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.

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.