Ceylon Cinnamon

A prized spice derived from the inner bark of Cinnamomum trees, is renowned for its warm, sweet, and slightly spicy flavor. Originating from
Sri Lanka, often referred to as Ceylon cinnamon, it is considered the finest quality, distinguished by its delicate, thin bark and complex aroma.
Ceylon cinnamon is prized not only for its culinary uses, enhancing both sweet and savory dishes, but also for its potential health benefits, including anti-inflammatory and antioxidant properties.
It is used in a variety of forms, from whole sticks and ground powder to essential oil, adding a distinctive touch to recipes and traditional remedies.

Jackfruit:
Jackfruit, a large and versatile fruit, is a staple in
Sri Lankan cuisine. It can be eaten raw, cooked, or used in desserts. The fruit’s ability to grow in various climates across the island, combined with its unique texture and flavor, makes it a significant component of local diets and traditional recipes.

Durian:
Known for its strong aroma and rich flavor, durian is often referred to as the "king of fruits" in
Sri Lanka. Despite its polarizing scent, the fruit is highly prized for its creamy, sweet taste. Durian grows well in the island’s tropical climate, making it a notable, if somewhat niche, fruit in
Sri Lankan agriculture.

Rambutan:
Rambutan is a distinctive fruit with hairy skin and a juicy, sweet interior, native to tropical regions including
Sri Lanka. Its unique appearance and refreshing taste make it a popular choice among locals and visitors alike. Rambutan thrives in the island’s humid, tropical conditions, adding to its value as a local fruit.

Brinjol (EggPlant):
Brinjal (eggplant) can be considered organic if grown using natural farming methods without synthetic chemicals or GMOs. In
Sri Lanka, organic brinjal is cultivated with natural compost and eco-friendly pest control, ensuring a healthy and safe product. It is popular in local cuisine for its flavor, nutritional value, and contribution to sustainable eating.

Lotus Roots:
Lotus roots are occasionally used as a vegetable in
Sri Lankan cuisine, valued for their crunchy texture and mild, slightly sweet flavor. While not a traditional staple, they are sometimes added to curries, stir-fries, and salads, offering a unique texture and nutritional benefits like fiber, vitamins, and minerals.

Wing Beans:
Wing beans (Dambala) are a nutritious vegetable in
Sri Lankan cuisine, known for their four-winged shape and bright green color. Rich in protein, fiber, and vitamins, they are used in salads, curries, stir-fries, and sambols, adding a crunchy texture and mildly sweet flavor. Wing beans are valued for their taste, versatility, and health benefits.

Gotukola:
Gotu Kola, also known as Centella Asiatica, In
Sri Lankan cuisine, it is commonly used in salads and herbal teas, appreciated for its fresh flavor and nutritional benefits. Medicinally, Gotu Kola is renowned for its potential to promote wound healing, enhance cognitive function, and reduce anxiety. Rich in vitamins A, C, and K, as well as antioxidants, it supports overall health and well-being.

Kathurumurunga
Kathurumurunga, is a highly nutritious plant commonly used in
Sri Lankan cuisine and traditional medicine. Known for its edible leaves, seeds, and pods, it is often used in curries, soups, and salads. Kathurumurunga is celebrated for its exceptional nutritional profile, being rich in vitamins A, C, and E, as well as minerals like calcium and potassium. It is also renowned for its medicinal properties, including anti-inflammatory, antioxidant, and antibacterial effects.

Curry Leaves:
Curry leaves (Karapincha) are aromatic leaves widely used in South Asian cuisine, especially in Indian and
Sri Lankan dishes. They impart a unique, slightly citrusy flavor to curries, soups, and stews. Rich in vitamins A, B, C, and E, curry leaves offer antioxidant, anti-inflammatory, and antimicrobial benefits.