Cardamom adds a distinct taste and perfume to a variety of Sri Lankan cuisine, including curries, rice dishes, and desserts. It is also a crucial element in the well-known Sri Lankan spice mix known as “curry powder,” which contains a variety of spices such as coriander, cumin, fennel, cinnamon, and cloves.
Cardamom is typically collected in Sri Lanka from August through November. Sun-dried spices are often separated by size and color before being packaged and sold. Sri Lankan cardamom is regarded for its rich, fragrant flavor and is frequently used in high-end spice mixes.
Overall, cardamom is a vital aspect of Sri Lankan food and culture, and its distinct flavor and perfume are highly prized.
