Sri Lankan spices – a journey of flavour and taste
Sri Lanka is the nation known for its breathtaking landscapes, rich cultural heritage, and, of course, its mouthwatering cuisine. The culinary journey of the island through the vibrant world of Sri Lankan foodexplores the spices that give Sri Lankan cuisine its own unique footprint of taste.
Introduction to Sri Lankan Cuisine
Sri Lankan cuisine is a delightful fusion of flavors, nuances of various cultures such as Indian, Dutch and Portuguese yet, the way it all comes together is a true reflection of the island’s history.
The Spices rule
The most distinguishing feature of Sri Lankan food is the bouquet of spices used. Sri Lankan cuisine uses Sri Lankan spices that are unique to the island – we spotlight the distinguished taste of Sri Lankan spices here.
The heart of Sri Lankan Spices
Many herbs and spices are at the heart of Sri Lankan spices, adding flavour, taste and aroma to dishes that define the island.
Ceylon Cinnamon: The staple
Ceylon cinnamon, often referred to as “true cinnamon,” is native to Sri Lanka and is known as the king of spices. Its delicate, sweet flavour is unique to Sri Lanka and is recognized as the only cinnamon worth its weight in gold. In Sri Lankan cuisine uses it in both savory and sweet dishes, imparting a subtle warmth and sweetness that enriches every dish.
Fiery Heat of Red Chili
Sri Lankan food is renowned for strong flavour and red hot chilli powder that drives the colour and fragrance. The chilies are used in various forms, from dried flakes to fresh peppers, to add intensity to curries, sambols, and other dishes which typically make up the Sri Lankan food.
Aromatic Curry Leaves
Fresh curry leaves are a staple in Sri Lankan cooking – without the curry leaves known as “karapincha” which release a distinct citrusy aroma when sautéed, the taste of Sri Lankan food is never the same. The leaves enhance the flavor of curries and rice dishes and is used commonly in Sri Lankan cooking.
The Earthy Essence of Turmeric
Turmeric not only adds a brilliant yellow hue to Sri Lankan dishes but also brings earthy, impeccable notes. It’s widely recognized for its health benefits and is a key ingredient in many Sri Lankan recipes.
Spice Blends: The Art of Flavour
Roasted curry powder – A 3:5 ratio Symphony of Spices
The Sri Lankan blend of ground spices is known as Thuna Paha (3:5 ratio of blended spices and herbs ). It contains a blend of spices, herbs and dried rice and is a powder that is aromatic and tasty. It is used for meat and fish dishes and sometimes sprinkled on cooked vegetables for added taste.
Unroasted Curry Powder – Aromatic Allure
Sri Lankan unroasted curry powder is a crucial component for veg based dishes. It’s a blend of coriander, cumin, and fenugreek seeds, among others, and is not roasted, making it the right flavour for vegetables and sometimes fish.
Mustard Seeds: Tiny Powerhouses
Mustard seeds are used for tempering and garnishing dishes. When they pop in hot oil, they release a nutty flavor that complements various Sri Lankan dishes. Mustard is ground to a powder and added to flavour white curries made with coconut milk and turmeric, along with fenugreek.
The Taste of Tradition
Rice and Curry: A Culinary Staple
Rice and curry is the quintessential Sri Lankan meal. It consists of rice served with an array of curries, sambols, and chutneys. The combination of flavors and textures is nothing short of a gastronomic adventure.
The Sri Lankan curries and other preparations are made using Sri Lankan spices