Tucked into the lush, medicinal heartland of Sri Lanka’s central hills, the Oak Ray Isiwara Ayurvedic Village, in Matale, offers a first-hand encounter with the island’s ancient healing practices. This is not just a tour; it is a step into the ecosystem of traditional remedies, cultivated and explained with quiet expertise by my local guide Chandena. Among the plants drawing visitor attention are nutmeg, Ceylon cinnamon, red pineapple, aloe vera, and a personal lesson in the art of curry-making.
Nutmeg: a spice that sailed the world
Nutmeg has long been prized for its flavour and medicinal value, but it also has a seafaring legacy. During the late 15th and early 16th centuries, Portuguese navigators exploring the Indian Ocean during the time of Vasco da Gama encountered Sri Lanka’s rich natural resources. So abundant was the nutmeg in the region that they referred to the island as “Nutmeg Island,” recognising its strategic role in the spice trade routes.
Chandena explains, “Nutmeg was very valuable. Sailors chewed it when they felt seasick. It helped them stop vomiting and protected the stomach.” Even today, the spice holds its reputation as a natural digestive remedy. A traditional home remedy involves grating a small portion of nutmeg and mixing it with lime or lemon juice and a little water. “If you’re suffering from food poisoning, stomach pain or loose motion,” he says, “this drink can stop it in 10 to 15 minutes. It even kills bacteria like salmonella.”
Nutmeg continues to be used in Ayurvedic detox treatments and is valued in both cooking and natural medicine.
Cinnamon: the essence of Sri Lanka
Ceylon cinnamon, known locally as “true cinnamon,” is one of Sri Lanka’s most iconic spices. Unlike cassia cinnamon, which is thicker and spicier, Ceylon cinnamon is thin, soft and curls easily into elegant quills. “We don’t use cassia here,” Chandena says. “Our cinnamon is sweeter, cleaner and healthier. You can even chew it directly.”
At the village, visitors can watch a skilled local gently peel back the bark to reveal the fragrant inner layer. Once dried and rolled, the cinnamon bar can be used in many ways. It can be infused in tea, simmered into rice, crushed into curry or chewed as a natural breath freshener. Medicinally, it supports blood circulation and helps balance blood sugar levels.
Now back home, I use a cinnamon bar every morning in my coffee. It adds a smooth, aromatic depth that makes the flavour feel both indulgent and healthy.
Red pineapple: detox from the soil
Close to the spice garden, red pineapples stand out with their striking colour and medicinal use. This variety is rich in bromelain, an enzyme that aids digestion and helps the body eliminate toxins.
Chandena explains, “We dry the fruit and powder it. Then we mix it with turmeric and Ceylon cinnamon. Together, they detoxify the body and reduce inflammation.” These blends are made into tablets and teas, forming part of the daily health routines promoted in Ayurveda.
Aloe vera: skin’s best companion
Along a shaded pathway, a plot of aloe vera thrives. The thick green leaves are cut on-site, revealing the soothing gel inside. “This is for the skin, for burns, for hydration,” Chandena says, squeezing the pulp into my hand.
Aloe vera is not just grown here; it is processed into oils, lotions and creams, all made with natural ingredients. These products are popular among visitors, particularly those looking for chemical-free skincare solutions.
Before leaving the village, I picked up two bottles of their Natural Aloe Vera lotion. Back home, it has become a staple in our family. Everyone loves it—for dry skin or just daily care. A true success.
The real curry experience: a moment to remember
For me, the most memorable part of the afternoon took place in a small, open-air kitchen at the centre of the village. A local woman stood by a grinding stone, gently pressing aromatic seeds and herbs. She smiled as she handed me a plate and invited me to take part in making a real Ayurvedic curry.
The blend included six core ingredients: cumin, coriander, clove, anise, black pepper and fennel. As she ground them together, the scent filled the air.
“These spices balance your body,” Chandena said. “Clove warms the blood and removes bacteria from meat. Coriander strengthens the immune system. Cumin and anise help with digestion and stomach problems. If you eat this kind of curry every day, your body will become balanced. You won’t need modern medicine.”
He added that supermarket curry powders often rely on turmeric or paprika for colour, but that Ayurvedic curry avoids heavy use of chilli. “We prefer black or white pepper. It is better for digestion.”
A perfect finish: massage and sustainable products
After a full afternoon of exploring, learning and tasting, visitors can enjoy a traditional Ayurvedic massage. Performed by trained therapists using locally made herbal oils, the treatment is based on efficient Sri Lankan techniques focused on restoring energy flow and easing muscle tension.
Before leaving the village, make sure to stop at the shop. It offers more than 40 sustainable products made directly at Isiwara—from spice blends and teas to skincare and oils. Each item supports local artisans and carries the essence of what visitors experience during the tour.
