How Spicy Is Sri Lankan Food? A Survival Guide
Sri Lankan food can be genuinely hot, built on fresh and dried chilli, black pepper and roasted spice blends. The good news is that heat levels vary a lot, and there are easy ways to enjoy the flavour without suffering.
Managing the heat
Ask for dishes "less spicy" and cooks will usually oblige. Milder options include dhal, coconut-heavy curries, plain hoppers and rice, which balance the fierier sambols.
Cooling the burn
Buffalo curd, coconut sambol without extra chilli, plain rice and a sweet lassi or king coconut all help. Water does little, so reach for the curd instead.
Build a tolerance
Start milder and work up over a few days. Even seasoned chilli lovers find the roasted-spice depth here different from the raw heat of some other cuisines.
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