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Used in cooking since ancient times, Gambooge or the more common term being Goraka, is considered an essential in Sri Lankan households especially if you are a fan of seafood and pork. Used as a souring agent replacing tamarind and lime, the Goraka rind is sun-dried and preserved with the aid of smoking, salt and oil and later used in cooking. This is also used as a preservative and acts as one of the main ingredients when preparing Fish Ambulthiyal and Black Pork Curry which are some of the favourites in Sri Lankan cuisine. The Ceylon Goraka is also known for its immunity boosting qualities. According to Ayurvedic practices, this humble fruit also promotes digestion and aids in bowel complaints.
