Coorg Vinegar – Kachampuli

Garcinia Vinegar - kachampuli
Garcinia Vinegar health benefits
Garcinia Vinegar for Cooking
Kachampuli

Coorg Vinegar – Kachampuli

hydroxycitric acid | Anti-Cholesterol | hypolipidemic

This type of vinegar is a concentrated and potent souring agent with a very lengthy shelf life. In Coorg (Karnataka), the syrup made from the Garcinia Cambogia fruit is popularly referred to as Kachampuli. The signature Pandi curry uses this vinegar as a condiment. They Hydroxycitric acid in this Kachampuli (Coorg Vinegar) is believed to help in weight loss.
Cart Details
FROM

320.00

Email A Friend
The Malabar Tamarind, otherwise known as Garcinia Cambogia, is a tropical fruit that is said to play the role of a weight-loss supplement. Popular belief has it that the fruit has the ability to keep the body from making fat while inhibiting appetite.It also plays a role in controlling blood sugar and cholesterol. Research has also revealed that the Hydroxycitric Acid in the fruit inhibits the enzyme that converts sugar into fat.The Kachampuli Coorg Vinegar is derived form this fruit.

The Garcinia fruit grows mostly in India, Coastal Karnataka/Kerala, Southeast Asia and parts of Central & West Africa where forests are moist. The fruit appears like a small pumpkin with a green to pale yellow hue. Most Garcinia trees are found in forested areas or in protected plantations where they are sometimes used for the production of coffee, pepper and spices.
Garcinia Cambogia is a fruit that contains Hydroxycitric Acid (HCA) that helps in weight loss. Its role in regulating fat accumulation (endogenous lipid biosynthesis) has been of great interest to many researchers. The hypothesis suggests that the acid helps in breaking down carbs. It is also said that appetite is significantly reduced by HCA.
The extract from Garcinia naturally inhibits the formation of fat molecules. Many people believe that Garcinia helps fight bad cholesterol and contains medicinal properties. Garcinia’s hypolipidemic ability can mitigate the peroxidative damage enhanced by ethanol.
The use of Garcinia in preparing curries is quite popular. The Garcinia rind and other extracts have been integrated in several traditional recipes. Other Garcinia species have been used to make different foods in Malaysia, Assam (India), Burma, Thailand and other countries in Southeast Asia.According to India’s Ayurveda, digestion is activated by sour flavors. The Garcinia rind and extract are popular condiments in India. The Thais use it as a souring agent for a variation sour curry in the south called Kaeng Som. Fish curing in South India and Sri Lanka is also done using Garcinia.
  • Garcinia Cambogia
  • Brindleberry
  • Malabar Tamarind
  • Kudam Puli (Pot Tamarind)
  • Panapuli
  • Punampuli
  • Kachampuli 
  • Coorg Vinegar
  • Kaachambuli