Cardamom

Cardamom, locally known as Enasal, is one of Sri Lanka’s most precious exports, often referred to as the "Queen of Spices." Grown in the misty, high-altitude rainforests of the central highlands (Kandy, Matale, and Nuwara Eliya), Sri Lankan green cardamom is distinct for its bold, complex flavor profile that blends notes of mint, citrus, and eucalyptus. Because of the island’s unique terroir, "Ceylon Cardamom" contains a higher concentration of essential oils compared to other varieties, ensuring that even a single pod delivers a powerful burst of fragrance. It is a vital ingredient in Sri Lankan festive dishes like yellow rice, Watalappam (jaggery pudding), and the island's famous spiced tea.