The popularity of cooking and sourcing fresh ingredients means more gardeners are keen to experiment with growing interesting edible plants in their gardens, including exotic tasting spices. These plants are often easier to grow then traditional herbs
in the warm climate garden.
Noel Burdette loves to grow, cook
and eat his favourite Sri Lankan spices and shares this knowledge.
The tropical island of Sri Lanka is situated off the southern tip of
India and is often mistaken for
being part of India itself. It has its
own unique culture that spans many thousands of years. Spices feature heavily in its cuisine and the flavours and methods of cooking are truly individual and highly distinctive.
From a culinary aspect, being brought up in a Sri Lankan household had its benefits. From a young age I was encouraged to help in the kitchen and learn the benefits of cooking. My mother’s spice pantry seemed like a jumble of recycled bottles and jars filled with seeds, dried leaves and powders of different colours, textures, aromas, and sizes.
Noel looks also at 10 spices:
- Curry Leaf Tree (Bergera koenigii syn. Murraya koenigii)
- Turmeric (Curcuma longa syn. Curcuma domestica)
- Ginger (Zingiber officinale)
- Cardamom (Elettaria cardamomum)
- Cardamom-scented Alpinia (Alpinia mutica)
- Pandanus (Pandanus amaryllifolius)
- Gotu Kola
- Cinnamon (Cinnamomum verum syn. C. zeylanicum)
- Lemongrass (Cymbopogon citratus)
- Coriander (Coriandrum sativum)