Botanical name – Coriandrum sativum
Sinhala name – Koththamalli
Largely use for curries. This is an essential ingredient for curry powder. Use unroasted for white curry. Lightly dry roasted for the black curry. When lightly dry roasted it gives a special aroma.
Botanical name – Cinnamomum zeylanicu
Sinhala name – Kurundu
This is a warm, sweet aromatic spice. Available as a curled stick or as ground powder. It is used for both savory and sweet dishes.
Botanical name – Elettaria cardamomum
Sinhala name – Karandamungu
There are two types: small green type and large brown type. For the curries it’s used with the husk. But some sweet dishes it’s used only the seeds grounded. This has a highly aromatic flavor.
Botanical name – Trigonella foenum-graecum
Sinhala name – Ulu hal
They are small and light brown in colour. This tastes bitter and is used in small amounts in curries. It’s especially added to the kiri hodi and white curries.
Botanical name – Curcuma longa
Sinhala name – Kaha
This belongs to the ginger family. When it is fresh it’s orange in color. Mostly use dried and grounded to a powder. It is mainly used in every curry and is also used as an antiseptic.
Botanical name – Piper nigrum
Sinhala name – Gammiris
This is a spice, which strengthens the food flavor without making them hot. The white pepper is less pungent than the black pepper. Mainly used for seasoning with salt.
Botanical name – Myristica Fragrans
Sinhala name – Sadikka
Botanical name – Garcinia cambogia
Sinhala name – Goraka
Orange fruit divided into segments. When dried segments are black and used as a souring agent. Tamarind can be used as a substitute if Goraka is not available. Mainly used for fish dishes.
Botanical name – Tamarindus indica
Sinhala name – Siyambala
An Acid tasting fruit. Used as a souring agent for meats.