The Magic of Ceylon Spices
Discover the aromatic treasures that have made Sri Lanka the spice island of the world for over 2,000 years
A Spice Island Legacy
For centuries, traders and explorers traveled thousands of miles to reach the shores of Ceylon (now Sri Lanka), drawn by the irresistible aroma of its spices. Arab merchants, Portuguese explorers, Dutch colonizers, and British traders all sought control of this precious island, where cinnamon grew wild in the forests and pepper vines climbed ancient trees.
Today, Ceylon spices remain among the finest in the world. The island's unique climate, rich soil, and traditional farming methods produce spices with exceptional flavor, aroma, and medicinal properties. In our cooking classes, you'll learn not just how to use these spices, but their stories, their healing powers, and the traditional techniques that bring out their best.
Sri Lankan cuisine is built on a complex foundation of spices, each playing a specific role. Some add heat, others depth, some bring sweetness, while others balance with bitterness. Learning to work with these spices is learning the language of Sri Lankan cooking.
Essential Ceylon Spices
Get to know the aromatic treasures that make Sri Lankan cuisine unforgettable
Ceylon Cinnamon
Known as 'true cinnamon', Ceylon cinnamon is sweeter and more delicate than its cassia cousin. Grown in the lush hills of Sri Lanka, this precious spice has been traded for centuries.
Perfect for curries, desserts, and traditional milk tea
Cardamom
The 'Queen of Spices' grows wild in Sri Lanka's forests. Its sweet, aromatic flavor is essential to both savory dishes and sweet treats.
Used in biriyani, watalappan, and spiced tea
Black Pepper
Once worth its weight in gold, Ceylon black pepper is known for its bold heat and complex flavor. Our peppercorns are hand-picked at peak ripeness.
Essential in curry powder and everyday cooking
Cloves
These aromatic flower buds add warmth and depth to Sri Lankan cuisine. Their intense, sweet-spicy flavor is unmistakable.
Key ingredient in curry blends and rice dishes
Turmeric
The golden root that gives Sri Lankan curries their vibrant color and earthy flavor. Fresh turmeric is a staple in every Sri Lankan kitchen.
Used in curries, rice, and traditional medicine
Curry Leaves
The soul of Sri Lankan cooking. Fresh curry leaves release an incredible aroma when tempered in hot oil, transforming simple dishes into something magical.
Essential for tempering dals, curries, and sambols
Fenugreek
These small, golden seeds add a slightly bitter, nutty flavor to curries and roasted curry powder. A little goes a long way.
Roasted for curry powder and used in fish curries
Mustard Seeds
Tiny seeds that pop and sizzle in hot oil, releasing a nutty, pungent flavor. Both black and yellow varieties are used in Sri Lankan cooking.
Tempered for curries, pickles, and condiments
Cumin
Earthy and warm, cumin seeds are roasted and ground for curry powder or used whole in tempering. Their aroma is comforting and familiar.
In curry powder, biriyani, and meat dishes
Coriander Seeds
Sweet, citrusy, and slightly nutty, coriander seeds are the backbone of Sri Lankan curry powder. They're always dry-roasted before grinding.
Primary ingredient in roasted curry powder
Rampe (Pandan)
These fragrant leaves add a unique, sweet aroma to rice dishes. Often tied in knots and cooked with rice for special occasions.
Flavoring rice, desserts, and beverages
Goraka
A sour dried fruit unique to Sri Lanka, goraka gives fish curries their distinctive tangy flavor and helps preserve the dish naturally.
Essential in fish curries and sour curries
The Art of Roasting Curry Powder
One of the most important skills in Sri Lankan cooking is making roasted curry powder. Unlike pre-ground spices, freshly roasted and ground curry powder has an incredible depth of flavor and aroma that transforms any dish.
The process is meditative and satisfying. Each spice is carefully measured, then dry-roasted in a pan over medium heat. Coriander seeds go first, as they take longest. Then cumin, fenugreek, and fennel seeds join in. The kitchen fills with a warm, toasty aroma. Finally, cinnamon, cardamom, and cloves are added just before removing from heat.
The roasted spices are cooled, then ground to a fine powder. This golden-brown powder is the secret ingredient in countless Sri Lankan dishes. In our cooking class, you'll roast your own curry powder and take it home along with the recipe and techniques you've learned.
Tempering: The Soul of Sri Lankan Cooking
Tempering (or "tadka") is a technique where whole spices are fried in hot oil or ghee to release their essential oils and flavors. In Sri Lankan cooking, tempering is an art form.
A typical tempering starts with mustard seeds sizzling in coconut oil. They pop and dance in the heat. Then curry leaves are added, releasing their unmistakable aroma. Dried red chilies, finely sliced onions, and sometimes pandan leaves complete the mix.
This aromatic oil is then poured over cooked dal, rice, or vegetables, transforming simple ingredients into something extraordinary. The technique is simple, but the impact is profound. It's one of the first techniques you'll master in our cooking class.
Learn to Cook with Ceylon Spices
Join our cooking class and discover how to use these magical spices to create authentic Sri Lankan dishes. You'll roast your own curry powder, learn tempering techniques, and cook a complete Sri Lankan meal.
Book Your Cooking Class Today