Sri Lankan Cuisine
A Sri Lankan Cuisine is a national cuisine of Sri Lanka.
- Context:
- It can (typically) use a blend of Spices and ingredients like Coconut, local Fruits and Vegetables, and Seafood.
- It can (typically) have staples such as Rice, and feature dishes like Rice and Curry, Hoppers (Appa), and Kottu Roti.
- It can (typically) make use of Sri Lankan Spices, like cinnamon, black pepper, cardamom, clove, nutmeg, curry leaves and lemongrass.
- It can (often) Sri Lankan Tamil Cuisine and Sinhalese Cuisine.
- It can be related to South Indian Cuisine.
- It can exhibit colonial influences from the Portuguese, Dutch, and British, introducing new ingredients and cooking techniques.
- ...
- Example(s):
- Sri Lankan Curry, such as ...
- Sri Lankan Hoppers (Appa) (Appam).
- Sri Lankan Kottu Roti.
- Sri Lankan Sweets, such as...
- ...
- Counter-Example(s):
- See: Sri Lankan Culture, Sri Lankan Ethnic Groups, Sri Lankan Spice, Sri Lankan Food Habit, Jaggery, South Asian Cuisine, Southeast Asian Cuisine.
References
2023
- (Wikipedia, 2023) ⇒ https://en.wikipedia.org/wiki/Sri_Lankan_cuisine Retrieved:2023-12-28.
- Sri Lankan cuisine is known for its particular combinations of herbs, spices, fish, vegetables, rices, and fruits. The cuisine is highly centered around many varieties of rice, as well as coconut which is a ubiquitous plant throughout the country. Seafood also plays a significant role in the cuisine, be it fresh fish or preserved fish. As a country that was a hub in the historic oceanic silk road, contact with foreign traders brought new food items and cultural influences in addition to the local traditions of the country's ethnic groups, all of which have helped shape Sri Lankan cuisine. Influences from Indian (particularly South Indian), Indonesian and Dutch cuisines are most evident with Sri Lankan cuisine sharing close ties to other neighbouring South and Southeast Asian cuisines.
Sri Lanka is historically famous for its cinnamon. The 'true cinnamon' tree, or Cinnamomum verum, used to be botanically named Cinnamomum zeylanicum to reflect its Sri Lankan origins. This is a widely utilized spice in Sri Lanka, and has a more delicate, sweet taste in comparison to Cinnamomum cassia, which is more common in some other Southeast Asian cuisines. Contrasting the local cuisine with those of neighbouring regions, Sri Lankan cuisine is characterized by unique spice blends with heavy use of Sri Lankan cinnamon and black pepper, as well as by the use of ingredients such as Maldives fish, goraka (Garcinia cambogia), pandan leaf, lemongrass, and jaggery made from kithul palm syrup. Sri Lanka is also a consumer of many varieties of red rice, some of which are considered heirloom rices in the country. Tea is also an important beverage throughout the country, and Sri Lanka is known for producing some of the world's finest tea.
- Sri Lankan cuisine is known for its particular combinations of herbs, spices, fish, vegetables, rices, and fruits. The cuisine is highly centered around many varieties of rice, as well as coconut which is a ubiquitous plant throughout the country. Seafood also plays a significant role in the cuisine, be it fresh fish or preserved fish. As a country that was a hub in the historic oceanic silk road, contact with foreign traders brought new food items and cultural influences in addition to the local traditions of the country's ethnic groups, all of which have helped shape Sri Lankan cuisine. Influences from Indian (particularly South Indian), Indonesian and Dutch cuisines are most evident with Sri Lankan cuisine sharing close ties to other neighbouring South and Southeast Asian cuisines.