Archeological findings, ancient travelers’ records, and early world maps are living evidence for the significance of this island in geo-politics and sea trade since ancient times. The present review describes the essentials of indigenous and traditional foods of Sri Lanka, for the first time, providing a perspective analysis in science, technology, and nutrition of food and preparations when possible. Ancient texts and books written on Sri Lanka foods that starts with v various authors and other published media and discussions with different individuals holding traditional knowledge were consulted in generating this condensed review. Black circles in the maps indicate archeological and paleo-environmental sites of the island covered in the studies of reference .
Crucial positioning in the middle of the Indian Ocean and to the extreme south of the Indian Peninsula together with the protective natural harbors and, floral and faunal richness have been the key elements that attracted many global travelers, explorers, and trading nations to this island. Ancient maps and manuscripts account the importance of harbor towns and cities of the island. Traditionally, the Veddā group prepares meat and fish by direct roasting over wood fire, covering with hot ashes or smoking, and drying on a wooden rack . Excess hunt is sun-dried or smoked to preserve for rainy seasons.
Harvesting honey of various forest insects is a regular task and a group activity. Honey is for direct consumption and for meat preservation . BCE, between the noblewoman Kuweni and Indian prince Vijaya and crew. Cultivation of paddy and production of rice has been central to societal, cultural, religious, and economic activities of the island .
Present-day rice preparations in Sri Lanka reflect the influence of several ethnic cultures. Flour particle size is controlled by sieving with different mesh sizes. H-lowering ability and medicinal value such as anti-inflammatory and anti-diabetic . Turmeric, the rhizome of Curcuma longa L. Sri Lankan curries and rice preparations.
Heat-blanched turmeric rhizome is dried and used as a powder or a paste. The main active ingredient, curcuminoids possess cardioprotective, hypo-lipidemic, antibacterial, anti-HIV, anti-tumor, anti-carcinogenic, and anti-arthritic activities . White curries are made pungent with immature green chili, garlic, ginger, or ground black pepper. Accompaniments are essential in the typical Sri Lankan meal plate. They are prepared with animal or plant sources and complete the main meal with starchy staple such as rice and rice flour-based food products. Accompaniments are prepared in various ways and consistencies. Coconut, the most sought-after oil-rich seed, is integral to the island’s food culture since time unknown.