Description & Distribution 
Cambodge is the fruit of a moderate sized tree, with rounded crown, horizontal and drooping branches and dark green leaves. It thrives best in the evergreen forests of Konkan, stretching southwards to the Kerala coast and western ghats upto 180m. above sea level in the Nilgiris. Cambodge is more or less globular shaped like an orange, with ridges.

The dried pericarp of Cambodge is a substitute for tamarind and is characterized by exceedingly sharp but pleasant acidity.

Karnataka, Kerala and Tamil Nadu are the states producing Cambodge in India.

Harvest Season : July to August 
Marketing Season : September to October

Uses
The fruits though edible, are not eaten raw, except as an appetizer in East India. The dried pericarp is of great value for its delicate taste and flavor.

The dried rind possesses antiseptic properties. The rind contains 30% acid (calculated as citricacid) on the dry basis. It is used in medicines for ailments such as rheumatism, rickets, and enlargement of spine and for treating animal disorders.

The dried rind also finds use in polishing gold and sliver and for coagulating rubber latex.

On commercial scale, the concentrates of the dried rind are manufactured largely capturing the flavor of the dried fruit.