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Also known as: kudampuli vinegar, malabar tamarind vinegar
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
If stored in a cool, dark place, it can last indefinitely, though it is best used within 2 years for optimal flavor.
Freezing is not recommended as it can alter the acidity and flavor profile; room temperature storage is sufficient.
Apple cider vinegar or tamarind paste are the closest substitutes, though they lack the specific HCA profile.
No, garcinia vinegar is typically made from Garcinia cambogia (Malabar tamarind), while kokum vinegar is made from Garcinia indica.
Look for a deep amber or dark brown color and a strong, fruity, acidic aroma without any chemical smell.
Some raw, unfiltered versions may contain the 'mother' (beneficial bacteria), which appears as a cloudy sediment.
Yes, garcinia vinegar is naturally gluten-free as it is derived from fruit fermentation.
Yes, it makes an excellent base for vinaigrettes, especially when paired with honey or maple syrup to balance the sharpness.
It contains trace amounts of Vitamin C and B-complex vitamins, though it is primarily valued for its organic acids.
garcinia vinegar is a versatile ingredient found in cuisines around the world. With 18 calories per 100g and 0.1 grams of protein, it's a nutritious addition to many dishes.
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Yes, in Ayurvedic traditions, it is often used to stimulate appetite and improve digestion.