There are basic spices that give every curry dish its distinctive taste. These include coriander, turmeric, chilli, cinnamon, fennel, cardamom and cloves. To give the individual curries a personal touch, other ingredients are used, e.g. ginger, paprika, cumin, fenugreek, karapincha (curry leaves), peppercorns, lemongrass, black mustard seeds, tamarind, etc. A special flavour is given to the meat curries by kalukudu - a mixture of 21 roasted spices.

One of the most important spices for the regulation of intestinal flora.
Makes the meal spicy. The word “Chilli” descends from the name of the Republic of Chile, where the plant grew since ancient times. Chilli is rich in vitamins A, C and E, stimulates salivation, secretion of gastric juice and digestion.
Dried buds of a small ball-shaped tree, which were not let to blossom. Contain 15-20% of volatile oils. They have a healing effect on thirst, nausea and wind. It is help-ful to chew a clove to relief a toothache. Cloves are a component ingredient of tooth-powders and some Cigarette-mixtures
Depending on the region, a mixture of various freshly ground and roasted spices, such as turmeric, coriander, ginger, cardamom, chilli, cumin, garlic and others.
Acts against wind and has an anti-fever and antiphlogistic effect.
It is acclimatized in Sri Lanka, Burma and India. Cardamom stimulates digestion, regulates the functions of bowels and strengthens heart. In Ayurveda cardamom is considered to be a brain-tonic and a memory improving substance. Stirred in coffee or tee, it reduces the harmful effects of caffeine and theine.
Are the curry-leaves, which are an important ingredient to almost all the dishes in Sri Lanka. They have a strong aroma and have a decontaminating effect.
Is rich in minerals, vitamins and iron. It has a diuretic and antispasmodic effect, and regulates menstruation.
Softens and calms bowels, strengthens nerves and helps to have a better sleep.
Mustard contains a lot of proteins, fat and carbohydrates, as well as calcium, phosphor and iron as minerals.
A mixture of 21 different roasted spices. “Kalukudu” is translated as “black powder”. Due to its aroma, it is often sprinkled over dishes.
Has a healing effect by inflammations in digestive system and urinary tract. The rind of thin branches is used for flavouring. Cinnamon arouses appetite and has an antispasmodic, nerve-strengthening, antiseptic, anti-parasitic and anti-decay effect. Cinnamon is at home in Sri Lanka. Flowers and buds are medically applied.
A typical ayrvedic spice and medicine. Ginger arouses appetite and digestion, helps against wind and helps remove toxins from bowels.
Stems originally from Asia, has a healing effect on heart-disease and is used for lowering the blood pressure. Garlic is applied in cases of digestive difficulties, appetite loss, wind, ichias-pains and rheumatism.
It is a substantial ingredient of the curry-powder mixture. Coriander is very old Mediterranean spice, is however cultivated today in large amounts in India, South America and South Europe.
The tamarind-tree can grow up to 25 meters. Its seeds, fruit or dried pods are used in production of the spice. The flesh of the fruit contains vitamins and acids. Tamarind is effective against dysfunctions in gall-bladder, fever and diarrhea.
An exotic delicacy made of coconut-shavings with slices of fresh tomato, onions, lemon-juice and chilli.
A refreshing mixture of parsley, slices of tomato, onions and lemon-juice.
A small sweet and spicy garnish, made of caramelized onions, chillies and tomatoes. Flavoured with sugar, cardamom, carapincha, cloves and cinnamon.