Common Name: Garcinia Botanical Name: Garcinia cambogia (syn. Garcinia gummi-gutta) Plant Family: Clusiaceae Plant Part Used: Rind Form: Dried, Powdered Region & Habitat: Garcinia is native to tropical regions of South and Southeast Asia, particularly India, Sri Lanka, and Indonesia. The tree thrives in humid forests and lowland areas, where its fruit is harvested during the monsoon season. The rind is traditionally sliced, sun-dried, and ground into powder. Traditional & Cultural Use: The rind of Garcinia has been used as a souring agent in regional cooking across South India and Sri Lanka for centuries, especially in fish curries, lentil dishes, and pickles. It has also been used in seasonal food rituals and homemade spice mixtures. In the UK and EU, Garcinia appeared in imported culinary goods and spice blends prior to 1997, particularly through South Asian grocery stores and ethnic food markets. Preparation & Application: Used in small amounts as a natural souring component in food. Traditionally blended into curry powders, pastes, and preserved dishes. May also be combined with other botanicals in non-medicinal culinary or craft applications. Organoleptic Notes: Fine yellow to pale brown powder with a sharp, tangy aroma and sour, slightly fruity taste. Potent in flavour, best used in moderation.