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Traditional Sri Lankan rice and curry. 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 ...
Arrack is a distilled alcoholic drink typically produced in Sri Lanka and Southeast Asia, made from the fermented sap of coconut flowers or sugarcane, and also with grain (e.g. red rice) or fruit depending upon the country of origin. It is sometimes spelled arak, [1] or simply referred to as 'rack or 'rak. [2]
Muslim law in Sri Lanka is one of three customary laws which is applicable to Sri Lankans who are Muslims by virtue of birth and conversion to Islam.
The Sri Lankan Malays speak the Sri Lankan Malay creole language in addition to Sinhalese and Tamil. Islam in Sri Lanka traces its origin back to the arrival of Middle Eastern merchants in the Indian Ocean. By the 16th century, Middle Eastern traders' were the main traders of spice in Sri Lanka
rice flour, kurakkan flour It's usually wrapped in a leaf. Kalu Dodol: kithul jaggery, rice flour, coconut milk, and cashew nuts Sri Lankan dodol. Household sweet, usually served at tea time and special events. Prepared by boiling Coconut milk and Kitul Juggery in big Pan (thachi) and adding rice flour, cashew nut and spices to the reduced mix.
Pickles can provide small yet valuable amounts of other vitamins, too, like vitamin C, which acts as an antioxidant and supports the immune system, and vitamin A, which is important for vision and ...
South Asian pickle is a pickled food made from a variety of vegetables, meats and fruits preserved in brine, vinegar, edible oils, and various South Asian spices.The pickles are popular across South Asia, with many regional variants, natively known as lonache, avalehikā, uppinakaayi, khatai, pachadi or noncha, achaar (sometimes spelled aachaar, atchar or achar), athāṇu or athāṇo or ...
Halal butcher shop in Shanghai, China. In Islamic law, dhabīḥah (Arabic: ذَبِيحَة) is the prescribed method of slaughter for halal animals. It consists of a swift, deep incision to the throat with a very sharp knife, cutting the wind pipe, jugular veins and carotid arteries on both sides but leaving the spinal cord intact.