The spices can be found adding colour and flavour not only to the creole dishes but also the local market stalls.

The typical garnish including garlic, onion, parsley and thyme, is a base for most of the islands dishes to enhance the flavours of meat and fish.

Chilli, cinnamon, cumin, vanilla , ginger, muscat walnut are commonly used in many different recipes to add distinct yet subtle flavours and aromas.

“Colombo” is a combination of spices: coriander, chilli, ginger, cumin, black pepper, and toasted rice are ground together to create a powder similar to Indian curry, used to flavours fish and meat dishes which take their name from this unique ingredient (Chicken Colombo and Colombo de cabri).