Spices in Sri Lanka
Sri lanka is the land of spices in the Indian Ocean with the spices which are with rich flavors and aroma that is distinct only to ceylon. Among all the spices produce in ceylon, the most famous one is ceylon cinnamon. Here are some informations about most famous 8 species in Sri lanka, do not forget to buy some species when visiting Sri lanka !!.
Turmeric
It is grown extensively throughout the island except in the mountain and is often to be found growing under coconut trees. Its grows up into a height of 90- 180 cm. It really is developed mainly for the root beginnings which are useful for food preparation, for medication and as a dye. Though used mainly as a powder, turmeric is also used fresh in its rhizome in certain regions of the world. Turmeric is grown in soutueast asian countries due to their tropical climes but native to southwest india.
Cinnamon
Cinnamon is a Spice obtained from the bark of several tree spices from genuis cinnamon. we do use cinnamon mostly as an aromatic condiment and flavouring additive in a wide variety of cuisines. sweet and savoury dishes, in breakfast serials ,snack foods tea and traditional foods.. Kandy ,haputhale, Horton plains are the central Hills Areas where cinnamon come from. also it’s growing along the coastal belt from negammbo to matara and kalutara, ratnapura areas ..can be purchased as powder, cinnamon stick, cinnamon oil, also there are so many products such as cinnamon tea ,cinnamon facial wash ,shampoo ,all beauty products also so many cooking products too.
Paper
after Ceylon Cinnamon, the paper has the potential pungent flavor with a highly noticeable aromatic quality. most Sri Lanka food comes with spicy flavor.black paper is one of the main important spices in Sri Lankan kitchens .there are three variety of paper can be found in Sri Lanka called black pepper green and white paper .all peppers are hand-picked. matale, Kandy, kegalle,badulla are the major district where most pepper comes to the market.
Curry leaves
Curry leaves or ‘ karapincha’ as referred to by locals come from a common place 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. Not everyone in the world uses whole curry leaves to flavor their curries, but in sri lanka, you will see them everywhere. They are often inside pies short eats and sometimes in rice too. But it is always in “vade”. Curry leaves have many medicinal properties including being anti diabetic. Also karapincha juice is very healthy drink as it’s taste too.
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 it is name is derived from. lemongrass harmonizes meat and Savory dishes making it one of the most widely used in Sri Lankan cooking where its lower bulbous portation are used. founded by cut into slices. in Sri Lanka lemongrass is reported to have been growing badulla, and I’m hambantota areas.
Cardamom
The queen of spices is the nickname given to cardamom. A spice used in both savory and sweet dishes. Cardamom, also known as cardamom is a small spindle shaped seed pod with black seeds inside. The covers are thin and pole green or dark brown. It is the third on the list of the world’s most expensive spices, right behind vanilla and saffron. While its native to india, sri Lanka is one of the main suppliers of both the white and green varieties. This is often found in curries, sambols, and also in spiced tea and is one of the most sought after and expensive spices.
Cloves.
The dried unopened flower buds an evergreen tree.this spice is easily identified by its incredibly intense spicy aroma and pungent bittersweet flavour. Cloves are known to be applied medicines for dental applications and relieving toothaches or aid with digestion difficulties or processed to form cosmetics,such as perfumes soap and toothpaste. Cloves are mostly used as a flavouring agent in rice staples, curries,meats and marinades.
Ginger
Ginger is the root of flowering plant. It is used as a spice for food, favouring for beverages or in folk medicine. Ginger originated in south china and later spread all over asia followed by the african continent.Another crop that is often grown under coconuts as an intercrop. The stems look rather like bamboo with narrow green leaves and yellow flower and are about 1 m tsll. But it is the young fresh rhyzomes that are used to slice into sweet or savory dishes. Drying means it can be turned into a fine powder which actually has quite a different taste to the fresh rhyzome.
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