Sri Lanka's spice pantry is one of the most underused resources in professional kitchens outside the island. These five recipes are entry points.
1. Roasted Sri Lankan Curry Powder
Dry-roast each ingredient separately in a dry pan over medium heat until fragrant and a shade darker — about 3–5 minutes each. Combine: 50 g coriander seeds, 25 g cumin, 15 g black pepper, 10 g Ceylon cinnamon, 8 g cloves, 6 g cardamom pods, 4 g fennel seeds, 3 g dried curry leaves. Cool completely, then blend. Use within 3 months.
2. Ceylon Cinnamon Cold Brew
Add one 8-gram cinnamon quill (broken) to 500 ml of cold water with 50 g of coarsely ground light-roast coffee. Steep refrigerated for 18 hours. Strain. The cinnamon adds a floral, slightly sweet note that makes the cold brew taste more complex without any added sugar.
3. Black Pepper and Turmeric Golden Broth
Heat 1 litre of good stock. Add 1 tsp fresh-ground black pepper, 1.5 tsp turmeric powder, bruised ginger, and one lemongrass stalk. Simmer 15 minutes. Strain, finish with coconut cream and lime. The piperine in the black pepper dramatically increases curcumin bioavailability.
4. Cardamom and Vanilla Crème Brûlée
Add 4 split cardamom pods and one vanilla bean to 500 ml of cream when scalding. Steep off the heat for 20 minutes before straining into your egg yolk mixture. The cardamom's eucalyptol note cuts through the richness of the custard beautifully.
5. Goraka-Cured Salmon
Mix 2 tbsp rehydrated Goraka paste with 3 tbsp sea salt, 1 tbsp brown sugar, 1 tsp white pepper, and 1 tsp turmeric. Pack around a 400 g salmon fillet. Cure refrigerated for 24 hours. Rinse, slice thin. The Goraka gives a tart, slightly smoky sourness unlike citrus or standard tamarind.
All these spices are available in our online store.