10 SRI LANKAN INGREDIENTS YOU (PROBABLY) DON’T KNOW
If you love discovering new cultures through food, Sri Lankan cuisine is a fascinating world to explore.
Rich in spices, bold flavours, and ingredients that vary from region to region, Sri Lanka’s food culture is a unique mix of tradition, influence, and creativity. In this article, I’ll introduce you to 10 local ingredients you may not have heard of, but that are essential in many Sri Lankan dishes.
1- CURRY LEAVES (KARAPINCHA)
WHAT IS IT
Curry leaves — known as karapincha in Sinhala — are aromatic leaves that play a key role in most Sri Lankan curries and soups.
They have a strong, slightly citrusy scent and are often sautéed at the beginning of cooking to release their full flavour.
HOW TO USE IT
Curry and dhal base: sauté with onions, spices, and mustard seeds.
In stir-fries: great for adding flavour to kottu roti and rice dishes.
2- PANDAN LEAVES (RAMPA)
WHAT IS IT
Pandan leaves — called rampa in Sinhala — are widely used across Southeast Asia. In Sri Lankan cuisine, they add a sweet, warming aroma to curries, broths, and rice dishes.
HOW TO USE IT
Cooking rice: add one or two whole leaves to the pot while boiling for an unmistakable fragrance.
Soups and broths: use whole leaves and remove them before serving.
3- GORAKA (GAMBOOGIA)
WHAT IS IT
Goraka is a type of tamarind with a tangy, fruity flavour, used to give a sour kick to meat and fish curries. It usually comes in small dried slices.
HOW TO USE IT
Fish curries: it replaces lemon or vinegar, adding a rich sweet-sour depth.
Marinades: soak in warm water to soften before blending into sauces.
4- JACKFRUIT (POLOS)
WHAT IS IT
Jackfruit — called polos when still unripe — is a giant, spiky fruit. The young flesh has a meaty texture, making it a favourite among vegetarians.
HOW TO USE IT
Polos curry: a Sri Lankan classic, slow-cooked with spices and coconut milk.
Polos bun: try it at Casa Tikiri, a soft bun filled with spiced jackfruit curry, perfect for a quick lunch.
5- Gotu Kola (Centella Asiatica)
WHAT IS IT
Gotu kola is a leafy green plant commonly used to make gotu kola sambol — a fresh, flavourful salad. The leaves are finely chopped and mixed with coconut, chilli, and lime juice.
HOW TO USE IT
Sambol salad: a perfect light side dish for meat or fish curries.
Health benefits: packed with antioxidants and vitamins.
6- Maldive Fish (Umbalakada)
WHAT IS IT
Maldive Fish, known locally as umbalakada, is dried and smoked tuna, similar to Japanese katsuobushi. It’s usually grated or crumbled and added to condiments like pol sambol.
HOW TO USE IT
Pol sambol: adds saltiness and a smoky depth.
Curries and stews: a little goes a long way to bring intense umami flavour.
7- Jaggery (Hakuru)
WHAT IS IT
Jaggery is an unrefined sugar made from sugarcane or kithul palm sap, with a rich, caramel-like flavour and solid texture.
HOW TO USE IT
Natural sweetener in desserts: like watalappam (a coconut pudding).
Drinks: adds depth to tea and herbal infusions, more natural than white sugar.
8- Kithul Treacle (Palm Syrup)
WHAT IS IT
A sweet syrup made from the sap of the kithul palm, often used as a local alternative to sugar. It has a smoky, caramel flavour.
HOW TO USE IT
After dinner: drizzled over buffalo curd (mee kiri) or ice cream.
Baking and sweets: perfect for glazing and as a topping.
9- Black Mustard Seeds (Aba)
WHAT IS IT
Widely used in Sri Lankan cooking, black mustard seeds release a pungent, nutty aroma when fried.
HOW TO USE IT
Curry base: fry them in oil with onions, chillies, and curry leaves.
Bread and roti: mix into dough for a crunchy, flavourful touch.
