Sri Lankan meals always come with sambols and/or mallums - a fresh relish of uncooked greenery mixed with spices and sometimes coconut milk or grated coconut. I could feast of either just with rice.
And on a completely different note, I once had a seemingly intractable medical issue, which my doctors were not able to help me with. So, on the advice of a friend who said you basically have nothing to lose at this point, I went to an Ayurvedic doctor. She fixed me up and straighten me out in no time. It was pretty astonishing. And it involved no traditional prescriptions only herbal compounds and diet changes. So I’m a big fan. It sounds really fun to explore it at its point of origin.
Interesting and insightful as always. Particularly the bit about cinnamon. I knew we typically ate the cheaper version of cinnamon here in the states, but I didn’t know that it was toxic!! I’ll go have to go out of my way to get the good stuff. Hope to get to Sri Lanka someday
Not only is Sri Lanka cinnamon the genuine article, but it also has a greater depth of flavour - a little more fruity, if you can imagine. Buy any cinnamon in sticks, never in powder which incorporates the dust of the factory equipment and all manner of 'filler'. Sri Lankan cinnamon isn't sold as powder. Plus it's organic, which other countries' version aren't.
Sounds not dissimilar to the food approaches in Chinese medicine -- I was told I carry too much heat, and was recommended (among other things) a form of millet? (I think...) called Job's tears. TBH when I was told to cut out chilli I decided the whole thing was bunkum as a life without chilli isn't worth living. I'd rather be too hot, especially given I'm someone who's chronically chilly!
Interestingly, I wasn't advised to omit chilli just to reduce it. More important was to create a balance by cooking with and eating more 'cooling' spices and vegetables, cooling spices like fennel, mint and coriander, and fresh greens.
Thank you! I'm bowled over - by the country, its people, and the food.
Sri Lankan meals always come with sambols and/or mallums - a fresh relish of uncooked greenery mixed with spices and sometimes coconut milk or grated coconut. I could feast of either just with rice.
And on a completely different note, I once had a seemingly intractable medical issue, which my doctors were not able to help me with. So, on the advice of a friend who said you basically have nothing to lose at this point, I went to an Ayurvedic doctor. She fixed me up and straighten me out in no time. It was pretty astonishing. And it involved no traditional prescriptions only herbal compounds and diet changes. So I’m a big fan. It sounds really fun to explore it at its point of origin.
Interesting and insightful as always. Particularly the bit about cinnamon. I knew we typically ate the cheaper version of cinnamon here in the states, but I didn’t know that it was toxic!! I’ll go have to go out of my way to get the good stuff. Hope to get to Sri Lanka someday
Not only is Sri Lanka cinnamon the genuine article, but it also has a greater depth of flavour - a little more fruity, if you can imagine. Buy any cinnamon in sticks, never in powder which incorporates the dust of the factory equipment and all manner of 'filler'. Sri Lankan cinnamon isn't sold as powder. Plus it's organic, which other countries' version aren't.
another fabulous offering by you, Julia -- love this
have a fascinating stay in Sri Lanka
Thank you! Hop on a plane for an adventure in a country of wonderful people, scenery and food!
How delicious it all sounds! What a fascinating experience. And absolutely agree about how Indian curries can be overwhelming. Love the dosha story!
Sounds not dissimilar to the food approaches in Chinese medicine -- I was told I carry too much heat, and was recommended (among other things) a form of millet? (I think...) called Job's tears. TBH when I was told to cut out chilli I decided the whole thing was bunkum as a life without chilli isn't worth living. I'd rather be too hot, especially given I'm someone who's chronically chilly!
Interestingly, I wasn't advised to omit chilli just to reduce it. More important was to create a balance by cooking with and eating more 'cooling' spices and vegetables, cooling spices like fennel, mint and coriander, and fresh greens.
Everything in moderation, I suppose! But with an extra negroni just because.
Insightful 👌