Curry leaves are a rich source of vitamin A, vitamin B, vitamin C, vitamin B2, calcium, and iron, apart from a heavy distinctive odor and pungent taste. It helps in the treatment of dysentery, diarrhea, diabetes, morning sickness, and nausea by adding curry leaves to your meals. Often, curry leaves help flush out toxins and the fat content of the body. These high-speed deciduous shrubs are a compulsory part of Sri Lankan & Indian cooking where all the dishes for seasoning, or garnishing start and end with it. Curry leaves are very rich in copper, minerals, calcium, phosphorous, fiber, carbohydrates, magnesium, and iron, which are important nutrients. Besides, curry leaves often contain different kinds of vitamins and amino acids. Depending on the intended use, the leaves can be dried or fried, and the fresh form is very common as well. It is most effective when freshly plucked, which leads to them being grown in many home gardens bringing a variety of medicinal properties against liver diseases, cholesterol, etc. while also lifting the dish's flavours to new heights.

Ceylon Clove from Sri Lanka. Prized for their distinct flavor and aroma, and also for their medicinal qualities, cloves are the immature buds of the evergreen tree Syzygium aromaticum, also known as Eugenia caryophyllus of the Myrtaceae family. A fully grown clove tree is about 15-20 meters tall and has smooth grey bark. Cloves from Sri Lanka, identified with the geographical indication of Ceylon Cloves are available in pods, powder, and clove oil and offer distinctive health benefits, including; Benefits Digestive System, Regulates Blood Sugar, Improves Liver Health, Improves Oral Health, Improves Respiratory Tract Health, Soothes Mental Tensions, Soothes Acne, Improves Scalp Health, Rejuvenates Skin

The Sri Lankan Black Pepper in grain is one of the best peppers in the world Black pepper is a warming spice according to Ayurveda. It was administered to patients who suffered from such ailments as diarrhea, constipation, arthritis, insect bites, and pulmonary and cardiovascular troubles. It also whets appetite and digestion, and it is good as a decongestant for a blocked nose. Ceylon Pepper is particularly favored worldwide as it is quite rich in piperine, the alkaloid that lends it a distinct pungency. As a result, Ceylon pepper from Sri Lanka fetches a premium price in the international spice market. Black pepper is widely used as a "hot" cooking spice and seasoning. The taste of Sri Lankan black pepper is richly aromatic, with floral and citrus notes, while retaining a strong pungency.

The Goraka fruits are too acidic to be eaten raw. They are valued for their sundried rind which is widely used in Sri Lankan and Indian cooking. The ingredient is used in place of lime and tamarind in Indian subcontinental cooking and is commonly known as Gambooge, Malabar Tamarind, and Fish Tamarind. It is an essential ingredient in all the seafood-loving kitchens in Sri Lanka. The dried fruit is used as a souring agent in South Indian and Sri Lankan famous fish curries and other seafood preparations. The dried Goraka rinds are used along with salt for washing seafood prior to cooking. Goraka is known to destroy histamine in fish by 80%. Gorakais also used as a preservative. Goraka is a key ingredient in preparing "Fish abulthiyal" which has a shelf life of about 7 days at room temperature. Goraka also improves the hardiness of the fish pieces. Health Benefits - Treats obesity, Reduces cholesterol, Control blood sugar, Digestion related issues, Fight against cancer cells, Inflammatory properties