Garcinia

Also called Malabar tamarind, the herb has a long history of use in Ayurveda for obesity due to its appetite-lowering properties. It is currently being studied for its possible effectiveness in lowering cholesterol and triglyceride levels. In India a decoction of the rind of the fruit is prescribed for rheumatism and bowel ailments, and the dried rind is commonly used to flavor foods in India and Ceylon because of its sour taste. The fruits of garcinia contain HCA, (-)-Hydroxycitric acid, and 500 mg of this substance are recommended taken at mealtimes.
Twenty years ago Hoffmann-Laroche performed studies with human volunteers, demonstrating its weight-reducing properties. The company later discontinued the studies because they considered the effective dose of the substance was too high.

Garcinia has a taste of SWEET and SOUR, and a temperature of WARM.