Garcinia morella (Goraka)

Sour gourd is an indispensable spice in the kitchen. Garcinia morella (Goraka) is well known in the village as a flavoring agent in cooking as well as a food preservative. Although there are 4 types of snorts, hot snorts, flower snorts, cow snorts, country snorts, etc., only cow snorts and hot snorts are mainly used for food preparation. The flower gourd is not used for food but the country gourd is used as a fruit.

Garcinia morella (Goraka) is a high yielding crop that can be harvested at no cost. It is an appetite suppressant. Dried Garcinia morella (Goraka) bark is used for food as well as medicine. Snoring can also be used to control blood cholesterol levels. Garcinia morella (Goraka) is also a proven remedy for hemorrhoids and worms. Weight gain can be controlled by eating daily. Garcinia morella (Goraka) is also used for various purposes in daily life. Garcinia morella (Goraka) is widely used in the preparation of meat and fish as well as in sourdough and jadi. Put the garlic in a bowl with the gourd husks and keep it light-resistant to preserve the garlic.

Gamboge is a medium evergreen, shade-loving, relatively slow growing tree naturally found in the local tropical rainforests of Sri Lanka. The tree is small to medium sized with horizontal or drooping branches. Its bark is blackish and rough with dark-yellow latex.The leaves are dark green, relatively thick and shiny. The leaves grow to be 5-13cm long and 2-8am broad. Goraka flowers are white blooms from February to April. The fruit is yellow, purple or red with 7–13 very deep vertical grooves. The flesh of the fruit is mild to distinctly acidic. Six to eight seeds, 2.5 cm long and 1.6 cm wide cling to the flesh of the fruit.

Goraka has been used in Sri Lanka since ancient times for culinary and medicinal purposes. The young Goraka fruits are green in color and it will gradually turn yellow when ripe. Once fully ripe, fruits are collected, cut in half, deseeded and sun-dried for a day. The sun-dried fruit halves are smoked till black, and are rubbed with a mixture of salt and oil before transferring to earthenware pots and tightly sealed. These will stay fresh for years.

Uses

The Goraka fruits are too acidic to be eaten raw. They are valued for their sundried rind which is widely used in Sri Lankan and Indian cooking. The ingredient is used in place of lime and tamarind in Indian sub continental cooking and is commonly known as Gambooge, Malabar Tamarind and Fish Tamarind. It is an essential ingredient in all the seafood loving kitchens in Sri Lanka. The dried fruit is used as a souring agent in South Indian and Sri Lankan famous fish curries and other seafood preparations.The dried Gorakarinds are used along with salt for washing seafood prior to cooking. Goraka is known to destroy histamine in fish by 80%. Gorakais also used as a preservative. Goraka is a key ingredient in preparing "Fish abulthiyal" which has a shelf life of about 7 days in room temperature. Goraka also improves the hardiness of the fishpieces.

Medicinal properties of Garcinia morella (Goraka):

According to scientific research, Garcinia morella (Goraka) is a drug that helps to lose weight, detoxify and preserve youth. In Ayurveda, Garcinia morella (Goraka) is known as "Vrikshamla". Ayurveda states that "Vrikshamla" is more beneficial to the heart as a sour-tasting substance. Garcinia morella (Gorak