Sri Lanka's culinary heritage is deeply intertwined with its abundant array of spices, which have long been integral to the island's cuisine. Throughout its history, herbs and spices have not only enhanced flavors but also served as crucial preservatives, particularly for meat dishes in eras before modern refrigeration. The medieval period saw Sri Lanka's spice trade connect it with civilizations such as the Greeks, Romans, and Arabs, who recognized the island's riches and contributed to its spice legacy. Notably, during the 8th century, Arab traders introduced Sri Lankan spices to Europe, including the highly coveted cinnamon, which commanded exorbitant prices.

The decline of Arab dominance in spice trading during the 16th century led to Portuguese maritime control, prompting them to seek the sources of these valuable commodities. This exploration led them to Galle Fort, where Arab traders were observed loading spices. The Portuguese, eager to capitalize on this lucrative trade, disrupted and exploited spice-growing regions, causing significant damage to the industry. Subsequently, Dutch colonization sought to revitalize spice cultivation by implementing specialized cultivation zones, which contributed to the resurgence of the spice trade.

However, it was the British who ultimately gained control over Sri Lanka, further developing spice cultivation and processing for exportation. Under British rule, spices such as cinnamon, clove, pepper, nutmeg, mace, and ginger flourished, with cinnamon retaining its historical significance as a prized commodity.