Sri Lankan Spice Cheat Sheet
Here’s a list of some of the most important spices in Sri Lankan cooking, where to find them, how to use them and some of the dishes they might feature in.
Black mustard seeds
These guys feature heavily in Sri Lankan cooking especially right at the start of a dish being built in the tempering stage. They add an earthiness that runs through the entire cuisine and lets you know you’re eating a Sri Lankan dish.
Fennel seeds
Fennel seeds might be my favourite spice, I put them in everything. In Sri Lankan cuisine they feature heavily in meat based dishes, often being added at the start in the tempering phase and add a hint of anise and plenty of aroma when you bite down on them.
Cumin seeds
Cumin is fairly ubiquitous within the cuisine featuring both as a whole spice and in its ground form within curry powders. It’s warm and nutty with a distinct aroma when it hits the pan.
CORIANDER seeds
Coriander is used less often than fennel and cumin and rarely seen in the tempering stage. Coriander features a lot more often within the famous curry powders of Sri Lanka, forming an important base note.
CINNAMON
Cinnamon, and Ceylon Cinnamon in particular, is a vital element in a lot of what we make. Little sticks will often hit the pan alongside other whole spices like cardamom and cloves to create the most incredible aromatic blend that screams excitement and vibrancy.
Cardamom
Just like cinnamon, this almost ‘sweet’ spice is a wonderful addition to the overall aroma of many dishes and will also feature within powder blends.
CLOVES
Cloves are punchy and require an experienced touch when used. They complete the trio of almost sweet whole spices that make this cuisine so exciting.
CHILLI POWDER
One of the things that separates Sri Lankan food from North Indian food in particular is our ability to use heat where needed. Not all Sri Lankan dishes are spicy but those that are truly do pack a punch. Chilli powder plays a big role in creating that heat.
TURMERIC
Turmeric adds a wonderful colour and some earthiness but it can often be slightly over used. Using too much can create an overpowering flavour that detracts from the subtle notes it’s designed to add. A little bit goes a long way.
Black PEPPER
Do not underestimate the power of black pepper in Sri Lankan cooking. It can take a very basic parippu or dhal from a mellow dish to something a lot more exciting!
Fenugreek
Fenugreek is a powerful spice that needs to be used with care. It’s there to balance the dish out as opposed to being an overbearing element. It’s slightly bitter and adding too much or allowing it to burn can ruin a dish.