SRI LANKA CULTURE
SPICES
Referred to as a "Spice Island," Sri Lanka has a rich history intertwined with the trade of aromatic spices. The island's warm climate and fertile soil make it an ideal place for growing a variety of spices that have become integral to both its cuisine and cultural heritage. These spices not only add depth and flavour to Sri Lankan dishes but have also played a significant role in its economy and history.
Cinnamon
Perhaps the most famous of Sri Lankan spices is cinnamon. Known as the “King of Spices”, true cinnamon (Ceylon cinnamon) is native to the island. It has been prized for its delicate flavour and aroma for centuries. The ancient Egyptians valued it for its medicinal properties and used it in the embalming process. Today, Ceylon cinnamon is a key ingredient in both sweet and savoury dishes, offering a subtle, refined taste that sets it apart from the more common cassia cinnamon.
Pepper
Black pepper, often called "black gold," has been one of Sri Lanka’s most important exports for centuries. Known for its sharp and pungent flavour, Sri Lankan pepper is a staple in the island’s cuisine. From curries to chutneys, this spice adds a fiery kick that defines the boldness of Sri Lankan dishes. The spice trade, particularly in pepper, attracted traders from around the world to influence the island’s history and culture.
Cardamom
Cardamom, known as the "queen of spices" is another prized spice grown in the central highlands of Sri Lanka. Its sweet, peppery, floral aroma and slightly citrusy flavour make it a key ingredient in many traditional dishes, especially desserts. In Sri Lankan households, cardamom is often added to rice dishes, puddings and to tea, providing a fragrant twist to the everyday brew.
Cloves
With their strong and fragrant taste, Cloves are a staple in Sri Lankan spice mixes. Used in everything from curries to spice-infused beverages, cloves add a warm, slightly bitter note that balances the richness of many dishes. High in antioxidants and many other benefits, cloves are regarded highly in Sri Lankan Ayurvedic medicine. The clove trade has been historically significant with the spice being one of the reasons for European colonisation efforts in the region.
Nutmeg and Mace
Nutmeg and mace are sibling spices derived from the same fruit. They are essential spices in Sri Lankan cooking. Nutmeg has a warm, sweet flavour that enhances both savoury dishes and desserts. Mace is the reddish outer layer of the seed and it is packed with a slightly more intense flavour and is often used in spice blends. These spices are valued not only for their culinary uses but also for their medicinal properties as a traditional remedy for digestive issues.
Turmeric
Turmeric with its vibrant yellow colour and earthy flavour, is a cornerstone of Sri Lankan cuisine. It is a staple in everyday meal preparation that is added for both colour and flavour. Used in curries, rice dishes and even beverages, turmeric is known for its anti-inflammatory properties and health benefits. It is a common practice to use turmeric for facials and homemade face masks for hyperpigmentation. It’s also an important cultural symbol in Sri Lanka, often used in religious rituals and ceremonies.
Curry Leaves
No Sri Lankan kitchen is complete without curry leaves. It is common to find a few curry leaves floating about in local curries. These aromatic leaves are often added at the beginning of cooking, imparting a unique fragrance and flavour to dishes. Whether fried, crushed or added whole, curry leaves are indispensable in creating the authentic taste of Sri Lankan cuisine. They are high in health benefits and can help with digestion, manage diabetes and cholesterol, and are even known to promote hair growth.
