Although Indian inspired curry powder gets most of the spotlight, there are many different curry powders from around the globe — all with their own uniquely dynamic flavors. Thai curry powder adds lemongrass and lime leaves for an intensely tangy effect, while Caribbean blends have a sweeter base and embrace spices like anise and allspice.  So, if you are after an authentic Sri Lankan curry, its best you buy a Sri Lankan curry powder.

There are actually multiple kinds of cinnamon, but the two most commonly used in our modern cooking are Cassia cinnamon and Ceylon cinnamon. Ceylon cinnamon is known as “true cinnamon” and is native to Sri Lanka. Ceylon cinnamon is NOT the kind of cinnamon that is normally sold in the spice section at your local supermarket. The kind of cinnamon that you likely find at your local store is Cassia cinnamon, which is a relative of Ceylon cinnamon but is also a much cheaper version. Both Cassia and Ceylon cinnamon are taken from the inner bark of the Cinnamomum tree, however Cassia cinnamon is typically darker and has a much more pungent flavor. Ceylon cinnamon is considered a more delicate spice because of its quality and sweeter taste. In addition, Cassia contains a lot of coumarin, which can be toxic in large quantities. It is much safer to choose Ceylon cinnamon if you eat a lot of cinnamon.

Absolutely! The weird thing is that curry tastes better when left to rest for a while in the refrigerator. Sauces thicken up and become creamier too. The curry powder spices tend to lose any sharpness, and your dish will have a greater depth of taste on the whole.

There are actually a few reasons why curry tastes better the next day. Marinating, Absorption, Protein breakdown, Maillard reactions, Starch Absorbency and the Mental Aspect. These all contribute to your curry tasting its best after a little rest.

It is not a good idea to leave whole cloves or cardamoms in your dish for a couple of reasons. The first has to do with the pungency of both. While they provide a pleasant flavor addition to a dish if you use them in moderation, both the clove and cardamom itself will have an intensely sharp and astringent flavor. Biting into one can overwhelm the palate with the flavor, leaving the tongue numb. We suggest, moving them to the side of your plate as you eat.