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. The ingredient is used in place of lime and tamarind in Indian subcontinental cooking and is commonly known as Gambooge, Malabar Tamarind, and Fish Tamarind.
It is an essential ingredient in all the seafood loving kitchens in Sri Lanka. The dried fruit is used as a souring agent in South Indian and Sri Lankan famous fish curries and other seafood preparations. The dried Gorakarinds are used along with salt for washing seafood prior to cooking. Goraka is known to destroy histamine in fish by 80%.
Goraka is also used as a preservative. Goraka is a key ingredient in preparing "Fish Abulthiyal" which has a shelf life of about 7 days at room temperature.
Various parts of Garcinia Cambogia are used in Ayurveda for its therapeutic and antiseptic properties. It is used to promote digestion, and a decoction made out of it is used against Arthritis and some uterine diseases. It is also known to cure ulcers, weak gums, and bowel complaints. The leaves, bark, and flowers are used for treating fractures. It is also used in veterinary medicine. Goraka helps to boost the immune system, lower elevated levels of cholesterol and triglycerides, and help to protect the body against cancer.