Tag: Sri lankan cuisine

With over 120 varieties of fruits available, Sri Lanka offers a dazzling array of tropical flavors, but discerning the single best can be a challenge. This guide will help you navigate the vibrant local markets to decide for yourself what is the best fruit in Sri Lanka.

With a lower glycemic index (GI) compared to refined sugar, kithul hakuru, or Sri Lankan palm jaggery, contains approximately 60-85 grams of total sugar per 100 grams, with the exact amount varying by processing and moisture content. This traditional sweetener is highly valued not only for its distinct, caramel-like flavor but also for its status as a more nutritious alternative to white sugar.

Made from a fermented batter of rice flour and coconut milk, a single plain hopper typically contains only 80–100 calories. This makes them a surprisingly light and healthy option when considering if Sri Lankan hoppers are healthy.

In traditional Asian medicine, gotu kola is revered for its longevity-promoting properties and is consumed both medicinally and as a food. So, can gotu kola be cooked? Absolutely, and it's a common culinary practice in many Southeast Asian countries, featuring in a variety of cooked and raw preparations.

With distinct variations across South Asia, Keeri Samba is a premium, small-grained variety, whereas 'Samba' is a broader category that includes several regional types. The key distinction between Keeri samba and Samba lies in their specific geographical origin, unique sensory characteristics, and ideal culinary applications.