Spice Garden

Spice Gardens and Spices in Sri Lanka 

Sri Lanka is famous for its spices and spices gardens. These spice gardens offers tourists memorable visits to various spice plantations in Sri Lanka. In order to promote and uplift spice growing and spice gardens of Sri Lanka a spice council was established with all key industry private and public sector stakeholders. During early historical times Sri Lanka Known as Taprobane, was world renowned for its quality spices. During ancient times the Greeks, Romans and the Arabic maintained there links with Sri Lanka through the spice trade.

There are some 4,000 different species of plants at Peradeniya Gardens. The 10,000 or so trees, which are the stars, are mature, lofty giants, many of them tropical timber trees. Highlights of the collection include the Giant Bamboo of Burma, capable of growing to 40 meters’ height (130 feet), with a 25-centimetre (10-inch) stem diameter. And it can grow by a rapid 30 centimeters a day (12 inches).

Spices Used in Ayurveda in Sri Lanka

The wealth and variety of Sri Lankan spices provided ideal grounds for traditional Ayurveda. Ayurveda is an ancient form of medicine, the Science of Long life , using natural remedies to achieve physical and mental well being. Herbs, spices and their natural oils figure prominently in Ayurveda massage and alternative therapies. Sri Lankan spices are used in a range of perfume, soap and other cosmetics, aromatherapy essential oils and Ayurveda toothpaste based on 24 herbs and spices.

Cloves are recommended for toothache and sore throats. The herbal tooth paste manufactured using the herbs and spices grown is spice gardens of Sri Lanka is a methodically manufactured with over 24 natural herbal Medicines and spices and mixed with pure dental care with an ancient Ayurvedic formula. This tooth paste helps to reduce the tarter in the teeth and sticky substance in gums that destroys germs and bacteria, also helps against pyorrhea and gingivitis, and keeps the mouth fresh throughout the whole day.

Nutmeg and black pepper stimulates digestion, ginger alleviates motion sickness and spices mixed with king coconut oil make an excellent sun cream while citronella repels insects.

Spices Used in Sri Lanka

• Cinnamon (Kurundu) :The Dutch started the cinnamon industry in Sri Lanka, and even today the island is the biggest producer of this, the most delicately scented of spices, which is used in curries and rice dishes.
• Cardamom ( Enasal) :Cardamom is an excellent in moderation to flavor curries, for sauces, and to give aroma to confectionary, especially wattalapam, atypical Malay egg pudding.
• Pepper (Gam Miris) : This pungent berry, the earliest spices known to human kind, is used as a substitute for red-hot chilies. The world famous soup Mullingatawny (Tamil pepper water) is made from this spice.
• Cloves (Karabu Nati) : One of the best known of all spices, but also one of the most difficult to use because of their pungency, cloves are used in many types of curry and confectionery.
• Coriander (Kottamalli) : Coriander is a basic ingredient used daily in Sri Lanka to add flavors to curries. Normally only the seeds are used, which are usually roasted before being ground.
• Turmeric (Kaha) : Turmeric, which is often confused with saffron, is used as a condiment in curries. A little turmeric and salt are all that is necessary to preserve fish and meat.
• Fenugreek (Uluhal) : Fenugreek, which has a rather unpleasant scent and a bitter taste, is used to flavor and give the necessary binding or thickening effect to curries.
• Sweet-cumin (Maduru) : This is spice is used in the preparation of curry powder together with coriander and cumin, and also as flavoring for sweet dishes and alcoholic liqueurs.
• Cummin (Suduru) : Cummin, which has a remarkable pungent and aromatic flavor, is one of the ingredients of curry powder together with sweet-cummin and coriander.
• Curry Leaves (Karapincha) : Curry leaves are generally used fresh in most rice and curry dishes, giving a very distinctive flavor and fragrance.
• Lemon Grass (Sera) : Lemon Grass, as its name implies, has a strong taste and smell of lemon. The bulbous part of thr plant is used to flavor meat and fish dishes.
• Gamboge (Goraka) : Gamboge, usually ground with a little hot water, is used as a souring and thickening agent in white curries, fish and meat preparations, and certain vegetable curries.