Premium Cambodge
Export Quality from Western Ghats
- Origin Western Ghats, Kerala
- Family Clusiaceae (Guttiferae)
- HCA Content 15-30% (High quality)
- Grade Premium dried rind
- Moisture Max 12% | Natural acidity
- Packing 10kg cartons / 200kg bulk
- Export FOB/CIF - Small containers
- Certified FSSAI, Organic, Food grade
- Harvest May to July (monsoon)
- Shelf Life 24 months from processing
Export Quality Cambodge from India's Premier Tropical Fruit Growing Region - Trusted Indian Spice Trader & Bulk Supplier
As a trusted indian spice trader and bulk spice supplier, we specialize in Kerala's Cambodge representing an authentic traditional souring agent deeply rooted in South Indian coastal cuisine, particularly prized for its unique ability to enhance fish curries with natural tartness and preservation qualities. Our merchant export model ensures carefully selected Garcinia cambogia fruits sourced exclusively from the biodiversity-rich Western Ghats, where centuries-old cultivation practices guarantee consistent quality and high Hydroxycitric acid content (15-30%) for spice manufacturers, spice wholesalers, and bulk spice applications. Our spice exporter network maintains premium sourcing standards.
As specialized spice traders and bulk spice suppliers, we maintain direct relationships with certified farmers across Kerala's spice-growing regions, ensuring traceability from tree to export container. Our merchant export approach as spice wholesalers combines traditional sun-drying and modern processing facilities meeting international food safety standards including FSSAI, ISO 22000, and organic compliance, enabling us to serve spice manufacturers, ethnic food companies, and health supplement businesses across global markets with bulk indian spices container loads from 5-20 metric tons. Our spice supplier network guarantees reliable delivery to international spice traders.
Important Safety & Regulatory Information
Commercial Food Use: Our Cambodge is intended for traditional culinary applications and commercial food manufacturing. While Garcinia cambogia has been used traditionally in cooking for centuries, recent regulatory authorities (FDA, EFSA, TGA) have issued safety warnings regarding concentrated extracts for dietary supplements due to reported liver toxicity cases. Our natural dried rind products are processed for culinary use only and comply with international food additive regulations.
For Buyers: We recommend consulting local regulatory requirements for intended use. All our shipments include proper documentation for food-grade applications and are not intended for supplement manufacturing without appropriate regulatory approval in the destination country.
Basic Information
| Common Name: | Cambodge (Malabar Tamarind) |
| Botanical Name: | Garcinia cambogia (Garcinia gummi-gutta) |
| Family: | Clusiaceae (Guttiferae) |
| Origin: | Kerala (Western Ghats), India |
| Harvest Season: | May to July (monsoon period) |
| Part Used: | Dried fruit rind (pericarp lobes) |
| Shelf Life: | 24 months in proper storage |
Multi-Language Names
| Malayalam: | കുടമ്പുളി (Kodampuli) |
| Tamil: | காரக (Goraka) |
| Kannada: | ಉಪ್ಪಿನಕಾಯಿ (Uppinakaayi) |
| Hindi: | गोरका (Goraka) |
| English: | Malabar Tamarind, Brindleberry |
| French: | Gambouge, Tamarin de Malabar |
| German: | Gummiguttbaum |
| Chinese: | 关木 (Guan-mu) |
Why Choose Our Cambodge - Premium Indian Spice Trader & Bulk Supplier
As leading indian spice traders and bulk spice suppliers, we offer unmatched quality and service for your Cambodge requirements.
Trusted Spice Merchant Excellence
Our reputation as reliable indian spice traders stems from consistent quality delivery and transparent business practices with spice manufacturers worldwide.
- Reliability: Consistent supply chain as bulk spice supplier
- Quality: Premium sourcing through merchant export model
- Certification: Complete compliance for bulk spices export
- Transparency: Full traceability from source to delivery
Bulk Spice Supplier Advantages
Our merchant export capabilities ensure competitive pricing and reliable delivery for spice wholesalers and bulk indian spices requirements.
