In spite of its tiny size, Sri Lanka boasts an amazing variety of food and styles of cooking. In addition to indigenous characteristics, some of the most popular dishes reflect influences from other lands. The influence of the Muslims and Malays is responsible for the use of certain flavorings such as saffron. Sri Lankan Curry is a mélange of culinary heritage.

Featured Ingredients: saffron, coriander, cumin, fennel seed, turmeric, cinnamon, clove, cardamom, black peppercorns, cayenne, kala jeera, mint, sesame seeds and other spices

Expected Taste: Sri Lankan Curry consists of dark color spices that are quite aromatic; the flavor is dominated by cinnamon, clove and mint, with kala jeera, fennel, and a nutty hint from sesame. Sri Lankan Curry is a hot blend.

Three Peppers = Extra Hot

Salt Free!!! MSG Free!!! Gluten Free!!! Preservative Free!!!

Suggested Recipe: Combine 1/2 cup coconut milk, 1/4 cup of olive oil and 2-3 tbsp of dry toasted Sri Lankan Curry. Marinate chicken or fish in the above mixture for a few hours; roast or bake as desired. Coconut milk can be replaced with yogurt. ENJOY!