Sri Lanka endured a chequered history of Portuguese, Dutch and British rule and intervention, partly due to the lucrative and burgeoning cinnamon trade. The powders found on the island tend to be a lot darker than elsewhere due to the highly roasted spices.
This blend is faithful to the Sinhalese population of the island, not as hot as the the powders found to the North in Tamil areas (see our Jaffna powder for heat). This powder is very mild and displays a distinct, earthy character and flavour bought about by a touch of fenugreek and fennel. It is an incredibly versatile blend working with most meats, poultry, game and fish as well as vegetable curries.
Ingredients: cumin seeds, fennel seeds, coriander seeds, ground rice, chilli powder, fenugreek seeds, cloves, green cardamom seeds, ground cinnamon, dried curry leaves
Allergen Advice: All of our spice blends are prepared in an environment where we use Mustard, Nuts, Sesame and Celery
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