𝐒𝐏𝐈𝐂𝐄𝐒 𝐒𝐑𝐈 𝐋𝐀𝐍𝐊𝐀

Sri Lanka has been famous for its exquisite range of spices for centuries. It’s these spices that are largely behind the mouth-watering flavors of Sri Lankan cuisine, be it curry of vegetables, red or white meat, fish or seafood, or even some sweetmeat. The spices from Sri Lanka mainly include Ceylon Cinnamon, Ceylon Pepper, Ceylon Cloves, Ceylon Cardamom, Ceylon Nutmeg, as well as mace, and Vanilla. Sri Lanka is also home to a range of additives and herbs including a variety of chillies, coriander seeds, and leaves, curry leaves, cumin, fennel, fenugreek, ginger, mustard, tamarind, and turmeric among others. Out of Sri Lanka’s exports falling under other agriculture commodities, 56% comprises spices and allied products and the essential oil sector while 55% is made up of cinnamon and related product exports. Ceylon Spices are more than just flavor agents. Most of them carry important medicinal properties and are widely used in alternative medicine and pharmacology. Some of them like true cinnamon and cloves are ingredients used in perfume and cosmetic industries mainly because of their distinctive fragrance.

Garlic

Garlic is slightly spicy, but not in the same way as other hot spices such as chili and cayenne pepper. The spiciest form of garlic is raw garlic, and the flavor becomes much more mellow when it is cooked. There are many benefits of garlic being taken as food and medicine in everyday life. Eating garlic improves memory and improves immunity. It contains vitamins A, B, C, and E and reduces blood sugar. For high blood pressure, garlic provides many minerals needed by the body. Selenium, copper, phosphorus, calcium, and manganese are among them. It also contains vitamin B6 and vitamin C. Also, there are many nutrients contained in one hundred grams of garlic.

A specialty of garlic is its strong aphrodisiac power as well as its health protection drug. Garlic is a great medicine that stimulates the ureteric nerves that relieve phlegm. It also has the power to prevent blood clots from forming in the blood vessels that lead to heart attacks. Also, garlic travels through the body in many ways. Destroys phlegm. Also an insecticide. Stimulates the stomach. It is a diuretic. Nourishes. Garlic has a smooth texture and heat. Garlic is also good for the eyes.
Garlic is a powerful antibiotic. It also has the power to destroy bacteria, antivirals, and fungi. Garlic is great medicine for many diseases. Bleeding, infectious diseases, colds, and lung diseases are also among them. It is best to eat garlic to maintain the best

Cinnamon

If there is a spice that Sri Lanka is specifically famous for, it’d undoubtedly be Cinnamon. 'Ceylon Cinnamon’ is world-renowned for its notable qualities such as impressive flavor, color, and aroma in comparison with Cassia. It has been a major spice in Sri Lanka culture for years as a food preservative and later for its natural flavoring properties. These thin brown pieces of bark emanate a sweet fragrance and are commonly found in bakery products, flavored teas, or meat preservation. It is not only an excellent elevator but also an acknowledged health blessing as it possesses medical properties to treat chronic diseases such as diabetes and cancer. It also contains some anti-inflammatory properties.

Pepper

The king of spice, Pepper has the second-largest spice presence in Sri Lanka and is the largest spice presence in the global market. Obtained from Piper Nigrum vines, this spice is easily recognizable for its sharp aroma and mildly spicy flavor that often let it substitute for chillies. In addition to flavoring, pepper is ripe with medicinal properties and is often used in massages or other natural treatment methods.

Curry Leaves

Curry leaves or 'Karapincha' as referred to by locals come from a commonplace plant that can be found in almost any Sri Lankan home garden. These freshly plucked leaves give out a strong fragrance when tempered making them an ideal seasoning. As the name suggests, Curry leaves are an excellent addition to curry-based dishes that dominate Sri Lankan and Eastern cuisines. Curry leaves are most effective when freshly plucked, which leads to them being grown in many home gardens bringing a variety of medicinal properties against liver diseases, cholesterol, etc. while also lifting the dish's flavors to new heights.

Pandan Leaves

The Pandan leaves or 'Rampe' belong to a variety of screw-pine plants. The blade-like leaves of this plant possess an intense nutty aroma that makes it an ideal accompaniment for rice or curry-based dishes. Whatever the application, Pandan plants are a simple yet effective means to add aroma and flavor to a dish and are sure to fill your entire kitchen with its exotic fragrance.

