Ceylon Spices

Herbs and spices have been a major influence on Eastern cuisine since times immemorial. Spices heighten the flavour and aroma of a dish. Currently, herbs and spices are valued beyond their rudimentary flavouring applications and see continued demand for various medicinal purposes.

As the name 'Spice Island' implies, Sri Lanka is no stranger to the world of herbs and spices. In fact, it is no exaggeration to state that spices have influenced the cuisine and the taste buds of the local communities with their rich flavour profiles and aromatic properties.

The 'Spice Island' came to be as a result of Sri Lanka's climatic conditions allowing for a variety of spices to be grown on the Island's soils. The abundance of these culinary treasures attracted the attention of many western nations throughout history who wished to source from Sri Lanka’s spice market.

Today, Sri Lanka's spice economy continues to flourish having penetrated the foreign markets which can't help but be allured by the rich aroma of Sri Lankan spices. Sri Lanka supplies the international market with some of the most sought-after spices and allied products such as cinnamon, pepper, cloves, cardamoms, nutmeg, mace and vanilla. Sri Lanka's spice exports have grown to amount to over 50% of all agricultural exports and continue to see upward trends as they find their way into the kitchens all over the globe.

Ceylon Spices refers to the premium, aromatic spices sourced from Sri Lanka, renowned for their rich flavors and high quality. These spices include cinnamon, cardamom, cloves, and pepper, often regarded as some of the best in the world due to the island’s ideal growing conditions and traditional cultivation methods.

Sri Lankan spices, plant seeds/roots/leaves/bark and fruits are used dry or fresh.

 

Cinnamon

If there is a spice that Sri Lanka is particularly famous for, it would undoubtedly be Cinnamon. 'Ceylon Cinnamon’ is world-renowned for its notable qualities such as unique flavour, colour 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 flavouring properties.

These thin brown pieces of bark emanate a sweet fragrance and are commonly found in bakery products, flavoured 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.

As Sri Lanka's most important spice export Ceylon Cinnamon not only sees exports in its natural form but is also processed into tablets, powder or essential oils to be exported to major markets, the value and importance placed on Ceylon Cinnamon rank Sri Lanka as the source for 90% of the true cinnamon exported around the world.

 


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 flavour that often let it substitute for chillies. In addition to flavouring, 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 lead 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 flavours 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 flavour 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 odour similar to that of lemon which is where its name is derived from. Lemongrass harmonizes meat and savoury 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 flavours. Cloves are an essential spice in Eastern cuisine and are primarily used to flavour 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.

 


Chili

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

 


Cumin Seeds

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 use in Middle Eastern and Asian cuisines. The most common variety of cumin traded around the world is of 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 dessert.

As a flavouring 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 flavour 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 Seeds and Leaves

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 its medicinal properties against upset stomachs, nausea, bacterial infections and more.

As spice coriander seeds are known for containing a rather spicy citrus flavour, 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 and Mace

Originating from the same tree Nutmeg and Mace are siblings in the spice world, nutmeg is the oval-shaped fruit while the 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 savoury 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 tenderizing 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, reduce muscle pains and inflammation while ginger extract helps with supporting cardiovascular health.

 


Fenugreek Seeds

Ceylon Fenugreek Seeds (Whole) are a premium offering of this versatile and aromatic spice, sourced from Sri Lanka. Fenugreek seeds, scientifically known as Trigonella foenum-graecum, are renowned for their distinctive bitter flavor and numerous health benefits. Whole fenugreek seeds are often used in culinary applications and herbal remedies. They can be toasted or dry-roasted to enhance their flavor, then ground or used whole in curries, spice blends, pickles, and bread recipes. Fenugreek seeds are also known for their potential health benefits, including digestive support, blood sugar regulation, and promoting milk production in breastfeeding mothers. 

 


Fennel Seeds

Fennel seeds are the dried seed of the fennel herb, and look like cumin seeds, only greener. They have an aniseed flavour and a warm, sweet aroma. They can be used on their own or in spice mixes such as Chinese five-spice powder and Indian panch phoran.

 


Mustard Seeds

Black mustard seeds are common in South Asian countries while these seeds boast to be more pungent and sharp than brown and white mustard seeds. The seeds are removed from their seed coats while it can be used as a whole seed or even in ground form. Whole mustard seeds are usually added to hot oil to bring out the full flavour profile. Mustard is one of the first spices that you add to a dish in the kitchen so that the oil is infused by its flavor.

Mustard seeds are rich in phyto nutrients, minerals, anti oxidants and vitamins as well as essential oils. Incorporating mustard seeds into your diet may improve digestion, strengthen bones and teeth, benefit your skin and hair and control your blood sugar levels. It also supports heart health too.

 


Mint Leaves

Mint is grown for its aromatic and flavorful leaves. Oval and serrated, the leaves of mint are indented with veins and come to a point. They impart a fresh clean scent and a strong mint flavor with sweet overtones. Leaves are commonly bright to dark green in color but some varieties can be purple, gray-green or even pale yellow. If allowed to flower mint will produce white and lavender to purple petite blooms. Young leaves will have the best flavor and texture, leaves allowed to mature on the plant for too long will become bitter and woodsy in flavor. The cool taste and sensation mint imparts is a result of the naturally occurring compound, menthol contained in the herb.

 


Garlic

Garlic products from Sri Lanka are known for their rich aroma and strong flavor, cultivated in fertile soils and tropical climates ideal for garlic farming. Sri Lankan garlic is often smaller than imported varieties but packs a more intense taste, making it a favorite in local and regional cuisines. The island offers a range of garlic products, including fresh garlic bulbs, garlic paste, and dried garlic flakes. These are popular in both domestic markets and export sectors. Grown mostly in the Northern and Eastern provinces, Sri Lankan garlic supports small-scale farmers and promotes organic, chemical-free cultivation practices.

 


Turmeric (Dry)

Turmeric is valued in every Sri Lankan kitchen for its powerful aroma and distinctive flavour. A pinch goes a long way, and brings a golden hue to mildly or spiced coconut broths and curries. It is grown in wet and intermediate zones of our island as a mono-crop and available in the market in dried whole or powdered form. Though there does seem to be many varieties, they are not specifically identified. From seasoning

dishes like curries and even rice, soups, stews, sauces and marinades, turmeric adds a warm, peppery flavour and works well even in teas and smoothies.

 


Garcinia (Goraka)

They are valued for their sundried rind which is widely used in Sri Lankan and Indian cooking. The ingredient is used in place of lime and tamarind in Indian sub continental cooking and is commonly known as Gambooge, Malabar Tamarind and Fish Tamarind. It is an essential ingredient in all the seafood loving kitchens in Sri Lanka. The dried fruit is used as a souring agent in South Indian and Sri Lankan famous fish curries and other seafood preparations.The dried Gorakarinds are used along with salt for washing seafood prior to cooking. Goraka is known to destroy histamine in fish by 80%. Goraka is also used as a preservative. Goraka is a key ingredient in preparing "Fish abulthiyal" which has a shelf life of about 7 days in room temperature. Goraka also improves the hardiness of the fishpieces.

It is used to promote digestion, and a decoction made out of it is used against Arthritis and some uterine deceases. It is also known to cure ulcers, weak gums and bowel complaints. Theleaves, bark and the flowers are used for treating fractures. It is also used in veterinary medicine. Goraka helps to boost the immune system, lower elevated levels of cholesterol and triglycerides, and help to protect the body against cancer.