Spices

Sri Lanka was known worldwide for its high quality spices during early historical periods.
During ancient times, through the spice trade, the Greeks, Romans and the Arabic and many
countries maintained relations with Sri Lanka.
Spices Used for Ayurveda. The spices used in Sri Lankan cuisine are rather important. Spices
play a key role in Sri Lankan cuisine. In Perfume, soap and other cosmetics industries Sri
Lankan spices are used.
1. Curry leaves
In almost any home garden, curry leaf tree is a
popular herb. In flavouring curries, the leaves are
used. When salads or extracts of leaves are added to
porridge, young leaves can be consumed. To
produce curry powder, leaves are roasted and
ground with other spices.

Picture 1: Curry leaves

Nutritional value:
Moisture - 63.8 g, Energy - 108 Kcal, Proteins - 6.1 g, Fats - 1.0, Carbohydrates 830 g,
Calcium - 57 mg, Phosphorus - 7 mg, Iron - 7.5 mg, Carotene - 80 meg, Thiamine - 80 meg,
Riboflavin - 210 meg, Niacin - 2.3 mg, C - 4 mg. (Perera, et al., 1979).
Therapeutic value:
Fruits, leaves, bark and roots of this plant is used for medicinal purposes. Curry leaves are
Assistance in lowering levels of cholesterol. Curry leaves are rich in antioxidants. Therefore
Support to get rid of Free Radicals. It helps to managing gastrointestinal health.

2. Pandan leaves
In Sri Lankan cuisine, pandan leaves are used
regularly. It is a common plant in every home
garden. Nice aroma of pandan leaves that makes it
an excellent accompaniment for rice or curry based
dishes.

Picture 2: Pandan Leaves

Nutritional value:
Some of the vitamins and antioxidants in pandan include, Beta-carotene, Vitamin C, Thiamin,
Riboflavin and Niacin. Pandan leaves have low levels of essential oils, including 2-acetyl-1-
pyrroline, styrene, linalool, and β-cayophyllene. It also includes alkaloids like pandamarine
and pandamarilactones. Therefore pandan leaves have unique, exotic aroma.
Therapeutic value:
Many compounds present in pandan leaves function as a natural antioxidant that makes the
anti-carcinogenic properties. Its aroma helps to suppress stress and anxiety. It prevents
Constipation.

3. Turmeric (Curcuma domestica)

It is grown in the mid and moist low-country in Sri
Lanka. The rhizome of this plant is edible. Powder of
orange-yellow rhizome is used for flovouring and
colouring of curries. It is a main spice in every curry.

Picture 3: Turmeric
Nutritional value:
Dry root) Moisture - 13.1 g, Energy - 349 kcal, Protein - 6.3 g, Fats - 51 g, Carbohydrates
69.4 g, Calcium - 150 mg, Phosphorus - 212 mg, Iron - 14.8, Carotene - 30 meg, Thiamine -
30 mg, Riboflavin - 0 mg, Niacin - 2.3 mg) Vitamin C - 0 (Perera, et al., 1979).
Therapeutic value:
The major pigment in turmeric is curcumin. It is rich in antioxidants. Turmeric has anti-
inflammatory, ant arthritic and antiseptic properties. Turmeric Contains Bioactive
Compounds, therefore turmeric is used in Ayurveda.

4. Chilly/ Red Pepper (Capsicum annum)

In Sri Lanka, it is mainly cultivated in the dry zone.
In Sri Lankan cooking, sun-dried chillies are an
essential spice. Also it is used in curries, soups and
stews or eaten row in salad. Mainly it is used in
powder type. Chillies give savory/spicy and also
aromatic nature of dishes. Leaves can be consumed Picture 4: Chilly pepper
as a vegetable.
Nutritional value (100 g):
Moisture - 85.7 g, Energy - 29 kcal, Protein -2.9 g, Fat-0.6g, Carbohydrates - 3.0 g, Calcium -
30 mg, Phosphorus - 80 mg, Iron - 1.2 mg, Carotene - 175 mcg, Thiamine - 190 mcg,
Riboflavin - 390 mcg, Niacin - 0.9 mg, Vitamin C - 11 mg.
Capsaicin the active Ingredient in chili pepper.
Therapeutic value:
Pepper has antimicrobial properties that are important to human health. It acts as a natural
pain relief. It has cardiovascular benefits. It Prevents Stomach Ulcers.