10 Sri Lankan Ingredients You (Probably) Don’t Know
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I'm Alice, a tropical entrepreneur with a deep love for Asia. You can read more about my story here.
I've been living in Sri Lanka since 2021, when Stefano and I left everything behind to go in search of our island. Today, I can finally say we've found it. I live in Ahangama, a small village on Sri Lanka’s South Coast, where monkeys swing through the garden and peacocks fly from rooftop to rooftop. Yes, peacocks really do fly — all the way up to the top of the tallest palm trees, where they spend the night. You didn’t know that? Neither did I — and I hope it’s just the first of many curious things you'll discover as you scroll through these pages.
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 they are
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 them
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 they are
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 them
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 it is
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 it is
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 it is
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 it is
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 it is
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 it is
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 they are
Widely used in Sri Lankan cooking, black mustard seeds release a pungent, nutty aroma when fried.
How to use them
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 it is
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.
Where to Taste These Ingredients on the Casa Tikiri Menu
At Casa Tikiri, we love bringing the authentic flavours of Sri Lanka to the table, highlighting fresh, local, and genuine ingredients.
Here are a few dishes from our menu where you can discover the unique taste of Sri Lankan culinary staples:
Polos Bun
Baby Jackfruit Curry (Polos)
Try our soft bun filled with spiced jackfruit curry, fresh tomato, crunchy red cabbage, and homemade mayo.
A perfect way to experience the bold flavour and surprising texture of Polos.Spicy Pulled Chicken with Gotu Kola Salad
Gotu Kola
Our spiced pulled chicken on crispy bread is served with a refreshing Gotu Kola salad — a local herb packed with health benefits — dressed with lime and shaved coconut.Dosa Omelette
Gotu Kola Sambol
A savoury omelette served with Gotu Kola Sambol, mango chutney, and creamy coconut sauce.
A dish where tradition meets creativity.Rice & Curry
Curry Leaves and Rampe
A Sri Lankan classic. Choose from chicken, prawns, or eggs, served with five seasonal curries on a banana leaf.Curd & Kithul
Kithul Treacle
A traditional dessert of creamy buffalo curd topped with sweet, rich Kithul syrup — full of caramel depth.
Every dish at Casa Tikiri tells a story — one made of authentic flavours and local ingredients. We look forward to welcoming you for a dining experience that captures the true essence of Sri Lanka.
Our restaurant is also open to non-staying guests for dinner, every evening from 6:00 PM.
Please note: as Casa Tikiri is an Adults Only property, the same policy applies to the restaurant.
Discover more about our restaurant.
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.
FAQ (Frequently Asked Questions)
1. Is Sri Lankan food always spicy?
Not necessarily. Many dishes use spices and chili, but the heat level can usually be adjusted to your taste.
2. Can I substitute jackfruit with something else?
Some recipes use pumpkin or sweet potato, but the unique texture of unripe jackfruit is hard to replicate.
3. Can I use olive oil instead of coconut oil?
Yes, but coconut oil is more traditional and gives dishes a more authentic, slightly sweet flavour.
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!
