Spices in Sri Lanka
Sri Lankas history, rich in spices, began over 2,500 years ago. In the 16th century Ceylon, as it was then known, was discovered by Portuguese who soon began trading in cinnamon and other spices. The Dutch and British followed bringing with them their own history and influences, forming a strong western presence which created a history of food expressed with spices which can be tasted in the dishes today.
The Spices which are a vital part of Sri Lankan food are used by her people with such ease, creating food that is unique and interesting, adding subtle flavors and aromas, It is an Ayurvedic belief that spices have healing properties that can enhance well being.
Chilies, coriander, cumin, curry leaves, fennel, fenugreek, garlic, ginger, lemon grass, lime, onion, and rape and turmeric
Used in main meals to desserts and cakes, the islands food is expressed through vibrant colours and fragrant aromas of fresh spices.
Roasting of spices such as cumin seeds coriander and fennel to bring out their flavor is a method used to make a black curry, and the smell of a good curry powder being roasted can excite the senses to great heights.
To food lovers, Sri Lankan food is an expression of a colourful history and delightful surprise, just like the island.