Ceylon Spices

Spices in Sri Lanka 

The Indian Ocean tropical island of Sri Lanka formally known by names such as Taprobane, Serendib and Ceylon has been famous for its quality spices since time immemorial. The story of spices from Ceylon dates back to 14 th century and evidence has been uncovered of spice trade being conducted through roman period.

The western nations such as the Portuguese, Dutch and the English with maritime powers were attracted to the island mainly for its riches in spices. Sri Lanka being a tropical island close to the equator, the fertile and diverse soil types, varying micro climates and the favourable temperature variations, enhances the intrinsic value of most crops grown on this island. The spices and Herbs used for flavor, aroma and Medicinal properties derive a special value.


Spices Used in Sri Lanka
  •  Cinnamon: The Dutch started the cinnamon industry in Sri Lanka, and even today the island is the biggest producer of this, the most delicately scented of spices, which is used in curries and rice dishes.
  • Cardamom:Cardamom is an excellent in moderation to flavor curries, for sauces, and to give aroma to confectionary, especially wattalapam, atypical Malay egg pudding.
  • Pepper This pungent berry, the earliest spices known to human kind, is used as a substitute for red-hot chilies.
  • Cloves One of the best known of all spices, but also one of the most difficult to use because of their pungency, cloves are used in many types of curry and confectionery.
  • Coriander: Coriander is a basic ingredient used daily in Sri Lanka to add flavors to curries. Normally only the seeds are used, which are usually roasted before being ground.
  • Turmeric: Turmeric, which is often confused with saffron, is used as a condiment in curries. A little turmeric and salt are all that is necessary to preserve fish and meat.
  • Fenugreek: Fenugreek, which has a rather unpleasant scent and a bitter taste, is used to flavor and give the necessary binding or thickening effect to curries.
  • Sweet-cumin: This is spice is used in the preparation of curry powder together with coriander and cumin, and also as flavoring for sweet dishes.
  • Cummin: Cummin, which has a remarkable pungent and aromatic flavor, is one of the ingredients of curry powder together with sweet-cummin and coriander.
  • Curry Leaves: Curry leaves are generally used fresh in most rice and curry dishes, giving a very distinctive flavor and fragrance.
  • Lemon Grass: Lemon Grass, as its name implies, has a strong taste and smell of lemon. The bulbous part of their plant is used to flavor meat and fish dishes.
  • Gamboge: Gamboge, usually ground with a little hot water, is used as a souring and thickening agent in white curries, fish and meat preparations, and certain vegetable curries.

Popular posts from this blog

Aligatapera Drink (Avocado Drink)

Image
Ingredients 02 – 03 ripped avocado 01L Cold milk 08 – 10 ice cubes Sugar to taste 02 – 03 drops of vanilla (optional) Method Peal the avocado and remove the seed. Add avocado, and 500ml cold milk and blend until it becomes a smooth paste Add sugar to taste and blend another 1 minute Add remaining 500ml cold milk, fed drops of vanilla and ice cubes and blend another 1 minute Serve chilled Tips:  You can add a scoop of vanilla ice cream top and serve, which makes it more delicious
Read more

Yeast Rotti

Image
Ingredients: 02 cups of whole wheat flour or all purpose flour 1 1/2 tsp fresh yeast 1/2 cup warm water  01cup of water  Salt to taste  Flour to Dust  Butter or ghee for greasing the pan  Method Dissolve the yeast in ½ a cup of warm water and keep aside Mix salt with flour and sieve Put the flour mixture into a large deep round bowl Make a hole in between the flour and add about a cup of water. Mix the flour and knead to make stiff dough. (Keep the dough rest for 15 minutes) Slowly sprinkle the yeast mixture over the dough and remain kneading it till it becomes smooth and not sticky. Cover with a damp cloth and keep aside for another 30minutes. Divide the dough into equal round portions depending on your needs. Dust the ball with flour and roll it out. Place a thava pan on medium low heat and grease with butter or ghee Cook the rotti 2-3minutes until it spotted with dark brown spots Serve hot with a coconut chutney, fish ...
Read more

String Hoppers Pilau with Shrimps (Indi Appa Pilau)

Image
Ingredients 25 string hoppers 1 medium-sized carrot, cut into thin strips (Julian Style) 1/2 leek, cut into thin strips (Julian Style) 1 medium size tomato 2 eggs, beaten 25g green peice (pre cooked) 6 king shrimps, cleaned 7 chopped 1/2 medium-sized red onion, finely chopped 3 green chilies, finely chopped 2 garlic cloves, finely chopped 1/2 cm piece of fresh ginger 2 cardamom pods  1 clove Pandon Leaves & Curry Leaves salt to taste 2 tbsp ghee or margarine 30 g friend cashew nuts 20 g fried sultanas Methods Break the string hoppers into pieces and keep a side Heat the skillet or wok under low heat and add 2tbsp ghee or margarine. Once it’s melted add finely chopped red onions, green chilies, garlic, ginger, cardamom, cloves, pandon leaves and curry leaves and place the heat into medium low Once the added ingredients fried, add carrots and leeks and turn the heat down Cook those 2 – 4 minutes and add the beaten eggs and mix it with th...
Read more