Spices of history
The history of Sri Lanka 2500 years ago is rich in spices. In the 16th century, Ceylon, as it was then known, was discovered by the Portuguese who traded in cinnamon and other spices.
Spices are an important part of Sri Lanka Sri Lankan food is easy for her people to use, but creates unique and delicious food adds subtle flavor and aroma. Because it is an Ayurvedic belief and has healing properties.
Chili, coriander, cumin, curry leaves, fennel, fennel, garlic, ginger, lemon grass, lime, onion and rumple and turmeric. Use as a staple food for desserts and cakes, the island are known for their vibrant colors and aromas of fresh spices.
But For food lovers, Sri Lanka is an expression of a colorful history and joyous surprise like an island of food.
Cinnamon is a spice made especially from the inner bark. So Cinnamon is mainly use as an aromatic flavoring and as a flavoring additive in a variety of foods, desserts and desserts, breakfast cereals, snacks, tea and traditional foods. So,
Because cinnamon is the name given to several species of trees and some of the commercial spices produce by them. So They all belong to the Cinnamon family of the Lorain family. But only a few species of cinnamon are grow commercially for spice.
So, In 2018, Indonesia and China accounted for 70% of world cinnamon supplies, Indonesia for nearly 40% and China for 30%.
So Cinnamon is an evergreen tree that is characterize by ovarian leaves, bark and berries. Because The basic parts of the plant use to harvest spices are the bark and leaves. So The following year, replace the cut ones with about a dozen new shoots from the roots. Growing plants are affect by pests such as cholesterol triglyceride glossoporide diplodia species and Phytophthora cinnamon (striped cancer).
So, In well-ventilated and relatively warm environments and processed bark dries completely in four to six hours. Once dry, the bark is cut 5 to 10 inches (2 to 4 inches) for sale.
An environment less than perfect drying encourages the spread of bark pests, which should then be treated by fumigation with sulfur dioxide.
So In 2011, the European Union approved a concentration of sulfur dioxide up to 150 mg / kg per kg of sea worm husks harvested in Sri Lanka.
Author:- Malindu Malaka
My other articles depict the art and culture of Sri Lanka Click here : https://wetravelculture.com/?p=196