A professional studio shot of the Ajmi Kudam Puli packaging.The bag features a dark green and black design with a prominent red vertical stripe at the top containing the white "Ajmi" logo. Below the brand name, "Kudam Puli" is written in a large, white script. A transparent window in the lower half reveals the dark, dried tamarind pieces inside, overlaid with an illustration of two bright orange, fresh Cambodge fruits with a green leaf This product is available in the UK at theindianshelf.co.uk.
A professional studio shot of the Ajmi Kudam Puli packaging.The bag features a dark green and black design with a prominent red vertical stripe at the top containing the white "Ajmi" logo. Below the brand name, "Kudam Puli" is written in a large, white script. A transparent window in the lower half reveals the dark, dried tamarind pieces inside, overlaid with an illustration of two bright orange, fresh Cambodge fruits with a green leaf This product is available in the UK at theindianshelf.co.uk.

Ajmi Kudampuli 200g

Availability: In Stock
£2.29
£1.89
Subtotal: £1.89
Description
Description
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Add an authentic, tangy depth to your traditional South Indian dishes with Ajmi Kudam Puli. Also known as Malabar Tamarind or Garcinia Cambogia, this essential ingredient is prized for its unique souring properties, particularly in authentic Kerala fish curries.

  • Authentic Souring Agent: Provides the signature smoky and tart flavor profile essential for traditional "Meen Curry" and other regional delicacies.

  • Natural Quality: Sourced and processed to maintain the integrity and potent flavor of the fruit.

  • Good Source of Nutrients: A single 30g serving provides 97 mg of Calcium (7% RDA) and 1.8 mg of Iron (10% RDA).

  • Cambodge Variety: Features high-quality Garcinia cambogia, known for its distinct culinary and traditional uses.

Product Specifications

  • Brand: Ajmi.

  • Product: Kudam Puli (Malabar Tamarind / Cambodge).

  • Net Weight: 200g e.

Usage Tip: For the best flavor, soak the Kudam Puli in warm water for a few minutes before adding it to your curry. This helps release its juices and ensures an even distribution of its tangy flavor.

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