Sri Lanka spices are more than just flavor agents. It is recognized for its history of more than 6000 years in the world. Spices are being used by many medical industries not only in the country but around the world. Even though India is known to be the world’s King of Spices, Spices are an essential part of Sri Lankan food throughout history. The spices give an appealing taste to the dishes. It awakens the taste buds in any meal consumed.
Below listed are the 20 essential types of Sri Lankan spices in a cuisine
- Red Chillis
- Turmeric
- Cinnamon
- Cardamom
- Cumin
- Coriander
- Mustard
- Fenugreek
- Curry Leaves
- Pandan Leaves
- Lemongrass (sera)
- Cloves
- Ginger
- Garlic
- Nutmeg
- Mustard
- Mint
- Fennel Seeds
- Tamarind
These spices give different flavors and colors to the dishes. Ex: Turmeric gives Sri Lankan curries their distinct golden-yellow color. Most of these listed spices have their own medicinal and disinfecting effects.
Ceylon cinnamon has a milder flavor and is used to gain more aroma for food. It is also used in fragrances. The Ceylon cinnamon powder comes from sticks. It is mainly used in desserts and other authentic dishes to gain more aroma and a stronger taste. The Ceylon cinnamon sticks come from the bark of the cinnamon trees.
Top essential Ceylon spices include aromatic flavorings and health benefits. These spices are special in their own taste and aroma. The Sri Lankan spices bring forward the authentic taste of all dishes from pol sambol to black chicken which is specialized in the country.