Goraka

Description

The fruit of a tropical species of Garcinia (Garcinia cambogia) is used to make Goraka. It is also known as brindleberry, Malabar tamarind, and kudam puli. Even though this plant’s fruits are too acidic to eat raw, their sun-dried rind is valued in Sri Lankan and South Indian cuisine as a substitute for lime or tamarind.

Goraka is also known to reduce inflammation and seafood allergies by up to 80% by lowering the histamine level of seafood. The spice can also be used as a preservative. A latest clinical study found Goraka to be useful for people seeking to lose weight.

Making Use of Goraka

Dynamic Spize Goraka is a superb sour ingredient with a distinct flavour for fish curries and other seafood recipes. The Goraka also aids in maintaining the structure of shellfish, and the flavours go together extremely well.

Benefits for Your Health

• Reduces Bad Cholesterol.
• Helps Treat Obesity.
• Helps with Digestion.
• High in Antioxidants.
• It has Anticarcinogenic Properties.