The Rich World of Sri Lankan Spices: A Culinary Journey
Sri Lanka, lovingly called the “Spice Island,” is a country that has been famous for its rich variety of spices since time unknown. It is these same spices that have played a major role in the history, culture, and cuisine of this island nation. From bustling markets infused with the wafting scent of freshly ground spices to lush plantations growing them, the spices of Sri Lanka have silently merged into the very identity of the nation. In this blog, we delve into the world of Sri Lankan spices, their history, cultivation, and even the indispensable role they play in Sri Lankan cuisine.
Brief Historical Overview
The story of spice fields began in this island nation and is intricately linked to Sri Lanka’s trade and colonization. As far back as the 6th century BC, the shores of Sri Lanka attracted traders from the Middle East, China, and India with their exotic spices. It is this spice trade that flourished over years, gaining the attention of the European colonial powers. This is an attempt at controlling the routes of spice trade that resulted in colonization, which had a strong impact on culture and the economy of Sri Lanka by the colonists—the Portuguese, the Dutch, and the British.
Cultivation and Harvesting
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.
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Spices and their role in Sri Lankan Cuisine
Spices are the soul of Sri Lankan cuisine, infusing each rice dish, be it fragrant or hearty with curries into sweet delicate desserts—refreshing drinks and other beverages. Careful balancing is what gives uniqueness and memorability to the cuisine of Sri Lanka.
Rice and Curry
Rice and curry represent the archetype of Sri Lankan food, making it, in effect, a plate of steamed rice served with several curries and side dishes. Each curry is flavored separately to give different tastes to the food, ranging from the searing heat of a fish curry to the marshmallow-like sweetness of a pumpkin curry. The rice itself is flavored with spices, which are mostly added to the cooking water, such as cinnamon, cardamom, and cloves.
Hoppers
Hoppers, or “appa,” are a popular Sri Lankan dish made from a fermented rice flour batter. It comes out in a small pan that is bowed-shaped, which appears bowl-shaped and gets cooked crisp at the edges, lacey with a soft, spongy middle. Hoppers are served with a diversity of spicy toppings like sambol, curry, and coconut milk.
Desserts and Drinks
These flavors find their way into Sri Lankan desserts and beverages, then complete the showcase of varieties from the island. From the warm, strong taste of a traditional Sri Lankan Christmas cake to the smooth, soothing flavor of spiced tea, spices are great adjuncts that give dimension and character to such sweet dishes.
Conclusion
Sri Lankan spices have found a place not only in history but also in the culture and cuisine of this beautiful island. From sweet and pungent cinnamon to fragrant cardamom, fiery black pepper, and pungent cloves, these spices put on an array of flavors characteristic of Sri Lankan cuisine: from hustling across spice markets to walking on a spice plantation and indulging in a traditional Sri Lankan meal, the rich world of Sri Lankan spices is just incomparable. BH Lanka Tours takes you on a culinary journey across Spice Island to explore the magical world of Sri Lankan spices.
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