Sri Lankan Spice Mix

  • Yield : 150g
  • Prep Time : 10m
  • Cook Time : 5m
  • Ready In : 15m

The recipe

Sri Lankan Spice Mix is a wonderful combination and used in many dishes, both in restaurants and in Sri Lankan homes. It gives delicious flavour to vegetarian, meat and fish dishes. We used it in the Crab Omelette recipe on this site and in various other dishes in our South Asian Fish Recipe book.


  • 1 tbsp uncooked white basmati rice
  • 50g coriander seeds
  • 25g cumin seeds
  • 25g fennel seeds
  • 7 cm cinnamon stick
  • 1½ tsp fenugreek seeds
  • ½ tsp cloves
  • ½ tsp cardamom seeds
  • ½ tsp black mustard seeds
  • 1 tsp black peppercorns
  • 3 dried red chillies


Step 1

Heat a frying pan over a medium heat and add the rice. Shake the grains around and dry fry for about 3 minutes until the grains are a light to medium brown colour. Place the fried rice into a bowl and leave to cool.

Step 2

Meanwhile, dry fry the other spices, except the dried chillies, for 1-2 minutes until aromatic.

Step 3

Dry fry the dried chillies until they start to darken.

Step 4

Mix the rice, spices and chillies together and then grind to a powder. Store in an airtight screw-top jar. For best flavour, use within 3 months.

Recipe Type: ,
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