The potent and aromatic spices of Sri Lanka has drawn traders and colonists to the island throughout centuries. Sri Lanka has a long history of using spices in traditional Ayurvedic medicine, essential oils, toothpaste and soap and local cuisine, particularly for their incredible healing and flavouring properties.
Before the colonial rule of the Portuguese, Dutch and British, Sri Lanka has traded spices with foreign kingdoms along the historic Spice Route, since the time of the Greek and Roman Empires. The island’s wealth of spices, especially the endemic cinnamon, attracted European colonists to this region and, today, the production and export of spices continues to be one of the island’s most thriving industries.
Cinnamon (kurundu) is grown in the low country wet zone of Sri Lanka and the island remains its largest producer in thr world. Other spice varieties found in Sri Lanka are; cardamom (enasal), cloves (karabunatti), coriander (kottamalli), turmeric (kaha), fenugreek (uluhal), cummin (suduru), curry leaves (karapincha), lemongrass (sera), gamboge (goraka) and pepper (gam miris). Apart from their distinctive flavour and aroma, most spices contain antioxidants and medicinal properties that effectively fight off diseases and protect the skin and digestive system.
The cultivation process of these spices can be seen at the many spice gardens located in Kandy, Matale and Mawanella.