Spices & Condiments
Garcinia (Goroka)
Sri Lankan Garcinia, scientifically known as Garcinia gummi-gutta, is a tropical fruit native to Sri Lanka and South Asia. The fruit is small, pumpkin-shaped, and green to pale yellow in color. Garcinia is commonly used in Sri Lankan cuisine, particularly in curries, where it adds a tangy flavor. It’s also known for its dried rind, which is often used as a spice and preservative.
Ginger
Sri Lankan Ginger is known for its robust flavor, rich aroma, and vibrant color. The rhizomes are typically smaller and more pungent compared to other varieties, with a spicy, slightly sweet taste that adds depth to both culinary and medicinal applications. Sri Lankan ginger is a key ingredient in many traditional dishes, as well as in herbal remedies and teas.
Sri Lankan Curry Powder
Sri Lankan curry powder is a rich, aromatic blend of spices, traditionally crafted to create the authentic flavors of Sri Lankan cuisine. The powder is a carefully balanced mixture of roasted and ground spices, which may include coriander, cumin, fennel, turmeric, mustard seeds, fenugreek, cloves, cinnamon, cardamom, black pepper, and curry leaves. This versatile spice blend is used to add depth and complexity to a variety of dishes, from curries to marinades.
Turmeric Powder
Sri Lankan turmeric is a vibrant, golden-yellow spice derived from the rhizomes of the turmeric plant. It is celebrated for its earthy, slightly bitter flavor with a hint of peppery spice. Sri Lankan turmeric is known for its deep color and potent aroma, making it a staple in traditional cuisines, especially in South Asian dishes. Beyond cooking, it’s also used in traditional medicine, cosmetics, and religious rituals.