Types of Tamarind
The provided sources highlight different aspects of tamarind and its related varieties. The primary source, which discusses the six "tamarinds" of the southern states, lists several souring agents, including different types of tamarind.
The six "tamarinds" specifically mentioned are: Kudampuli/Malabar tamarind (Garcinia Cambogia or gummi-gutta), Kodukapuli/Manila tamarind (Pithecellobium dulce), Sarakondraipuli/Kondraipuli (Cassia fistula), Irumbanpuli (Averrhoa bilimbi), Punarpuli (Garcinia indica), and the most common, Tamarindus indica.
The source also notes that of these, only two are native to India: Kudampuli and Tamarindus indica. Kudampuli is endemic to the Western Ghats.
Other sources provide additional information about Malabar tamarind (Kudampuli), including its scientific name (Garcinia gummi-gutta) and its use as a spice and for its health benefits.
Availability in Kerala
The sources indicate that Malabar tamarind (Kudampuli) is a common tree in Kerala and is widely available. The fruit is used as a flavoring agent in Kerala's ethnic fish dishes.
Other Considerations
While the primary source focuses on six specific "tamarinds," it also mentions other souring agents used in Indian cuisine, such as citrus fruits, wood apple, and various berries. However, these are not classified as "puli" or tamarind.
Conclusion
Based on the provided information, the Kerala spice market primarily features the following types of tamarind: Kudampuli/Malabar tamarind (Garcinia gummi-gutta) and Tamarindus indica (the common tamarind). Other varieties like Kodukapuli, Sarakondraipuli, Irumbanpuli, and Punarpuli are also mentioned, but the focus is on the availability of Kudampuli and the common Tamarindus indica
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