Description
- Coorg Essence Kachampuli or the Coorg Dark Vinegar also known as Kudampuli and Brindleberry is a dark vinegar made from ripe fruits of the Garcinia gummi gutta tree found in the evergreen forests of Coorg.
- Kachampuli is mainly used in the final stages of meat cooking and gives the dish a distinct sour which when blended with spices is guaranteed to blow your mind, off late
- It is a very potent and concentrated souring agent with very long shelf life. It is extensively used to flavour many dishes from pandi curry to chicken fry.
- It is traditionally used for its health benefits and digestive goodness. From aiding in weight loss to lowering cholesterol the benefits are manifold.
- Regular consumption of Vinegar on an empty stomach suppresses appetite and blocks fat production in the body.
Kachampuli or the Coorg Dark Vinegar is an unique vinegar from Coorg, also known as Kudampuli and Brindleberry. It is a dark tart vinegar made from the fruit known as Panapuli (Garcinia Gummi Gutta) which belongs to the Garcinia family. This vinegar is known for its distinct. It is a very potent and concentrated souring agent with very long shelf life. It is extensively used to flavour many dishes from pandi curry to chicken fry. It is traditionally used for its health benefits and digestive goodness. From aiding in weight loss to lowering cholesterol the benefits are manifold. These vinegars have played the crucial role of souring agents across cuisines, balancing pungency and spice, acting as a pickling medium, and lending a distinct regional and cultural flavour profile to each cuisine.