Classical Ayurvedic Profile & Preparation
Black garcinia extract of Coorg — a few drops give the signature dark sourness of pandi curry; intensely concentrated.
Traditional Preparation (Samskara)
Add by the teaspoon at the end of cooking; taste as you go — its sourness is far denser than vinegar.
Classical Provenance: Kodava (Coorg) tradition; vrikshamla class.
Synergistic Combinations (Samyoga)
- drops in Coorg curries
- as marinade souring agent
Contraindications & Viruddha Āhāra (Food Incompatibilities)
- Contraindication: high pitta, acidity, ulcers
- Contraindication: use in drops — extreme concentration
- Incompatible pairing (Viruddha): with milk (curdles)
Verified USDA Nutrition Facts for Kachampuli vinegar
Complete macronutrient, vitamin, and mineral profile per 100 grams and per 1 tsp (5g):
