Already in the early days of trading Sri Lanka was known as a spice island.
Here are some spicy details
along with their Sinhalese name:
Abba - Mustard
Black mustard seed is very pungent and acrid. It is used whole,
powdered or finely ground, in everything from pickles and chutneys
to meat, fish and vegetable dishes.
Enasal - Cardamom
An exotic addition to rice dishes and confectionary, especially
in the Sri Lankan national pudding, Watalappam.
Curundu - Cinnamon
The finest quality cinnamon for cooking is pale in color with
a pleasing fragrance.
Sera - Lemon Grass
A vital ingredient in Sri Lankan, Thai and Mexican cooking to
flavor meat and fish.
Sadikka - Nutmeg
The fruits of the nutmeg tree have single-seed berries which
produce two different spices, mace and nutmeg. They greatly
improve the flavor of a curry dish.
Velliche Misis - Chilies
Ripe chilies may be cream, yellow, orange or even puple-black
and are easy to dry in the sun or in a slow oven.
