SRI LANKAN CURRY

This blend is based on traditional Sri Lankan spice practices, where whole seeds and seed pieces are briefly roasted before use to activate their aromatic compounds. The raw spices used – cumin, coriander, cardamom, pepper, and others – are roasted individually, cooled, and then finely ground. This creates an aromatic powder with a typical roasted note, reflecting the characteristic flavor of Sri Lankan cuisine.

Strong, warm base notes of cumin and coriander combine with the floral notes of cardamom and a mild earthiness from turmeric. Pepper and black cumin add depth, while curry leaves and asafoetida provide the characteristic, slightly bitter freshness. Paprika rounds out the profile with a gentle, rounded spiciness.

Ideal for meat, fish and vegetable dishes prepared in the Sri Lankan style.

• Curry dishes: 1–1.5 tsp per serving, briefly sauté in oil, then continue cooking with coconut milk or tomatoes.

• Lentil dishes (Dhal): 1 tsp per 250g of lentils, stir in at the end of the cooking time.

• Marinades: Mix 1–2 tsp with oil or yogurt and let it sit for 30–120 minutes.

• Rice dishes: 1 tsp per 500g of rice for subtle seasoning.

• Vegetable stir-fries: Add ½–1 tsp while frying.

The mixture develops its full aroma when briefly roasted in hot fat – this allows the fat-soluble flavorings to dissolve optimally.

Sri Lankan curries are often based on coconut milk, which allows the roasted notes and spice components to shine through. This blend has been developed to work harmoniously in both traditional recipes and modern variations.