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Cambodge


55.0050.00

Kokum s often halved and dried, so that the dried seeds are visible like citrus fruit.

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Description

Cambodge, also known as ‘malabar tamarind’ is often mistaken as kokum. We obtain the spice by drying the rind. The combodge gives malabar/ kerala fish curry the unique taste and identity. We can use cambodge in South Indian dishes like Fish curry , coconut base curry, also included in chutneys and pickles . We need only three or four skins  to season an average dish.

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