Garcinia cambogia is a plant that is native to Southeast Asia. It’s also grown and readily used for cooking in India and other parts of Asia and Africa. The most useful part of Garcinia is the yellow-colored, pumpkin-shaped fruit, which is also called assam fruit.
Garcinia is primarily used in cooking as a spice, flavoring and preservation ingredient. The Garcinia fruit is commonly used as a souring agent for a variety of dishes in Asia and India, and because of this property, it’s also used in Ayurvedic (Indian) medicine as a digestive aid.
Garcinia fruit also has anti-bacterial properties and is used to cure and preserve fish in India and Southeast Asia. More recently, in Asia, this ingredient has been used as a food additive because it makes meals feel more filling, which prevents over-eating and supports weight loss.