Sri Lankan Spices

Tropical climate and fertile soil, along with a host of other geographical factors, make Sri Lanka an ideal place for growing a vast variety of spices. Spice plantations in Sri Lanka are more or less confined to the central highlands and the southern regions of this island country. Some of the more popular spices grown in Sri Lanka include cinnamon, cardamom, cloves, nutmeg, and black pepper.

Cinnamon
Cinnamon from Sri Lanka is considered “true cinnamon” or “Ceylon cinnamon,” which has a light, sweet flavor rated far above the rest. Compared with its cousin cassia cinnamon, which is rather coarse in taste, Ceylon cinnamon has a finer and lighter taste. The peeling, drying, and rolling of quills from the bark of the Ceylon cinnamon tree are carefully done. In fact, formerly it was the most labor-intensive process in order to extract the best type of spice, treasured by many chefs and bakers worldwide.

Cardamom
Another major spice in Sri Lankan cuisine is cardamom—the “queen of spices.” himself. This crop is cultivated in the cool, misty highlands of Sri Lanka, where it enjoys a strong sweet aroma. Harvesting is done by hand, and the crop is dried to lock in the flavor and perfume correctly. Cardamom is used to flavor not just savory and sweet dishes but also the traditional Sri Lankan tea.

Cloves
Cloves are the dried flower buds of the Syzygium aromaticum tree, and Sri Lanka is one of the leading producers in the world. Harvesting of cloves is done at a mature pink color, then they are sun-dried until they are dark brown in color. The intense aroma and warm, sweet flavor make the clove useful for a wide range of dishes, including curries and rice dishes, sweets, and drinks.

Nutmeg and Mace
Nutmeg and mace are two spices derived from the same fruit of the Myristica fragrans tree. Nutmeg is the seed, while mace refers to the seed’s dried, lacy covering. With its warm, spicy flavor, it is primarily used in all dishes, both sweet and savory. In Sri Lanka, nutmeg and mace were particularly put into use in curries and meat dishes and most of the spice blends.

Black Pepper
Black pepper is referred to by many as the “king of spices,” although it is actually one of the world’s most commonly used spices. With its robust flavor and pungent fragrance, Ceylon black pepper becomes one of the finest varieties. The peppercorns are gathered green and sun-dried until they are black. Black pepper is a constituent in Sri Lankan cuisine that gives many dishes heat and depth.

Sri Lankan Spice Mixtures
Sri Lankan cuisine is admired for its complex and fragrant spice mixtures. These mixtures have been carefully formulated in a way that they create a balanced flavor in every dish. Some of the most popular spice mixtures in the cuisine of Sri Lanka include:

Curry Powder
Sri Lankan curry powder, “thuna paha,” is a blend of several spices that includes coriander, cumin, fennel, fenugreek, mustard seeds, and dried chilies. The spices are dry-roasted and then ground into a fine powder to create a rich, aromatic blend used in many different curries and stews.

Roasted Curry Powder
Roasted curry powder, or “thunapaha,” is a dark and intense version of the conventional curry powder. All the spices are roasted to dark brown color and finely ground. Used in curries for meat or fish, it gives depth and smokiness to the dishes.

Sambol
Sambol forms an integral part of the traditional Sri Lankan condiments, usually made with a combination of spices and coconut. There are many varieties of sambols, each having its flavor. Some of the famous ones are briefed below:

• Pol Sambol: It is prepared with fresh coconut gratings, red chilies, lime juice, and salt. Thus, it is spicy and sour in nature, mostly consumed with rice and curry.
• Katta sambol: This is a very hot concoction of red chilies, onions, and lime juice that will liven up the excitement of any dish.
• Seeni sambol: This sweet and savory chutney, caramelizing onions, dried fish, and spices together, is great with rice, bread, and even hoppers.