Sri Lanka's cuisine mainly consists of boiled or steamed rice served with curry. Another well-knownrice dish is Kiribath, meaning "milk rice." Curries in Sri Lanka are not just limited to meat - or fish - based dishes, there are also vegetable and even fruitcurries. A typical Sri Lankan mealconsists of a "main curry" (fish, chicken, beef, porkor mutton), as well as several other curries made with vegetable and lentils. Side - dishes include pickles, chutneys and "sambols" which can sometimes be fiery hot. The most famous of these is the coconut sambol, made of ground coconut mixed withchillies, dried Maldive fish and lime juice. This is ground to a paste and eaten with rice, as it gives zest to the meal and is believed to increase appetite.

Cinnamon

Extracted from ParadiseLanka

The worlds best and finest Sri Lankan cinnamon, Ceylon spices, cinnamon, Cardamon, Pepper, Clove
Cinnamon Powder and sticks

Cinnamon is the dried bark of various laurel trees in the cinnamomun family. Cinnamon sticks are made from long pieces of bark that are rolled, pressed and dried. True Cinnamon is native to Sri Lanka. It has a strong, sweet and woody fragrance. Cinnamon is used in cakes, cookies, and desserts throughout the world. It is also used in savory chicken and lamb dishes from the Middle East. In American cooking, Cinnamon is often paired with apples and used in other fruit and cereal dishes. Stick Cinnamon is used in pickling and for flavouring hot beverages.

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