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.
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For more travel and background information on Sri Lanka, read our Sri Lanka Guide and the travel tips, helping you to make the most out of your holiday in Sri Lanka.