- Volume: Container loads to small quantities
- Pricing: Competitive rates for bulk spices
- Logistics: Streamlined spice exporter operations
- Support: Dedicated service for spice traders
Spice Manufacturer Partnership
We work closely with certified spice manufacturers and spice wholesalers to ensure consistent quality in our bulk spice offerings.
- Network: Established spice supplier relationships
- Quality: Rigorous testing and quality control
- Innovation: Latest processing techniques
- Sustainability: Eco-friendly practices
Global Spice Exporter Network
Our international presence as bulk indian spices supplier ensures seamless delivery to spice traders across global markets.
- Reach: Worldwide distribution network
- Documentation: Complete export compliance
- Customs: Smooth clearance procedures
- Service: End-to-end spice export support
Available Forms & Processing Types
Whole Dried Rind (Traditional Grade)
Sun-dried pericarp lobes maintaining traditional processing methods. Dark brown to black color with characteristic sour aroma.
- Processing: Sun-dried 7-10 days
- Moisture: 12-15%
- Color: Dark brown to black
- Best For: Fish curries, traditional cooking
Controlled Dried Rind (Export Grade)
Machine-dried with controlled temperature and humidity for consistent quality and extended shelf life.
- Processing: Controlled temperature drying
- Moisture: 8-12%
- Color: Consistent brown
- Best For: Commercial food processing
Powdered Cambodge
Fine ground powder from dried rinds, convenient for industrial applications and spice blends.
- Mesh Size: 40-80 mesh options
- Moisture: 8-10%
- Purity: 98%+ pure rind
- Best For: Spice blends, instant foods
Organic Certified Cambodge
NPOP and EU organic certified from pesticide-free cultivation with complete traceability documentation.
- Certification: NPOP, EU Organic
- Pesticides: Zero residue
- Traceability: Farm to export
- Best For: Premium organic products
Processing Methods & Quality Standards
Processing Methods
- Traditional Sun Drying: 7-10 days natural drying
- Controlled Dehydration: 50-60°C optimal temperature
- Steam Sterilization: Pathogen-free processing
- Quality Grading: Size and color classification
Quality Standards
- FSSAI Certified: Food safety compliance
- Organic Options: NPOP/EU certified varieties
- Lab Tested: HCA content verification
- Export Grade: International quality standards
Complete Product Specifications
| Parameter | Specification | Testing Method | Remarks |
|---|---|---|---|
| Country of Origin | India (Kerala State, Western Ghats) | Certificate of Origin | Native region cultivation |
| Harvest Period | May to July (Monsoon season) | Farmer Records | Peak ripeness period |
| Processing Method | Sun-dried/Controlled dried | Process Documentation | Traditional & modern methods |
| Commercial Part | Dried fruit rind (pericarp lobes) | Visual inspection | 6-8 lobes per fruit |
| Storage Conditions | Cool, dry place, <65% RH | Storage Guidelines | Away from moisture and light |
| Shelf Life | 24 months (whole), 18 months (powder) | Stability Studies | Proper storage essential |
| GMO Status | Non-GMO | Declaration | Naturally grown traditional variety |
| Parameter | Sun Dried | Controlled Dried | Powdered Form | Testing Method |
|---|---|---|---|---|
| Size/Dimension | 2-4 cm diameter pieces | 2-4 cm diameter pieces | 40-80 mesh size | Sieve analysis |
| Color | Dark brown to black | Brown to dark brown | Light brown powder | Visual inspection |
| Moisture Content | 12-15% max | 8-12% max | 8-10% max | Oven drying method |
| Foreign Matter | 2% max | 1% max | 0.5% max | Manual sorting |
| Broken/Damaged | 5% max | 3% max | N/A (powder) | Visual grading |
| Bulk Density | 350-400 kg/m³ | 380-420 kg/m³ | 450-500 kg/m³ | Volume displacement |
