All posts in Food

Snake Gourd

By: | 0 Comments | On: February 14, 2013 | Category : Vegetables

Snake Gourd

tropical or subtropical vine, raised for its strikingly long fruit, used as a vegetable, medicine, Formerly, the cultivated form was considered a distinct species, but it is now regarded as avariety of the wild ancestor, as they freely interbreed: The narrow, soft-skinned fruit can reach 150 cm (59 in) long. Its soft, bland, somewhatmucilaginous flesh is similar...

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Chickpeas

By: | 0 Comments | On: February 14, 2013 | Category : Grains

chickpea

The name “chickpea” traces back through the French chiche to cicer, Latin for ‘chickpea’,chickpeas have been found in the aceramic levels,The plant grows to between 20–50 cm (8–20 inches) high and has small feathery leaves on either side of the stem. There are two main kinds of chickpea: 1.Desi, which has small, darker seeds and a rough coat, cultivated mostly...

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Garlic (Sudu-Lunu)

By: | 0 Comments | On: February 13, 2013 | Category : Ingredients

Garlic - Sri Lanka

commonly known as garlic, is a species in the onion genus, Allium. Its close relatives include the onion, shallot, leek, chive  has long been a staple in the Mediterranean region, as well as a frequent seasoning in Asia, Africa, and Europe. difficulty in the identification of its wild progenitor is the sterility of the cultivars”, though it...

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Ginger (Inguru)

By: | 0 Comments | On: February 13, 2013 | Category : Ingredients

Ginger - Sri Lanka

Ginger cultivation began in South Asia and has since spread to East Africa and the Caribbeain.Ginger produces clusters of white and pink flower buds that bloom into yellow flowers.Ginger produces a hot, fragrant kitchen spice.Young ginger rhizomes are juicy and fleshy with a very mild taste.Mature ginger rhizomes are fibrous and nearly dry.often used as a...

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Coriander (Kothamalli)

By: | 1 Comment | On: February 12, 2013 | Category : Ingredients

Coriander (Kothamalli) Sri Lanka

Like other spices coriander is available throughout the year providing a fragrant flavor that is reminiscent of both citrus peel and sage. The fruit of the coriander plant contains two seeds which, when dried, are the portions used as the dried spice. When ripe, the seeds are yellowish-brown in color...

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