Using only top-quality raw materials and other ingredients to make the goods. It retains freshness, color and flavours.
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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. It is an essential ingredient in all the seafood loving kitchens in Sri Lanka.
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Tamarind in fish and seafood curries. Increasing insulin sensitivity. pleasing sour taste. Reducing inflammation. Decreasing lepton levels.
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You can find out how to make this paste on the internet. This paste can be used for about two years. These are 100% clean. We will do everything to resolve any problem. It is my duty to give you the best food.
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Goraka is an acidic and fruity fruit. It is widely used in cooking as a sour spice. It is an essential ingredient in all seafood dishes. Goraka fish is used as a source for curries and other seafood.
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The young Goraka fruits are green in color and it will gradually turn yellow when ripe. 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.
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Gamboge fruit originated from mostly. We dried Goroka(Gamboge) in natural sunlight. Sri Lanka having spread to the parts of the. In a grinder or even using a grinding stone, grind all ingredients together as a paste.
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Weight Loss. Weight - 250 grams.
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