Cardamom, cloves, and black pepper are the aromatic backbone of Sri Lankan cooking. Here is what makes each one special and how to use them.
Three Spices, One Island
Among the most prized spices of Sri Lanka are cardamom, cloves, and black pepper — three aromatics that define the warmth and depth of Sri Lankan cuisine.
Cardamom
Known as the queen of spices, green cardamom from Sri Lanka is intensely aromatic. Each pod holds dark seeds with eucalyptus-like freshness and floral sweetness. Use in spiced chai, biriyani, curries, and shortbreads. Bruise the pod before adding to liquids; for baking grind the seeds fresh.
Cloves
Sri Lanka cloves are hand-picked before the flower opens and sun-dried to a deep russet-brown. They carry an intense warm spiciness with sweet resinous notes. Use in slow-cooked curries, mulled wines, and pickled vegetables. Use whole cloves to infuse; use ground clove very sparingly.
Black Pepper
Long before chilli arrived via the Portuguese, black pepper was the primary source of heat. Ceylon black pepper has a bright citrus-forward bite with a long warming finish. Use in pepper-crusted meats, black pepper crab, rasam soup, and spice rubs. Always grind fresh — pre-ground pepper loses its oils within weeks.
