Ceylon Goraka, also known as "Goraka" is a traditional Sri Lankan ingredient made from the fruit of the Garcinia cambogia tree. It's a type of souring agent that is commonly used in Sri Lankan cuisine to add a sour taste to dishes. It's a brownish-red in color, and it has a unique flavor profile that is described as being sour, sweet and slightly bitter. The fruit is harvested when it's ripe and then dried in the sun for several days. After that, it is ground into a paste and mixed with salt, and then shaped into small blocks or balls. It's stored in a cool and dry place, and when needed it's grated or chopped and used in cooking. Goraka is an essential ingredient in many traditional Sri Lankan dishes, particularly in fish and meat curries. It's also used in the preparation of some pickles and chutneys. It's a key ingredient in the traditional Sri Lankan fish curry, "Ambulthiyal" and also in the popular "Sambol" condiment. Goraka is considered to have many health benefits such as aiding digestion and relieving stomach problems. It's produced by smallholder farmers and also by large-scale derivatives. The industry has faced many challenges such as the decrease of cultivation area due to the conversion of land to other crops, and also the lack of knowledge about the product among the new generation of consumers. However, there are organizations and initiatives that are working to revive the industry and promote sustainable farming practices.