Ingredients · සිරි සුව අරණ Siri Suwa Arana

නෙල්ලි

Nelli / Amla

Phyllanthus emblica

A small, intensely sour green fruit that grows across the dry zone. One of the most recognisable ingredients in the Sri Lankan Ayurvedic pantry.

Turmeric

Curcuma longa

The rhizome that gives so many preparations their deep saffron colour. Dried and ground, or used fresh from the root.

Ceylon Cinnamon

Cinnamomum verum

True cinnamon, native to Sri Lanka and harvested as fine, layered quills — distinct from the thicker cassia sold elsewhere.

Coconut

Cocos nucifera

The base oil for a great many traditional preparations, pressed from the dried kernel.

Ginger

Zingiber officinale

A warming rhizome used fresh or dried, and one of the oldest cultivated plants on the island.

Frangipani

Plumeria

The temple flower. Grown at almost every shrine in the country and closely tied to the visual language of Sinhala Ayurveda.

Neem

Azadirachta indica

A bitter-leaved tree found in dry-zone villages, its pinnate leaves a familiar sight around household gardens.

Venivel

Coscinium fenestratum

A woody climbing vine with a distinctive yellow inner stem, long recorded in Sri Lankan traditional pharmacopoeia.

Ingredient lists for individual preparations are held in the company’s original label files and are not reproduced here until verified.