Malabar Kodampuli – மலபார் கொடம்புளி

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Malabar Kodampuli – மலபார் கொடம்புளி

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Product Description

Product Native: Unique spice rich in hydroxycitric acid is from the richest natural base of Western Ghats, Malabar (India)

Specialty: Adding sourness is an important part of South Indian Recipes. Usually Tamarind is used for the Sour taste nowadays but Kodampuli is the original spice used a century ago. Still in Kerala Kodampuli is used and it is one of the reason for the taste of their recipes. Though sour the Kodampuli taste will be little more sharper and provide best taste to the food. Usually Tamarind will not work better for people with ulcer or gastro issues. But Kodampuli can help solve these issues.
This Kodampuli is naturally processed from the Malabar region.

Ingredients: NA

Allergy Warning: None

Shelf life : 350 Days

Nature of the Food: Spice

Best Suited for: Healthier Sour taste additive for Fish, Gravy and Kuzhambu

“No Gluten, No Artificial flavors or colorings, No Additives or Preservatives”

Description

Product Native: Unique spice rich in hydroxycitric acid is from the richest natural base of Western Ghats, Malabar (India)

Specialty: Adding sourness is an important part of South Indian Recipes. Usually Tamarind is used for the Sour taste nowadays but Kodampuli is the original spice used a century ago. Still in Kerala Kodampuli is used and it is one of the reason for the taste of their recipes. Though sour the Kodampuli taste will be little more sharper and provide best taste to the food. Usually Tamarind will not work better for people with ulcer or gastro issues. But Kodampuli can help solve these issues.
This Kodampuli is naturally processed from the Malabar region.

Ingredients: NA

Allergy Warning: None

Shelf life : 350 Days

Nature of the Food: Spice

Best Suited for: Healthier Sour taste additive for Fish, Gravy and Kuzhambu

“No Gluten, No Artificial flavors or colorings, No Additives or Preservatives”

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Product Native: Unique spice rich in hydroxycitric acid is from the richest natural base of Western Ghats, Malabar (India) Specialty: Adding sourness is an important part of South Indian Recipes. Usually Tamarind is used for the Sour taste nowadays but Kodampuli is the original spice used a century ago. Still in Kerala Kodampuli is used and it is one of the reason for the taste of their recipes. Though sour the Kodampuli taste will be little more sharper and provide best taste to the food. Usually Tamarind will not work better for people with ulcer or gastro issues. But Kodampuli can help solve these issues. This Kodampuli is naturally processed from the Malabar region. Ingredients: NA Allergy Warning: None Shelf life : 350 Days Nature of the Food: Spice Best Suited for: Healthier Sour taste additive for Fish, Gravy and Kuzhambu “No Gluten, No Artificial flavors or colorings, No Additives or Preservatives”" >
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