What spices is Sri Lanka famous for?

Sri Lanka is most famous for Ceylon True Cinnamon, which has a distinct botanical classification from the cheaper cassia variety. The island also produces high-quality black and white pepper, cardamom, cloves, nutmeg, turmeric and ginger, largely from the central highlands and wet-zone lowlands.

What is the difference between Ceylon cinnamon and regular cinnamon?

Ceylon cinnamon (Cinnamomum verum) comes from Sri Lanka and has a delicate, layered flavour with low coumarin content. Most cinnamon sold globally is cassia (Cinnamomum cassia), which is cheaper, harder and more pungent. Ceylon cinnamon quills are soft enough to grind in a standard spice grinder and are considered safer for regular high-quantity consumption.

Where can I see spice gardens in Sri Lanka?

The Matale district, about 25 km north of Kandy, is the most visited spice-growing area. Many working gardens there offer guided tours showing pepper vines, cinnamon, cardamom and nutmeg growing side by side, along with demonstrations of traditional harvesting and processing methods.

Can I take Sri Lankan spices home from Sri Lanka?

Yes. Packaged spices are freely available at airports, supermarkets and specialty shops. Whole spices such as cinnamon quills and peppercorns travel best. Always check the import regulations of your destination country, as some restrict the quantity of plant-based products allowed in.

What is a Sri Lankan spice garden tour like?

A typical spice garden tour in Sri Lanka lasts one to two hours and includes a walk through a working garden where a guide identifies plants, explains their uses in cooking and Ayurvedic medicine, and demonstrates processing techniques. Many gardens offer the option to purchase fresh spices directly. Some tours include a hands-on cooking session.

Why did European colonial powers fight over Sri Lanka's spice trade?

Spices were among the most valuable traded commodities in the medieval and early modern periods — cinnamon alone was worth many times its weight in common goods in European markets. Sri Lanka was virtually the sole source of true cinnamon, making control of the island enormously profitable. The Portuguese, Dutch and British each held the island partly to maintain this monopoly.

What spices are used in Sri Lankan curry powder?

A typical Sri Lankan curry powder blend includes coriander, cumin, fennel, black pepper, cinnamon, cloves, cardamom and turmeric. Raw curry powder is used for mild coconut-based dishes; roasted curry powder, in which the spices are dry-roasted before grinding, gives a darker colour and more intense flavour used in meat and fish curries.

Are Sri Lankan spices good quality compared to Indian or Indonesian spices?

Sri Lankan cinnamon is widely regarded as the world's finest and is botanically distinct from the cinnamon grown elsewhere. Sri Lankan pepper, cardamom and cloves are also considered premium-grade by international buyers. The island's combination of highland micro-climates, traditional cultivation methods and relatively small-scale farming contributes to consistent quality.

Spices — Lakpura®

Spices enhance the colour, fragrance and flavour of food. In addition many of them also have many health benefits. Used in the right combination, spices can turn the simplest food into an aromatic and rich experience in the world of cooking. Of course, used incorrectly, if the wrong spices are combined, they will make food taste terrible and bitter. Hence care and knowledge is important for the successful use of spices. Here are a few interesting things to know when cooking with spices:

5 Things to know when you Cook with Spices:

A combination of spices when used properly depending on the food will mix to create a complex aroma and spicy flavour.
The maximum number of spices that can be combined safely is said to be around 20.
Sometimes taking away (not using) too much flavour, can enhance the remaining aroma and spiciness.
Heating spices in oils or fats enhance their fragrance and flavour.
Fresh spices smell and taste better than dry or processed ones.

Spices in Sri Lanka

Asia, most specifically Southeast Asia, has always been quite famous for its spicy foods. The region’s cooks have dabbled with the science of spices for millenia and are very experienced and used to cooking using spices. The fact that most spices are grown around the tropical regions of Southeast Asia played a large part in this. Sri Lanka, the pearl of the Indian Ocean, has been the centre of the spice trade throughout history.

5 Spice-related Historical Facts about Sri Lanka

Sri Lanka, historically renowned under names such as Tabrobane, Serendib and Ceylon, was famous for its high quality spices throughout history.
In ancient times it maintained relations with the Greeks, Romans and Arabs through its spice trade.
Old 14th century trade route maps of the world have proved that almost all trade routes passed through Sri Lanka. The main reasons for this popularity were the spices and ivory found in the tropical island.
The Portugese, Dutch and English found the country attractive, when they conquered Asia, mainly due its spice and ivory trade.
Tropical Sri Lanka with its diverse micro climates and soil types has many spices grown in the island, some of them endemic, which has been the cause for their lucrative spice trade throughout the ages.

There are many other spices in Sri Lanka, but these are the main. If you would need more information on the spices of Sri Lanka and their uses, The Sri Lankan Spice Council website has more information.

Join us from Lakpura as we guide you on the ‘Spiceperience’, a sensual journey you will never forget. Let us guide you into the world of spice so you may understand spices the Sri Lankan way!