Turmeric Cultivation
Turmeric is synonymous with Sri Lankan cuisine and an import ban is helping boost production after the ravages of civil war
In Sri Lanka cuisine, a pinch of turmeric brings the gold color to sodhi, the mildly spiced coconut soup eaten with the island's carbohydrate-rice food.
Turmeric is valued in every Sri Lankan kitchen for its subtle flavour, distinct yellow color and powerful aroma. In ayurvedic medicine, this humble spice is hailed for its values as an anti-inflammatory.
But cultivation of the traditional root amost died out during the Sri Lankan civil war and the country now relies heavily on imported turmeric growing .
Turmeric growers in the eastern Ampara district, the import ban proved a blessing during the Covid -19 pandemic.
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