Sri Lankan Spices

Sri Lankan Spices

Sri Lanka has been famous for her natural spices from ancient times. Spices now play an impotant role in Sri Lanka agricultural economy in respect of export oriented trade. The important spice crops in Sri Lanka comprise cinnamon, papper, clove, nutmeg and mace, Spices are cultivated in the wet and intermediate zones of the country.

Jackfruit and Babyjack

Jackfruit is very large fruit and may be eaten fresh as a fruit or cooked as a curry. Within the coarse, green skin, there are hundreds of succulent orange/yellow segments.


Babyjack is a watermelon-sized fruit which is eated cooked as a curry.

Sea foods

The warm climatic conditions and geographic situation of Sri Lanka contributes immensely towards its abundant maritime resources. Most areas in Sri Lanka are not affected by industrial pollution, and therefore its land & sea produce remains fresh & uncontaminated. Sri Lanka’s sea life prides itself as an exclusively large variety, giving the international seafood market a choice of a fabulously wide range of succulent seafood.

Marine fish activity takes place right round the coastal regions. The main market share for seafood is divided between the large meaty Tuna and the juicy wild caught and farms raised Shrimp.The other Sri Lankan seafood relished by the overseas markets are Lobster, Crab, Squid, Cuttlefish, Shark Fin to name a few.

Durian and Woodapple


Although the skin of the fruit has a strong, sometimes unpleasant aroma, the fruit is rich, soft, and yellow custard-like on the inside. This is believed to be an aphodisiac.


Wood apple is a hard wooden-shelled fruit. This can be made into a tasty drink or a rich pudding with coconut milk.



Watalappan is made out of boiled coconut milk and juggery laced with cashew nuts and raisins.