10- Mukunuwenna (Sessile Joyweed)
WHAT IS IT
Mukunuwenna is a leafy green widely used in traditional Sri Lankan cooking. It has a mild flavour and is packed with nutrients.
HOW TO USE IT
Mallung: chopped and stir-fried with onion, chilli, and grated coconut.
Light soups: added at the end of cooking to retain its texture and benefits.
TIPS FOR COOKING WITH THESE INGREDIENTS AT HOME
WHERE TO FIND THEM
Many ethnic or Asian grocery stores — including online shops — offer curry leaves, pandan leaves, canned jackfruit, and other typical Sri Lankan products.
SUBSTITUTES
If you can’t find goraka, regular tamarind is a decent alternative (though the flavour won’t be exactly the same). For black mustard seeds, yellow ones will work in a pinch, but the aroma will be milder.
If you're planning to bring some of these home, here's our guide to what to buy: What to Buy in Sri Lanka: The Local's List
WHAT PEOPLE USUALLY ASK
-
Kithul treacle is a dark, thick syrup made from the sap of the kithul palm. It has a smoky, caramel depth that sets it apart from any syrup you'll find at home. In Sri Lanka it's drizzled over buffalo curd (mee kiri) as a classic after-dinner combination, used in baking, or added to tea. Once you try it, it's hard to go back to anything else.
-
Maldive fish, known locally as umbalakada, is dried and smoked tuna, similar to Japanese katsuobushi. It's usually grated or crumbled and added to condiments like pol sambol, or used in curries and stews to bring a deep, salty umami flavour. A little goes a long way. It's one of those ingredients that's quietly behind the flavour of almost everything.
-
Gotu kola (Centella Asiatica) is a leafy green plant widely used in Sri Lankan cooking. Its most common form is gotu kola sambol: the leaves are finely chopped and mixed with fresh coconut, chilli, and lime juice into a bright, flavourful salad. It's served as a side dish alongside rice and curries, and is rich in antioxidants and vitamins.
-
Polos is the Sinhala word for young, unripe jackfruit. At this stage the flesh has a meaty, fibrous texture and absorbs spices beautifully, making it a favourite in vegetarian cooking. Polos curry is a Sri Lankan classic: the jackfruit is slow-cooked with spices and coconut milk until rich and tender. It's one of the most satisfying dishes on the island, whether you eat meat or not.
-
Many ethnic and Asian grocery stores carry the essentials: curry leaves, pandan leaves, canned jackfruit, and black mustard seeds are increasingly easy to find. For less common ingredients like goraka or mukunuwenna, look for specialist South Asian or Sri Lankan online shops. If you're bringing things back from the island, our guide to what to buy covers exactly what's worth packing.
-
Not necessarily. Sri Lankan cuisine uses a wide range of spices, but heat level can almost always be adjusted. Many dishes get their complexity from aromatics like curry leaves, pandan, and goraka rather than pure chilli heat. If you're cooking at home or eating at a local home kitchen, it's always worth asking, most cooks are happy to dial it down without losing the flavour.
-
Sri Lankan cuisine shares some spices and techniques with South Indian cooking, but it has its own distinct character. The use of coconut in almost every form (milk, fresh grated, oil) is more prominent. Ingredients like goraka, pandan leaves, kithul treacle, and Maldive fish are distinctly Sri Lankan. The flavours tend to be bolder and more complex, with a particular balance of sour, salty, and heat that's unlike anything else in the region.
Sri Lankan cuisine is a celebration of variety, each ingredient tells a story of land, tradition, and creativity. From curry leaves to mukunuwenna, experimenting with these flavours won’t just add new layers to your cooking, it’ll take you on a rich and fascinating culinary journey.
Which of these ingredients intrigued you the most?
Tell us in the comments and share your recipes or discoveries.
And if you’re craving a truly authentic taste, Casa Tikiri is waiting to welcome you — and let you experience the beauty and flavours of Sri Lanka in person.
Happy cooking!
