Sri Lanka is famous for its spices and spices gardens. These spice gardens offers tourists memorable visits to various spice plantations in Sri Lanka. In order to promote and uplift spice growing and spice gardens of Sri Lanka a spice council was established with all key industry private and public sector stakeholders.
During early historical times Sri Lanka known as Taprobane, was world renowed for its Quality Spices. During ancient times the Greeks, Romans and the Arabic maintained their links with Sri Lanka through the spice trade.
In the 16th century Ceylon, as it was then known, was discovered by Portuguese who soon began trading in cinnamon and other spices. The Dutch and British followed bringing with them their own history and influences, forming a strong Western presence which created a history of food expressed with spices which can be tasted in the dishes today. Also the Spices are use in Ayurveda in Sri Lanka.
Spice Gardens in the hill capital Kandy and at Matale and Mawanella give interesting insights into spice production in Sri Lanka. The importance of spices in the minor export crops of Sri Lanka consist of Fragrant clove, cinnamon, cardamom, nutmeg, mace and pepper, for which Sri Lanka has been farmed since ancient times, thrive in the hills.

• Spice Gardens in Sri Lanka

» Spice Garden in Matale

 Visit a spice garden in Matale to see many different types of spices Sri Lanka is famous for. Just 25 km from the hill capital of Kandy, the Matale spice gardens are among the best on the island. You will be introduced to different spices and shown how some of these spices are grown and processed. A processing and training unit has been set up in the area and farmers are grouped in a cooperative to ensure fair prices and you will also be able to purchase spices.
 Gardens are open to visitors, a delightful place to stroll in fragrant greenery and learn about nutmeg, pepper vines, clove trees and curry, cinnamon and the precious cardamom, a relative of ginger. It grows in the shade of high jungle trees and can only be harvested by hand.
Visitors may buy spices, traditional remedies and cosmetics, taste a herbal brew and in some venues, enjoy the full flavors of Sri Lankan spices over lunch or an Ayurveda massage based on natural products from the garden.

» Hingula Luckyland Spice Garden in Mawanella

The Luckyland Spice Gardens in Hingula ,  located on the main road between Colombo and the hill capital of Kandy. Visit a spice garden Hingula in Mawanella to see many different types of spices Sri Lanka is famous for. Cinnamon, Cardamom, Pepper, Cloves and nut meg are cultivated that place.In addition to their commercial spices, Luckyland Spice Garden boasted ornamental plantings of saffron and cocoa, as well as the vanilla vine. Not all spices are primarily culinary; this jungle garden also contained the fragrant sandalwood tree. The oil extracted from this tree is highly prized both for perfume and as a beauty aid. A few chips of the wood are sometimes added to scalding milk to flavor custards. In addition to individual spices, the estate sold its own version of Sri Lankan curry powder.

• Spices used in Ayurveda in Sri Lanka

The wealth and variety of Sri Lankan spices provide ideal grounds for traditional Ayurveda . Ayurveda is an ancient form of medicine, the Science of Long Life, using natural remedies to achieve physical and mental well being. Herbs, spices and their natural oils figure prominently in Ayurveda massage and alternative therapies.
Sri Lankan spices are used in a range of perfume, soap and other cosmetics, aromatherapy essential oils and Ayurveda toothpaste based on 24 herbs and spices.
Cloves are recommended for toothache and sore throatsThe Herbal tooth paste manufactured using the herbs and spices grown is spice gardens of Sri Lanka is a methodically manufactured with over 24 natural herbal Medicines and spices and mixed with pure dental care with an ancient Ayurvedic formula. This tooth paste helps to reduce the formation of tarter in the teeth and sticky substance in gums that destroys germs and bacteria, also helps against pyorrhea and gingivitis, and keeps the mouth fresh throughout the day.
Nutmeg and black pepper stimulates digestion,Ginger alleviates motion sickness and Spices mixed with king coconut oil make an excellent sun cream while citronella repels insects.

• Spices used in Sri Lankan Cuisine

» Cinnamon (Kurundu) The Dutch started the cinnamon industry in Sri Lanka, and even today the island is the biggest producer of this, the most delicately scented of spices, which is used in curries and rice dishes. 

» Cardamom (Enasal) Cardamom is an excellent in moderation to flavour curries, for sauces, and to give aroma to confectionery, especially wattalapam, a typical Malay egg pudding. 

»Pepper (Gam Miris) This pungent berry, the earliest spice known to humankind, is used as a substitute for red-hot chillies. The world famous soup Mulligatawny (Tamil pepper water) is made from this spice.

»Cloves (Karabunatti) One of the best known of all spices, but also one of the most difficult to use because of their pungency, cloves are used in many types of curry and confectionery. 

» Coriander (Kottamalli) Coriander is a basic ingredient used daily in Sri Lanka to add flavour to curries. Normally only the seeds are used, which are usually roasted before being ground.

» Turmeric (Kaha)
Turmeric, which is often confused with saffron, is used as a condiment in curries. A little turmeric and salt are all that is necessary to preserve fish and meat. 

» Fenugreek (Uluhal) Fenugreek, which has a rather unpleasant scent and a bitter taste, is used to flavour and give the necessary binding or thickening effect to curries. 

» Sweet-cummin (Maduru) This spice is used in the preparation of curry powder together with coriander and cummin, and also as flavouring for sweet dishes and alcoholic liqueurs.

» Cummin (Suduru) Cummin, which has a remarkable pungent and aromatic flavour, is one of the ingredients of curry powder together with sweet-cummin and coriander. 

» Curry Leaves (Karapincha) Curry leaves are generally used fresh in most rice and curry dishes, giving a very distinctive flavour and fragrance.

» Lemon Grass (Sera) Lemon grass, as its name implies, has a strong taste and smell of lemon. The bulbous part of the plant is used to flavour meat and fish dishes. 

» Gamboge (Goraka) Gamboge, usually ground with a little hot water, is used as a souring and thickening agent in white curries, fish and meat preparations, and certain vegetable curries.