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Goraka is acidic and fruity.

The Goraka fruit, often called kokum, is native to India. This sour spice is commonly used in South Indian and Sri Lankan cookery. It not only adds a distinct, pleasing sour taste, it also tenderizes meat.

It can be used like tamarind in fish and seafood curries. Goraka can also be added to slow-cooked meat stews.

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