| Appearance | Curved rind pieces | Curved rind pieces | Fine powder | Visual assessment |
| Parameter | Specification | Testing Method | Standard Reference |
|---|---|---|---|
| Hydroxycitric Acid (HCA) | 15-30% (variety dependent) | HPLC Analysis | USP/Ph.Eur Standard |
| Citric Acid | 10-18% | Titrimetric Method | AOAC 942.15 |
| Total Ash | 4% max | AOAC 942.05 | Pharmacopoeia standard |
| Acid Insoluble Ash | 1% max | AOAC 941.12 | Quality parameter |
| pH (10% solution) | 2.5-3.5 | Potentiometric | Natural acidity range |
| Heavy Metals (Lead) | <3.0 ppm | ICP-MS | EU Regulation 2015/1005 |
| Heavy Metals (Cadmium) | <0.5 ppm | ICP-MS | EU Regulation 2015/1005 |
| Aflatoxins (Total) | <10 ppb | ELISA/LC-MS/MS | EU Commission Regulation |
| Pesticide Residues | Below MRL limits | GC-MS/LC-MS | EU/US/Japan MRL |
| Total Plate Count | <10⁴ cfu/g | Plate Count Method | ISO 4833 |
| Yeast & Mold | <10³ cfu/g | Plate Count Method | ISO 21527 |
| E.coli | <10 cfu/g | MPN Method | ISO 16649 |
| Package Type | Weight Options | Material | MOQ | Container Load |
|---|---|---|---|---|
| Jute Bags | 25kg, 50kg | Food grade jute with PE liner | 500 kg | 16-18 MT (20ft FCL) |
| PP Woven Bags | 25kg, 50kg | Virgin PP with LDPE liner | 500 kg | 18-20 MT (20ft FCL) |
| Corrugated Cartons | 10kg, 20kg | 5-ply cartons with inner bags | 1000 kg | 15-17 MT (20ft FCL) |
| Consumer Retail Packs | 100g, 250g, 500g | Laminated pouches with zip | 10000 pcs | As per pack size |
| Bulk FIBC Bags | 500kg, 1000kg | Food grade FIBC with liner | 2000 kg | 16-18 MT (20ft FCL) |
| Vacuum Packed | 1kg, 5kg, 10kg | Multi-layer barrier films | 500 kg | Extended shelf life |
| Private Label Glass Jars | 100g, 250g | Food grade glass with metal lids | 5000 pcs | Premium presentation |
| Product Form | HS Code | Required Documentation | Additional Notes |
|---|---|---|---|
| Dried Cambodge Rind (Whole) | 1211.90.30 | Certificate of Origin, Phytosanitary Certificate | Traditional dried fruit classification |
| Powdered Cambodge | 1211.90.30 | Certificate of Origin, Quality Analysis Report | Ground dried rind powder |
| Cambodge Extract (HCA enriched) | 13021918 | Certificate of Origin, COA, MSDS | Concentrated extract form |
| Organic Certified Cambodge | 1211.90.30 | Organic Certificate, Phytosanitary, COA | NPOP/EU/USDA certified |
| Food Grade Cambodge Powder | 2103.90.90 | FSSAI License, COA, Food Safety Certificate | As food condiment/flavoring |
| Spice Blend with Cambodge | 0910.99.10 | Complete ingredient list, COA | Mixed spice preparations |
Standard Export Documents
- Commercial Invoice
- Packing List
- Certificate of Origin (Chamber of Commerce)
- Phytosanitary Certificate (Plant Quarantine)
- Quality Analysis Report (HCA content verified)
- FSSAI License Copy
- Processing Certificate
Market-Specific Requirements
- USA: FDA Prior Notice, GRAS status verification
- EU: Novel Food regulation compliance, safety dossier
- Japan: MOH notification, JAS standards compliance
- Canada: CFIA notification, Health Canada approval
- Australia: TGA compliance for extract forms
- Singapore: AVA approval for food use
Products Available (Made from Cambodge)
Various forms and applications derived from premium Cambodge for culinary, commercial food, and traditional medicine industries.
Traditional Dried Rind
Whole sun-dried pericarp lobes for authentic fish curry preparations and traditional cooking.
Sun DriedCambodge Powder
Fine ground powder (40-80 mesh) for spice blends and instant food applications.
Food GradeHCA Extract Powder
Standardized Hydroxycitric acid extract for commercial applications with verified potency.
StandardizedOrganic Cambodge
NPOP/EU certified organic dried rind for premium organic food products and health stores.
