CEYLON SPICES

Cardamom, turmeric, pepper, curry leaves, tamarind, cinnamon, ginger, saffron, nutmeg, mace, clove, chilies, mustard, vanilla, coriander, lemongrass, and citronella are some Ceylon spices which use to enhance of flavor, color, fragrance and preserve foods. These spices have many health benefits and use for ayurvedic products. Plant substances such as fruits, seeds, bark, and roots can be used as spices. Many of them are used when dry except curry leaves and rump. So don’t need preservatives to preserve foods. The soil conditions and climate conditions of Sri Lanka are most suitable for grow these spices. So don’t need to use inorganic fertilizer. Incorrect combination of spices causes to make food taste bitter and terrible. So write spices combination is essential to make aromatic and rich experience when cooking.