Spices Used In Sri Lankan Cooking

This is an overview of the most common spices used in Sri Lankan Cooking and a side by side comparison of the spices so the student can get an idea of the size of each spice.

It is CRITICAL that you have a good quality curry powder with the right mix of ingredients.  Bad curry powder = a bad curry experience. 

Sri Lankans like it hot!  But do not worry if you like it mild - you can adjust the quantity in your cooking. 

Turmeric is used more in what is called our "white" curries which are more coconut-cream based and are typically not spicy. 

A close up look at Coriander and it's uses.  To prepare with cooking, it is typically roasted without oil.  It is one the most important ingredients in Sri Lankan cooking. 

"Celon" or "true" cinnamon is what comes from Sri Lanka.  It is very different than typical store bought cinnamon.  

Cardamom is an aromatic herb consisting of a pod with seeds inside of it.  You may want to pull them out of your curries after finishing your curry. 

Cloves are very pungent and spicy.  Put one in your mouth and it will numb your tongue.

Fenugreek are little golden seeds that are roasted in oil.  They have a very unique and fragrance odor.  In addition to cooking, it is used in Sri Lankan to care and promote one's hair. 

This is another herb typically used in a "white" curry.

Here is what curry leaves actually look like.  Curry leaves really make the difference when added to your dish.  

An inferior substitute, if you cannot find curry leaves, are bay leaves. 

This is one of my favorite spices.  We use it most of our sweet dishes - and even coffee!

Mustard seed is used in our popular side dish called sambol as well as certain meat dishes like pork curry. 

Great job finishing the course.  Now let's do the real thing and learn how to make Sri Lankan cuisine.  You'll find an attached document with a coupon code.