HISTORY OF SPICES USED IN SRI LANKAN CUISINE

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

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. I will address this area of the use of spices for health & welbeing on another occasion . Today this area is being researched & even People from western cultures are rediscovering the goodness in the use of these herbs & Spices.

The ordinary Sinhalese curry contains up to thirteen herbs and spices:
I remember seeing a  Sri Lankan curry being presented to the 2 final contestants at the Australian Master Chef competetion & it was claimed that this curry had the most amount of ingredients in it & most of the ingredients formed the basis of the roasted curry powder. The contestants were asked to Identify all the individual Spices which was no doubt was a daunting task for the 2 final contestants!

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.