OrganicFish Curry Spice Mix
Traditional spice blend with Cambodge for authentic South Indian fish curry preparations.
BlendLiquid Extract
Concentrated liquid extract for beverage industry and food manufacturers.
Liquid FormAyurvedic Grade
Traditional medicine grade Cambodge for Ayurvedic formulations and herbal preparations.
MedicinalInstant Soup Cubes
Cambodge-based soup cubes for instant preparation with authentic sour taste.
InstantUsage & Applications
Fish Curry & Seafood Dishes
Primary use as souring agent in Kerala and Tamil fish curries, providing characteristic tangy flavor and natural preservation qualities. Essential ingredient in traditional recipes like Kerala fish curry, Goan fish ambotik, and Sri Lankan fish curry.
Usage: 2-3 pieces per curry serving | Preparation: Soak in water or add directlySoups & Broths
Traditional use in South Indian rasam, sambar variations, and clear vegetable broths for natural acidity and digestive properties.
Benefit: Natural souring without artificial additives | Regional: Tamil Nadu, Kerala, KarnatakaBeverages & Drinks
Traditional sol kadhi (coconut curry drink), kokum sherbet, and refreshing summer coolers popular in Western India coastal regions.
Preparation: Extract with water, add coconut milk | Season: Summer cooling drinksPickles & Chutneys
Traditional pickle making, chutneys, and preserved condiments for extended shelf life and authentic sour taste enhancement.
Advantage: Natural preservation without chemicals | Shelf Life: 6-12 monthsReady-to-Eat Curry Products
Commercial curry manufacture, frozen meal preparation, and packaged Indian food products for retail and food service markets.
Form: Powder, extract | Products: Frozen curries, instant curry powders, meal kitsInstant Food & Seasoning
Instant soup mixes, seasoning blends, bouillon cubes, and convenience food products requiring natural acidity and flavor enhancement.
Advantage: Clean label ingredient | Applications: Soups, seasonings, instant foodsRestaurant & Food Service
Professional kitchens, ethnic restaurants, catering services specializing in South Indian, Sri Lankan, and Southeast Asian cuisines.
Form: Dried rind pieces, powder | Usage: Authentic ethnic cuisine preparationExport Food Manufacturing
International food manufacturers producing Asian cuisine products, ethnic food lines, and specialty condiments for global markets.
Markets: USA, EU, Middle East, Asia-Pacific | Products: Sauces, curry bases, ethnic foodsNatural Food Preservation
Traditional fish preservation method known as "Colombo curing" practiced by fishermen in Sri Lanka and Indian west coast, extending fish shelf life without refrigeration.
Method: Dried rind with salt | Benefit: 5-7 days preservation at room temperatureShelf Life Extension
Natural acidulant in processed foods, helping extend shelf life of meat products, curry bases, and prepared foods through pH reduction.
pH Range: 2.5-3.5 | Applications: Curry bases, sauces, marinadesAntimicrobial Properties
Research-backed antimicrobial activity against food spoilage bacteria, making it valuable for clean label preservation systems.
Research: Proven antibacterial activity | Application: Clean label preservationOrganic Preservation
NPOP/EU certified organic Cambodge for organic food manufacturers requiring natural preservation methods without synthetic additives.
Certification: Organic compliant | Market: Premium organic food productsAyurvedic Medicine
Traditional Ayurvedic formulations for digestive health, appetite stimulation, and gastrointestinal complaints. Known as "Vrikshamla" in Sanskrit texts.
Traditional Use: Digestive aid, gastric issues | Preparation: Decoctions, powdersTraditional Health Preparations
Folk medicine use for various health conditions including hemorrhoids, irregular periods, and digestive disorders in traditional Indian medicine systems.
Note: Traditional use only, not medical claims | Form: Dried rind preparationsHerbal Formulations
Component in traditional polyherbal formulations, digestive churnas, and Ayurvedic preparations for licensed traditional medicine manufacturers.
Use: Traditional medicine manufacturing | Regulation: Subject to local traditional medicine lawsResearch Applications
Raw material for pharmaceutical research, traditional medicine studies, and phytochemical research focusing on Hydroxycitric acid properties.
Application: Research and development | Grade: Research grade with COA