Lemongrass

A tropical herb with culinary properties, lemongrass consists of long thick stalks of grass that produce an essential oil with an odor similar to that of lemon which is where its name is derived from. Lemongrass harmonizes meat and savory dishes making it one of the most widely used herbs in Sri Lankan cooking where its lower bulbous portions are used, pounded, or cut into slices. In addition to cooking Lemongrass also acts as a diuretic, tonic, or stimulant and exhibits various other medicinal properties, and is even utilized as an insect repellant making it one of the most versatile herbs grown in Sri Lanka.

Cloves

The dried unopened flower buds of an evergreen tree, this spice is easily identified by its incredibly intense spicy aroma and pungent bittersweet flavors. Cloves are an essential spice in Eastern cuisine and are primarily used to flavor and aromatize meat or rice-based dishes. Cloves are also known to be applied as medicines for dental applications and relieving toothaches or aid with digestion difficulties or processed to form cosmetics such as perfume, soap, and toothpaste. Sri Lanka commands significant attention within the cloves market as a result of displaying richer quality oils found in Sri Lankan cloves as opposed to other growers.

Cardamom

A spice among locals for its ability to send your taste buds into a spicy shock when bitten Cardamom is a small seed pod with black seeds inside that extrude its famous sweet fragrance. It is widely used in various meat curries and yellow rice dishes and is further utilized in making desserts or even added to your evening tea for a bit of spice. As one of the most valued spices in the world alongside saffron and vanilla, Cardamom truly lives up to its title of 'The Queen of Spice' with its broad culinary and medicinal uses.

Chilli

Simple yet effective chili is an easily accessible avenue to pack a spicy punch into a dish. These fiery capsicums come in a wide range of colors, sizes,s and most importantly hotness. Sri Lanka cultivates several varieties of chilies that are widely used in Sri Lankan cuisine ranging from the famous red chilies that can be used in almost any dish powdered, sliced,d or even dried for preservation and an extra crunch to green chilies which are known to be even hotter and contain some added zest.

Cumin

Cumin is a spice that is made from the harvested seed of Cuminum Cyminum plants, Cumin is one of the most prominent spices around the world as these tiny boat-shaped seeds have historically seen used in Middle Eastern and Asian cuisines. The most common variety of cumin traded around the world is the yellow-brown variety which is used for the preparation of dishes while other varieties such as the sweeter black cumin often seen used in the making of desserts. As a flavoring medium cumin is often used in roasted or ground form, toasting the cumin seeds has been found to be the most successful method of releasing their warm earthy aroma and sweet-spicy flavor that lends itself as an excellent accompaniment for vegetable curries or meat-based dishes. Beyond just a taste, elevator cumin is also known to possess distinct medicinal properties to aid against digestive difficulties, blood cholesterol, or diabetes.

Coriander

A delicate herb found in almost every vegetable garden in Sri Lanka Coriander has been a staple in Sri Lankan cuisine for centuries. Traditionally both the Coriander seeds and leaves have been utilized as a stimulant and spice or for their medicinal properties against upset stomachs, nausea, bacterial infections, and more. As a spice coriander seeds are known for containing a rather spicy citrus flavor, when used in culinary prospects the seeds are first roasted and ground into a fine powder to use in broth-based dishes and is an essential ingredient in Sri Lanka Curry powder. Coriander is certainly a chef's delight as the entire plant from leaves to stems are edible and filled with a tangy citrus smell making it an excellent addition to curries or salads and it is a very common sight to see torn Coriander leaves being utilized as a garnish in almost any high-end restaurant around the world.

Nutmeg & Mace

Originating from the same tree Nutmeg and Mace are siblings in the spice world, nutmeg is the oval-shaped fruit while mace is the reddish webbing that wraps around the pit. Nutmeg and mace are perhaps most famous for their applications in desserts such as cakes and pies but also find themselves in quite a few savory applications such as sausages or stews and are notably an essential ingredient for some seasonal Christmas beverages like eggnog.

Ginger

A spice that needs no introduction ginger is currently one of the most widely used spices in the world as more and more regional cuisines integrate ginger into their dishes. The spice is extracted from the thick gnarly roots of the ginger plant, originating from Asian regions it has been a favourite ingredient for both chefs and doctors thanks to its sheer versatility in both culinary and medicinal applications. A staple in Sri Lankan and Asian cuisine as whole ginger imparts a tart flavour with some peppery heat and mild sweetness that mellows when cooked. Ginger is used to tenderising and flavour meats and adds complexity to any dish it's used in. Ginger can also be ground into a fine powder to be used in making desserts or sliced and steeped with hot water to make ginger tea which is a popular beverage rich with health benefits. Beyond its use as a spice, ginger is renowned for its array of health benefits it is a known Antioxidant and has been found to greatly alleviate digestion difficulties and nausea, and reduce muscle pains and inflammation while ginger extract helps with supporting cardiovascular health..