Thuna paha facts for kids
| Alternative names | තුන පහ |
|---|---|
| Type | Spice mix |
| Place of origin | Sri Lanka |
| Main ingredients | Cumin seeds, fennel seeds, coriander seeds |
| Ingredients generally used | curry leaves, cinnamon bark, black pepper, cloves, pandanus leaves |
| Variations | Bathapu thuna paha |
Thuna paha (pronounced "too-na pa-ha") is a special spice mix from the island country of Sri Lanka. It's a type of curry powder that adds amazing flavor to many dishes.
This spice mix is often used in vegetarian meals. The name "Thuna Paha" means "three or five." This is because it traditionally uses three to five main ingredients.
The main ingredients are cumin seeds, fennel seeds, and coriander seeds. Other ingredients can include curry leaves, cinnamon bark, cardamom seeds, black pepper, cloves, and pandanus leaves. Black pepper gives the mix its spicy kick!
Just like many traditional Sri Lankan recipes, there isn't one exact way to make Thuna paha. Different families and regions might use slightly different amounts of each spice. The cardamom used is usually green or true cardamom, called 'enasaal' in Sri Lanka. The cinnamon is 'Ceylon cinnamon,' known as 'kurundu.'
Contents
How is Thuna Paha Made?
The old-fashioned way to make Thuna paha involves drying the spices in the sun. After drying, they are ground on a special granite stone. This stone is called a miris gala (pronounced "mi-ris ga-la"). It's like a big grinding stone with a granite rolling-pin.
Modern Ways to Prepare Spices
Today, many people use a different method. They gently dry-roast the spices in a hot pan. This helps remove any moisture and makes the spices smell wonderful. Then, they use a blender to grind the spices into a fine powder.
Some people who follow the traditional ways believe that grinding by hand keeps more of the spice's smell, taste, and good nutrients. They think that using a blender might cause some of these to be lost.
Storing Your Spice Mix
Once the Thuna paha is ground, it should be kept in a container that doesn't let air in. Store it in a cool, dark place. This way, your Thuna paha can stay fresh and flavorful for about two to four months.
What is Roasted Thuna Paha?
There's another type of Sri Lankan curry powder called Badapu or Bathapu thuna paha. This means "roasted Thuna paha." It has a much stronger flavor than the unroasted version.
When to Use Roasted Spices
Roasted Thuna paha is often used in dishes with fish, meat, or chicken. It's also great for dark-colored vegetable dishes. Sometimes, people sprinkle a little bit of it at the very end of cooking. This adds a lovely, fragrant finish to the meal. The main difference is that the spices are roasted until they turn golden brown before being ground into a powder.
