A Study on Usage of Traditional Sri Lankan Spices

Abstract

Cooking is ubiquitous only among humankind. Spices, herbs and condiments have been used since ancient times. Spices, herbs and condiments serve several purposes in cooking. First, spices, herbs and condiments add some medicinal value to food. Spices also exhibit numerous health benefits. Furthermore, spices, herbs and condiments can enhance the taste of foods by bringing out the natural flavours. Food safety and preservation are other important roles of adding spices to foods. The main objective of this study was to identify the variety of spices, herbs and condiments and the different usages in Sri Lanka. This study covered 90 Divisional Secretariats Divisions, by 10 DS Divisions from each province were selected by purposive sampling technique as represent all provisions provinces in Sri Lanka. 12 household were selected each DS Division. Data were collected over a one year period from 1080 household using a semi-structured interview. During the study 24 variety of spices and 7 variety of herbs were identified. Spices identified were cinnamon, turmeric, pepper, nutmeg, mace, cardamom, ginger, coriander, garlic, small red onion, dried mango, dried lime, clove, mustard, tamarind, java galangal, goraka, dried chili, dried bilimbi, fenugreek, cumin, fennel seed and black cumin. Thuna paha, roasted thuna paha and curry powder were identified as main mix spice types.

Keywords: spices, herbs, food culture