The tropical island of Sri Lanka, nestled in the Indian Ocean, boasts of quality spices, some of which date back to the 14^th century. In fact, the spices of Sri Lanka were a good reason for the country to have trade relations abroad. Western nations like Portuguese, Dutch, and the English were also attracted towards this island for its riches, one of which are the spices.

1. Kurundu (Cinnamon)

Cinnamon of Sri Lanka is considered to be the finest in the world and it is used in cooking as well as in manufacturing perfumes of the highest quality.

2. Abba (Mustard)

Being pungent and acrid, this spice is used in everything that the Sri Lankans cook, be it pickles, chutneys, meat, fish, or vegetables.

3. Enasal (Cardamom)

This popular spice finds its use in rice dishes and confectionary, especially the Sri Lankan pudding, Watalappam. It is expensive but is used in small quantities.

4. Goraka (Gamboge) 

If you want to give your fish gravy a Sri Lankan flavor, use this spice, which is of the color of liquorice and lends a sharp and sour taste to your dish.

5. Karabunati (Cloves)

The Sri Lankan cloves are of reddish-brown color and large in size. Being rich in fragrance, it is advised that these be used with discretion. The cloves are good to aid digestion and treat toothache.

6. Kaha (Tumeric)

This quality spice comes cheap but is one of the most marvelous medicinal beauties in the world. Besides lending a saffron-like shade to the dish, it is instrumental in treated internal injuries as well as in stopping excessive bleeding.

7. Karapincha (Curry leaves)

Used fresh or dried, this spice is available throughout the island country. Used to lend a character to regular dishes, this spice is also used for garnishing.

8. Sera (Lemon Grass)

Flavor your meat or fish dishes with this spice, which you can use in whole or powdered form.

9. Sadikka (Nutmeg)

You get two different spices – nutmeg and mace – in one tree and both are widely used. Used to improve the flavor of a curry, nutmeg is also used to chew within a paan (made of betel leaves).

10. Maduru (Sweet Cumin)

You must have used a lot of cumin in your kitchen, but try this sweet variety and you will be hooked on to it for life. This spice is mostly used to flavor desserts and alcoholic liqueurs.

The spices of Sri Lanka are flavorful and breezy, just like the island country itself. Use them in your daily cooking and you will agree too.

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