Malabar Tamarind (Cambodge) Grams:1000 Glossary Botanical name Anethum graveolens

Glossary Botanical name Anethum graveolens  Hindi Sowa  Kannada Sabasige  Konkani Shepu  Malayalam Sathakuppa  Marathi Surva

Its fragrant dried roots find many uses such as scenting fabric and linen

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Malabar Tamarind (Cambodge) Grams:1000 Glossary Botanical name Anethum graveolensAmong the lesser known spices of India, Malabar Tamarind is one that stands unique for its culinary value. Primarily a souring agent it can be used as a substitute for Tamarind in many dishes. The rind of the Cambodge fruit contains Hydroxycitric acid (HCA) which is widely used in anti obesity drugs. In appearance Malabar Tamarind looks like a small pumpkin which is usually green to pale yellow. The dried rind is used as a condiment, especially to