Cambodge, also known as ‘Malabar tamarind’ is often mistaken as kokum. We obtain the spice by drying the rind. The combodge gives Malabar/ Kerala fish curry a unique taste and identity. We can use Cambodge in South Indian dishes like Fish curry, coconut base curry, also included in chutneys and pickles. We need only three or four skins to season an average dish.