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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
A classic Kerala fish curry featuring tender mackerel simmered in a tangy, spicy coconut milk gravy. Flavored with kudampuli (Malabar tamarind) and fragrant spices, it's a coastal delight best served with steamed rice or appam.
A classic Kerala dish featuring firm fish simmered in a tangy, spicy coconut milk gravy. The unique flavor comes from kudampuli (Malabar tamarind) and fragrant curry leaves, best served with steamed rice.
A creamy and tangy prawn curry from the coast of Kerala, simmered in a rich coconut milk gravy. The unique sourness from kudampuli (Malabar tamarind) makes this dish, also known as Chemmeen Curry, truly unforgettable.
Yes, Malabar tamarind, also known as Garcinia cambogia, is considered healthy due to its high content of hydroxycitric acid (HCA). HCA is studied for its potential benefits in weight management, digestion, and cholesterol regulation. It also possesses anti-inflammatory properties.
Per 100g, Malabar tamarind contains approximately 239 calories, 2.8g protein, 62.5g carbohydrates, and 0.6g fat. It's primarily a source of carbohydrates and is low in fat and protein.
Malabar tamarind is often associated with weight loss due to its hydroxycitric acid (HCA) content. HCA is believed to help block fat production and suppress appetite. While research is ongoing, it's often used as a supplement for this purpose.
Malabar tamarind is primarily used as a souring agent in South Indian cuisine, particularly in Kerala and coastal regions. It's added to fish curries, stews, and other dishes to impart a distinct tangy flavor. It's typically used in its dried form, soaked in water before use.
Malabar tamarind has a distinctly sour and tangy taste, often described as more intensely sour than regular tamarind, with a slightly fruity undertone. It provides a unique tartness that brightens up dishes.
Yes, Malabar tamarind is naturally vegan and gluten-free. It is a fruit-derived ingredient and contains no animal products or gluten-containing grains, making it suitable for these dietary preferences.
While Malabar tamarind is primarily carbohydrates (62.5g per 100g), it is typically used in small quantities as a condiment. Diabetics can generally consume it in moderation as part of a balanced diet, but should monitor overall carbohydrate intake.
malabar tamarind is a versatile ingredient found in cuisines around the world. With 239 calories per 100g and 2.8 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the condiment category with complete nutrition information.
View all condiment →Discover 10 recipes featuring malabar tamarind with step-by-step instructions.
Browse recipes →Dried Malabar tamarind should be stored in an airtight container in a cool, dry, and dark place. Proper storage helps maintain its flavor and prevents moisture absorption, ensuring it lasts for a long time, often several months to a year.
Hydroxycitric acid (HCA) is the primary active compound found in Malabar tamarind. It's a derivative of citric acid and is believed to inhibit an enzyme called citrate lyase, which plays a role in fat synthesis. HCA is also thought to increase serotonin levels, potentially leading to reduced appetite.
When used as a culinary ingredient in typical amounts, Malabar tamarind is generally safe. However, in concentrated supplement forms, some individuals might experience mild side effects like digestive discomfort, headaches, or skin rashes. It's always best to consult a healthcare professional before taking supplements.