Sri Lankas history, rich in spices, began over 2,500 years ago.  

In the 16th century Ceylon, as it was then known, was discovered by Portuguese who soon began trading in cinnamon and other spices. The Dutch and British followed bringing with them their own history and influences, forming a strong Western presence which created a history of food expressed with spices which can be tasted in the dishes today.

Is it any wonder that the Spices which are a vital part of Sri Lankan food are used by her people with such ease, creating food that is unique and interesting, adding subtle flavours and aromas.

It is an Ayurvedic belief that spices have healing properties that can enhance well being. The ordinary Singhalese curry contains up to thirteen herbs and spices:

Chillies, coriander, cumin, curry leaves, fennel, fenugreek, garlic, ginger, lemon grass, lime, onion, and rampe and turmeric.

Used in main meals to desserts and cakes, the islands food is expressed through vibrant colours and fragrant aromas of fresh spices.

Roasting of spices such as cumin seeds, coriander and fennel to bring out their flavour is a method used to make a black curry, and the smell of a good curry powder being roasted can excite the senses to great heights.

To food lovers, Sri Lankan food is an expression of a colourful history and delightful surprise, just like the island.

Please join us on one of our Cooking and Cultural Tours to Sri Lanka to learn more about the flavours and spices that are our Sri Lanka.

SPICE TIPS

• Use spices to enhance foods natural flavours
• Roasting spices like mustard seeds, fennel seeds, coriander, cumin and poppy seeds will accentuate their flavour and aroma
• To roast add spices and toast in a heavy skillet stirring to prevent burning, and until brown and flavoursome   
• Always use a dry spoon to measure spices
• Store spices in a cool, dark place away from moisture
• Use spices within 2 years of packaging to ensure maximum flavour

Please treat your spices well as they are an important ingredient in your pantry. They should be stored in an airtight jar away from direct light and heat. Use them to enhance the natural flavour of your food and experiment by combining spices that compliment each other to create new spice sensations. If you are just beginning to use spices, try adding a teaspoon of spice for 4 people and add to taste. Remember that freshly ground spices release their flavours more readily.

"LET THY FOOD BE THY MEDICINE" Hippocrates 460-377BC