Herbs and spices are an integral part of Sri Lankan cuisine. The warm climate of the country supports a wide variety of herbs and spices, which lend their distinctive flavours to the local dishes. Commonly used herbs and spices in Sri Lankan cuisine include turmeric, cardamom, black pepper, cumin, cinnamon, nutmeg, coriander, fenugreek, cloves, ginger, curry leaves, and mustard seeds. These fragrant spices are used both to enhance the flavour of dishes and also to impart medicinal properties.

Turmeric, for example, is widely used in Sri Lanka for its antiseptic and anti-inflammatory properties. It is often added to curries, fish dishes, and other traditional recipes to give them a yellow colour. Black pepper is a popular spice used to add a spicy, pungent flavour to dishes like sambal and pol sambol. Cumin and coriander are used to flavour curries and other savoury dishes, while cardamom, cinnamon, and nutmeg are commonly used to give desserts and drinks a sweet, aromatic flavour.

In short, herbs and spices are a vital part of Sri Lankan cuisine, providing unique flavours and aromas as well as medicinal properties. This combination of taste and health makes them a beloved part of the Sri Lankan culinary tradition.