All posts in Ingredients

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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Bee Honey (Mee Pani)

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

Bee Honey (Mee Pani) Sri Lanka

Honey bees (or honeybees) are a subset of bees in the primarily distinguished by the production and storage of honey and the construction of perennial, colonial nests out of wax. Honey bees are the only extant members of the tribe Apini, all in the genus Apis. Currently, there are only seven recognised species of honey bee with a total of 44...

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Curry Leaves (Karapincha Kola)

By: | 0 Comments | On: February 12, 2013 | Category : Ingredients

Curry Leaves (Karapincha Kola)

Its leaves are used in many dishes in Sri Lanka and neighbouring countries. Often used in curries, the leaves generally go by the name “curry leaves”, though they are also translated as “Karapincha  leaves”It is a small tree, growing 4–6 m (13-20 feet) tall, with a trunk up to 40 cm...

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