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.

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