Should you grind your own spices? Yes as much as you can. Why? Once spices are ground they rapidly begin […]

Sri Lankan spices are used both roasted and unroasted. As a rule of thumb, roasted spices are used with meats […]

In its dried powdered form, this rhizome of the ginger family is one of the main flavourings in Sri Lankan […]

Cumin (Sinhala sududuru) is the dried seedlike fruit of a herb member of the parsley family thought to have originated […]

Cardamom pods are the dried fruit of this tuberous plant related to ginger and is indigenous to Southern India and […]

‘The fruit is as big as an apple, and deeply ridged. In some trees it is yellow, in others red. […]

It’s hard to imagine Sri Lankan cuisine without karapincha/curry leaf, that green frond tossed into oil along with onions as a […]