Garcinia cambogia,a small or medium sized tree with rounded crown and horizontal or dropping branches grown in the evergreen forests of the West Southern India and Sri Lanka. Leaves are dark green and shining, elliptic and abovate. The fruits are like pumpkin and of the size of an orange. The fruits are edible, but too sour to be eaten raw. They are commonly known as Malabar tamarind.

Garcinia cambogia are valued for the fleshy rind, which has been used from time immemorial in Travencore curries and as a tart food flavor by the people of South India. This provides to the dishes a pleasant, sweet-sour taste. Apart from this effect it provokes satiety and satisfaction.

The Hydroxy citric acid as the main principle in the rind of Garcinia is well known since years and now proved to be bringing about weight loss and is being used as a food supplement for obesity control. The manufacturing process of the extract follows water extraction, filtration, and precipitation by Calcium or Potassium, standardization, drying and milling.

Hydroxycitric acid: HCA is a close relative of citric acid, the component that gives citrus fruits their characteristic tart flavor. Unlike citric acid that is found throughout the plant kingdom, HCA is limited to only a few plant species. HCA comprises somewhere between 10 to 30% (by weight) of the dried rind of Garcinia fruit, by far the greatest amount known from any single source.

Garcinia Cambogia Extract
Latin Name:Garcinia Combogia
Part Used:Fruit
Specification:Hydroxy Citric acid(HCA) 50% 60%     10:1
Test Method:HPLC/TLC
Color:Off-white