Sri Lankan Chili Powder

The chili pepper (Capsicum annuum) is native to South America, where it was cultivated for millennia before traveling around the world via Portuguese sea routes. Introduced to Sri Lanka in the 16th century, it found fertile soil and a climate perfectly suited to its cultivation: warmth, humidity, rich soils, and deep-rooted agricultural know-how.

Quickly adopted into Sri Lankan cuisine, chili peppers have become an essential component of the island's culinary identity. Today, they are cultivated on a small scale in several regions of the country, particularly in the north, center, and east. Sun-dried and then ground into a fine powder, Sri Lankan chili peppers are distinguished by their aromatic intensity, deep red color, and sharp but clean heat, without excessive bitterness.

To enhance everyday dishes

Chili powder is a staple in seasonings. A pinch is enough to energize a vegetable dish, tomato sauce, lentil dal, or chickpea stew. It can be added at the end or beginning of cooking, depending on the desired intensity.

In sauces and marinades

Mixed with garlic, vinegar, coriander, or lemon, it creates powerful marinades for meat, fish, or tofu. It is also used in the preparation of sambols, pickles, or spicy Sri Lankan-inspired condiments.

In spice mixes

Chili powder is a staple of curries, where it pairs well with cinnamon, ginger, coriander, turmeric, or fenugreek. It adds color, punch, and balance to homemade masalas or travel-sized blends.

With a vegetal and aromatic touch

Used sparingly, it adds depth to vegetarian dishes without overpowering other flavors. It blends perfectly with recipes featuring roasted vegetables, spicy soups, or tangy tomato sauces, for a vibrant and hearty dish.

Culinary examples around the world:

🇱🇰 Sri Lanka - Pol sambol: a condiment made with coconut, lime and chili.
🇲🇽 Mexico - Mole rojo: complex sauce where the chili pepper is a pillar of depth.
🇮🇹 Italy - Arrabbiata: spicy tomato sauce with garlic, olive oil and chili pepper.
🇰🇷 Korea - Kimchi: fermented chili pepper with vegetables, garlic and ginger.
🇫🇷 France - Spicy beans: a hint of chili enhances stews.