Among the lesser known spices of India, Malabar Tamarind (Kudam Puli) is one that stands unique for its culinary value. Primarily a souring agent it can be used as a substitute for Tamarind in many dishes. The rind of the Cambodge fruit contains Hydroxycitric acid (HCA) .
In appearance Malabar Tamarind looks like a small pumpkin which is usually green to pale yellow. Then it is dried using drier machine and after 40 hours the yellow coloured Tamarind turns to Black colour that is fully dried .
The consumption of Malabar tamarind can help reduce inflammation, decrease insulin levels, control blood sugar, boost the digestive process, release happy hormones, protect against stomach ulcers, control cholesterol, improve cardiovascular health, boost energy, detoxify the body, strengthen the bones and improve sleep