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The fruit garcinia cambogia, also called the malabar tamarind, grows across southwest India, Myanmar and Indonesia
Kodampuli is very easy to use too. A small piece, soaked in water for some time, can be added to the dish and be allowed to dissolve along with other ingredients. Many people use kodampuli as an alternative to tamarind. Tamarind has one of the most important compounds known as hydroxycitric acid (HCA) which is connected to weight loss as it inhibits an enzyme in the body that specifically helps store fat.
Ginger is considered to be one of the most important and indispensable spices of Indian culinary practices.
Cinnamon leaves have a wonderful flavor and is often used to make baked and sweet dishes. They are a popular flavoring agent of biriyani.
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