Sri Lankan Food

Sri Lanka is an island nation in South Asia close south-east India. Sri Lanka's archived history traverses 3,000 years, with confirmation of pre-historic human settlements going back to not less than 125,000 years.

Sri Lanka provides an incredible selection of food and varieties of food preparation. Sri Lankan food has been affected by numerous historical, social, and different elements. For instance, the impacts of the Dutch colonialists who once controlled Sri Lanka and carried their own particular cooking styles with them and the food of Southern India have all molded Sri Lankan cooking. Today, a portion of the staples of Sri Lankan cooking are rice, coconut, and flavors.

Sri Lankan Spices



Sri Lanka has been known for its high quality spices for centuries, even before the island was ever known as Sri Lanka.Spices enhance the colour, fragrance and flavour of food. In addition many of them also have many health benefits.Here are a few interesting things to know when cooking with spices.


Cinnamon (Kurundu) 

Binomial Name : cinnamomum loureiroi

It is a spice obtained by making shavings of the inner bark of the cinnamon plant.

 

 

 

 

Curry Leaves (Karapincha)


Binomial Name : murraya koenigii

The Curry Tree is a tropical tree native to India and Sri Lanka. Its fragrant leaves are called curry leaves.

 

 

 

 

 

Turmeric (Kaha) 

Binomial Name: circuma longa

Turmeric  once processed from the rhizomes, is a yellow powder


 

 

  

 

Clove (Karambunatti)

Binomial Name: syzygium aromaticum

Cloves, which are the flower buds of a form of evergreen tree

 

 

 

 

 

 

 

 

Pepper (Gam Miris)

 

Binomial Name: piper nigrum


Pepper generally refers to black, white and green pepper. Black pepper is the unripe fruit of the pepper plant. 

 

 

 

 

Cardamom ( Enasal) 

Binomial Name: Elettaria cardamomum

Cardamom is an excellent in moderation to flavor curries, for sauces, and to give aroma to confectionery. 

 









 




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