Sri Lankan
SPICE
Sri Lanka’s
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.
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 suitable flavors and aromas.
It is an Ayurvedic belief that spices have healing
properties that can enhance well being.
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 island food is
expressed through vibrant colors and fragrant aromas of fresh spices.
Roasting of spices such as cumin seeds, coriander and fennel
to bring out their flavors is a method used to make a black curry, and the
smell of a good curry a good curry powder being roasted can excite the senses
to great heights.
To food lovers, Sri Lankan food is an expression of a
colorful history and delightful surprise, just like the island.
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