Coriander
Botanical name – Coriandrum sativum
Sinhala name     – Koththamalli
Largely use for curries. This is an essential ingredient for curry powder. Use unroasted for white curry. Lightly dry roasted for the black curry. When lightly dry roasted it gives a special aroma.

Cumin

Botanical name – Cuminum cyminum
Sinhala name     – Suduru
This is an essential ingredient for curry powder. Use either unroasted, roasted or added to hot oil for the best flavor and aroma.

Fennel – also known as sweet cumin

Botanical name – Foeniculum vulgare
Sinhala name     – Maduru
This is essential for making curry powder. It has little sweetish flavor.

Cinnamon

Botanical name – Cinnamomum zeylanicu
Sinhala name   – Kurundu
This is a warm, sweet aromatic spice. Available as a curled stick or as ground powder. It is used for both savory and sweet dishes.

Cardamom

Botanical name – Elettaria cardamomum
Sinhala name   – Karandamungu
There are two types: small green type and large brown type. For the curries it’s used with the husk. But some sweet dishes it’s used only the seeds grounded. This has a highly aromatic flavor.

Cloves

Botanical name – Syzygium aromaticum
Sinhala name     – Karabu Nati
This is an aromatic spice and is used either whole or ground. This is also used for both savory and sweet dishes.

Fenugreek Seeds

Botanical name – Trigonella foenum-graecum
Sinhala name     – Ulu hal
They are small and light brown in colour. This tastes bitter and is used in small amounts in curries. It’s especially added to the kiri hodi and white curries.

Turmeric

Botanical name – Curcuma longa
Sinhala name   – Kaha
This belongs to the ginger family. When it is fresh it’s orange in color. Mostly use dried and grounded to a powder. It is mainly used in every curry and is also used as an antiseptic.

Pepper
Botanical name –  Piper nigrum
Sinhala name     – Gammiris
This is a spice, which strengthens the food flavor without making them hot. The white pepper is less pungent than the black pepper. Mainly used for seasoning with salt.

Nutmeg

Botanical name – Myristica Fragrans
Sinhala name   – Sadikka

Goraka
Botanical name – Garcinia cambogia
Sinhala name     – Goraka
Orange fruit divided into segments. When dried segments are black and used as a souring agent. Tamarind can be used as a substitute if Goraka is not available. Mainly used for fish dishes.

Tamarind
Botanical name – Tamarindus indica
Sinhala name – Siyambala
An Acid tasting fruit. Used as a souring agent for meats.