Garcinia cambogia paste, commonly known as Goraka paste is commonly used in curries, seafood dishes, chutneys, and sambols. It is best added to a dish during the cooking process to infuse the flavors or stirred in at the end for a final touch.

Goraka as it is known in Sinhalese, is widely used as a souring agent in curries, stews, and soups. It adds a tangy and slightly acidic flavor to the dishes. It must be cut it into small pieces and added to the cooking pot while preparing the dish. Goraka can be pickled in vinegar or brine. Simply slice the goraka into thin pieces, pack them into a clean jar, and cover them with vinegar or a brine solution (saltwater). Allow it to sit for a few weeks to develop the pickled flavor, and then it can be used as a condiment or ingredient in various recipes. Goraka can also be used to prepare tangy sauces and chutneys. Blend or grind Goraka along with other ingredients like chili, garlic, onion, and spices to make flavorful sauces that can be served with grilled meats, seafood, or vegetables.