Traditional culinary ingredient originating from Sri Lanka and South Asian countries, made from the Garcinia cambogia fruit native to South Asia, well-known for its sour taste. These dried pieces are primarily used as souring agent in Sri Lankan and South Asian cuisine, providing tangy and acidic flavor that is both unique and distinctive, similar to tamarind but with own distinct taste profile. Commonly used in traditional Sri Lankan dishes, particularly seafood and meat curries, and can be incorporated into vegetable and lentil preparations. The sourness adds depth and complexity to dish flavors while acting as natural preservative, helping extend shelf life of pickles and chutneys. Highly concentrated, so use sparingly—small amount sufficient to achieve desired sourness level. Some recipes also use in desserts and beverages to impart unique tartness.
Traditional culinary ingredient originating from Sri Lanka and South Asian countries, made from the Garcinia cambogia fruit native to South Asia, well-known for its sour taste. These dried pieces are primarily used as souring agent in Sri Lankan and South Asian cuisine, providing tangy and acidic flavor that is both unique and distinctive, similar to tamarind but with own distinct taste profile. Commonly used in traditional Sri Lankan dishes, particularly seafood and meat curries, and can be incorporated into vegetable and lentil preparations. The sourness adds depth and complexity to dish flavors while acting as natural preservative, helping extend shelf life of pickles and chutneys. Highly concentrated, so use sparingly—small amount sufficient to achieve desired sourness level. Some recipes also use in desserts and beverages to impart unique tartness.