Clove is a popular spice in Sri Lankan cooking and is used in a variety of traditional cuisines. The spice is widely farmed in Sri Lanka, notably in the country’s central mountainous regions, and is also known as “karambuneti” in Sinhala. Clove is used in curries, rice dishes, and other Sri Lankan foods to provide taste and scent. It is also utilized in Ayurveda medicines and is said to offer therapeutic benefits such as pain alleviation and the capacity to heal digestive disorders.
Cloves are typically harvested in Sri Lanka from May to September. Before being packed and distributed, the spice is often sun-dried for many days. Sri Lankan cloves are renowned as an export product due to their high quality and powerful scent. Overall, cloves are a major component of Sri Lankan culture and cuisine, and they are an essential part of the country’s rich culinary legacy.
