When the Garcinia cambogia fruit is harvested, it can be dried using various methods such as sun-drying or using dehydrators. The drying process removes the moisture from the fruit, resulting in a dry and shriveled appearance.

Dried Garcinia cambogia is commonly used in the production of Garcinia cambogia supplements, which are often marketed as natural weight loss aids. The dried fruit or its extract may be included in capsules, tablets, or powdered form.

Dried Garcinia cambogia can also be used as a spice in certain culinary traditions. In its dried form, the Garcinia cambogia fruit is often referred to as "kokum" or "kokum rind." It is widely used in various regional cuisines, particularly in India and Southeast Asia.

As a spice, dried Garcinia cambogia adds a tangy, sour, and slightly fruity flavor to dishes. It is commonly used in curries, chutneys, pickles, and sauces to enhance the overall taste profile. The sourness of dried Garcinia cambogia is attributed to the presence of hydroxycitric acid (HCA), which gives it a distinctive flavor.