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Indian mixed pickle, containing lotus root, lemon, carrot, green mango, green chilis, and other ingredients. In Sri Lanka, a date and shallot pickle achcharu is traditionally prepared from carrots, chilli powder, shallots and ground dates mixed with garlic, crushed fresh ginger, green chilis, mustard seeds and vinegar, and left to sit in a clay ...
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 ...
Intoxicants in Sri Lanka are legal in certain contexts. One can legally buy most alcohols, tobaccos, and certain herbals (including narcotics such as cannabis and opium) [1] through licensed ayurvedic shops, who are provided the raw materials by the Ministry of Health and then compelled to produce solutions/products that are then sold to the public.
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]
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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 ...
Khamr (Arabic: خمر) is an Arabic word for wine or intoxicant. [a] It is variously defined as alcoholic beverages, wine or liquor. [1] In fiqh, it refers to certain forbidden substances, and its technical definition depends on the madhhab or legal school.
Pickles are really something special. Not only do they last and last but they have been celebrated throughout history as they were thought to bring beauty, health and strength.