Garcinia (Goraka) Powder

Goraka, known scientifically as Garcinia indica, is a tropical fruit native to South and Southeast Asia, and it has a special place in Sri Lankan culinary traditions. The fruit is small, round, and dark green when unripe, turning deep red upon ripening. In Sri Lanka, Goraka is traditionally sun-dried and then ground into a fine powder, known locally as Goraka Churnaya. This powder is prized for its tangy, sour flavor, which adds a distinct zest to Sri Lankan dishes.

In Sri Lankan cuisine, Goraka Powder is widely used as a natural souring agent in curries, sambols, and pickles. Unlike artificial souring agents, it imparts a unique fruity tang and enhances the depth of flavors in dishes, balancing spiciness and richness. It is especially popular in fish curries, crab preparations, and some vegetarian curries.

Beyond its culinary use, Goraka is also valued in traditional medicine. It is believed to aid digestion, support liver function, and act as a natural antioxidant. This dual use—both in cooking and wellness—makes it an integral part of Sri Lankan households.

The production of Goraka Powder in Sri Lanka follows traditional methods, ensuring that the fruit’s natural aroma and nutrients are preserved. Locally sourced Goraka is considered superior due to the island’s favorable climate, which produces fruits with intense flavor and deep color.