroxycitrate. A common and simple name for Hydroxycitrate is Hydroxycitric Acid, or HCA, derived primarily from the rind of the Garcinia cambogia fruit.