Sri Lanka Spices

Sri Lanka Spices, historically known as Ceylon, has long been famous for its spices. The island’s tropical climate and rich soil create ideal conditions for growing a variety of spices, which have played a significant role in the country’s history, culture, and cuisine. Sri Lankan spices are known for their aromatic qualities, vibrant flavors, and medicinal properties.

Day Tours to Main Cultural Sites

There are many Cultural Heritage sites to see Sri Lanka Spices Gardens and Farms. Most famous places are Anuradhapura, Polonnaruwa, Kandy and Sigiriya.

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1. Ceylon Cinnamon (True Cinnamon)

Scientific Name: Cinnamomum verum
Overview: Ceylon Cinnamon is one of Sri Lanka’s most renowned spices, often referred to as “true cinnamon.” It is distinct from the more common Cassia cinnamon and is prized for its delicate, sweet flavor and fragrant aroma. Ceylon Cinnamon is a key ingredient in many Sri Lankan dishes and is also used in desserts, beverages, and traditional medicine. The spice is harvested from the inner bark of the cinnamon tree, which is rolled into thin, smooth quills.
Uses: Used in curries, baked goods, teas, and as a flavoring for sweets and desserts. It’s also valued for its health benefits, including anti-inflammatory properties and its role in regulating blood sugar levels.

2. Black Pepper

Scientific Name: Piper nigrum
Overview: Black Pepper, often called the “King of Spices,” is one of the oldest and most widely used spices in the world. Sri Lanka produces high-quality black pepper, which is known for its robust flavor and pungency. Black pepper is made by drying the unripe berries of the pepper plant, which are then ground into a powder or used whole.
Uses: Integral to Sri Lankan curries, spice blends (such as curry powder), and as a seasoning for various dishes. It is also used in traditional medicine for its digestive and anti-inflammatory properties.

3. Cardamom

Scientific Name: Elettaria cardamomum
Overview: Cardamom, often referred to as the “Queen of Spices,” is another valuable spice produced in Sri Lanka. The country is known for both green and black cardamom, although green cardamom is more prevalent. It has a sweet, floral flavor with hints of citrus and is widely used in both sweet and savory dishes.
Uses: Cardamom is used in Sri Lankan desserts, rice dishes, curries, and spice blends. It is also a common ingredient in chai tea and traditional herbal remedies.

4. Cloves

Scientific Name: Syzygium aromaticum
Overview: Cloves are the dried flower buds of the clove tree, and Sri Lanka is one of the world’s leading producers. Cloves have a strong, sweet, and spicy flavor and are used in a variety of culinary applications as well as in traditional medicine.
Uses: Cloves are used in Sri Lankan curries, spice blends (like garam masala), and in desserts. They are also used in Ayurvedic medicine for their analgesic and antiseptic properties, particularly for dental care.

5. Nutmeg and Mace

Scientific Name: Myristica fragrans
Overview: Nutmeg and mace come from the same tree; nutmeg is the seed, while mace is the reddish covering around the seed. Both spices have a warm, sweet flavor with nutty undertones. Sri Lanka produces high-quality nutmeg and mace, which are used in cooking as well as in traditional medicine.
Uses: Nutmeg is commonly used in Sri Lankan desserts, beverages, and curries, while mace is used in spice blends and for flavoring stews and soups. Both are also valued for their medicinal properties, including their use as a digestive aid.

6. Turmeric

Scientific Name: Curcuma longa
Overview: Turmeric is a bright yellow spice that is a staple in Sri Lankan cuisine. It is made from the rhizomes of the turmeric plant, which are boiled, dried, and ground into a powder. Turmeric has a warm, bitter taste and is known for its powerful anti-inflammatory and antioxidant properties.
Uses: Turmeric is used in nearly all Sri Lankan curries and spice blends. It is also used for its medicinal properties, particularly in Ayurvedic medicine, for treating a variety of conditions, including inflammation, digestive issues, and skin problems.

7. Coriander

Scientific Name: Coriandrum sativum
Overview: Coriander is a spice derived from the seeds of the coriander plant. It has a warm, nutty flavor with citrus undertones and is a key ingredient in Sri Lankan cooking. The seeds can be used whole or ground into a powder.
Uses: Coriander is used in spice blends like curry powder and is a key component in Sri Lankan curries and stews. It is also used in traditional medicine for its digestive and anti-inflammatory properties.

8. Curry Leaves

Scientific Name: Murraya koenigii
Overview: Curry leaves are an essential ingredient in Sri Lankan cuisine, known for their distinct, aromatic flavor. Unlike many other spices, curry leaves are used fresh rather than dried. The leaves are often sautéed in oil to release their flavor before being added to dishes.
Uses: Curry leaves are used in a wide variety of Sri Lankan dishes, including curries, sambols, and rice dishes. They are also used in traditional medicine for their antioxidant, antimicrobial, and anti-inflammatory properties.

9. Fenugreek

Scientific Name: Trigonella foenum-graecum
Overview: Fenugreek seeds have a slightly bitter, nutty flavor and are used both as a spice and a medicinal herb in Sri Lanka. The seeds are small, hard, and yellowish-brown, often used in cooking and in spice blends.
Uses: Fenugreek is commonly used in Sri Lankan curries, particularly fish curries, and in pickles. It is also known for its medicinal properties, including aiding digestion, reducing inflammation, and balancing blood sugar levels.

10. Mustard Seeds

Scientific Name: Brassica juncea
Overview: Mustard seeds are small, round seeds that are commonly used in Sri Lankan cooking. They have a pungent, spicy flavor and are often used in tempering, where they are fried in oil to release their aroma and flavor.
Uses: Mustard seeds are used in curries, pickles, and chutneys. They are also used in traditional medicine for their anti-inflammatory and digestive benefits.

Day Tour Price to Cultural Sites

Transport Cost for Anuradhapura USD 95 – Polonnaruwa USD 95 – Sigiriya USD 70 per private tour in an A/C car or van with an English speaking chauffeur-guide
Vehicle Options:
Car (up to 2 persons): Toyota Axio, Prius Hybrid, Premio/Honda Fit Shuttle or similar
Van (3 to 6 persons): Toyota KDH/Nissan Caravan or similar

Entrance ticket fee for Anuradhapura/Polonnaruwa/Sigiriya Sri Lanka – Ticket price for each place US$ 35 / EUR 31 / GBP 26) per foreign adult and US$ 17 / EUR 16 / GBP 13 ticket price per foreign child of age 05 – 12 years are applicable.

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