Sri Lanka
 

   Today at Colombo

 Spice up your live....

By International Spice Walk
Palapathwala, Matale, Sri Lanka

Chilli is an erect, branched, shrub-like herb with bruits used as garnishing and flavouring in Sri Lanka's dishes. There are many different species. All contain capsaicin, a biologically active ingredient beneficial to the respiratory system, blood pressure and heart. Other therapeutic uses include being a stomachic, carminative and antiflatulence agent, and digestant.
	Garlic is an annual herbaceous plant with underground bulbs comprising several cloves. Dried mature bulbs are used as a flavouring and condiment in the Ceylonese cuisine. The bulbs contain 0.1 to 0.36% garlic oil and organic sulfur compounds. Therapeutic uses are as antimicrobial, diaphoretic, diuretic, expectorant, antiflatulence and cholesterol lowering agents.
Pepper is a branching, perennial climbing plant from whose fruiting spikes both white and black pepper are obtained. Used as a spice and condiment. Pepper contains 2 to 4% volatile oil. Therapeutic uses are as carminative, antipyretic, diaphoretic and diuretic agents.
	Ginger is an erect plant with thickened, fleshy and aromatic rhizomes. Used in different forms as a food, flavouring and spice, Ginger rhizomes contain 1to 2% volatile oil. Ginger's therapeutic uses are as acarminative, antinauseant and antiflatulence agent.
Tamarind
	Turmeric is a member of the ginger family, and provides yellow colouring for Sri Lanka's food. The rhizomes contain 3 to 4% volatile oil with unique aromatic characteristics. Turmeric's therapeutic properties manifest as a carminative, antiflatulence and stomachic.
Mustard
	Nutmeng
Clovetree
	Cinnamon
Vanilla
	Lime is used principally as a garnish for fish andmeat dishes. The fruit contains Hesperidin and Naringin, scientifically proven antiinflammatory flavonoids. Lime juice is used as an appetiser, and has antitussive, antiflu, stomachic and anticorbutic properties.