Cambodge, also known as Malabar Tamarind is a spice used for its fruit. Cambodge fruit is native to Southern India and other Asian countries. The spice contains tartaric acid, glucose and phosphoric acid. The seeds of cambodge yield edible fat resembling kokum butter.


Trade in Cambodge fruit
The spice is gaining popularity in the international market because of its distinctive taste, flavor and aroma. Kerala, in India is one of the major producers of cambodge. Srilanka and Malaysia are other significant producers of the spice.

Uses of Cambodge fruit
Food Processing
The spice is extensively used in South India as a condiment for food seasoning, for curing of fish etc.

Medicines
The antiseptic properties of the spice makes it useful for preparing different medicines. The fruit rind is given to treat rheumatism and bowel complaints.

Varnish
A Yellow colored, translucent resin from the plant is used to manufacture varnish.

Veterinary Diseases
The spice is also used as a rinse for some veterinary diseases.