HERBS & SPICES
Herbs and spices have been a major influence on Eastern cuisine since times immemorial. Spices heighten the flavor and aroma of a dish. Currently, herbs and spices see continued demand for various medicinal purposes. As the name ‘Spice Island’ implies, Sri Lanka is no stranger to the world of herbs and spices. Sri Lanka’s climatic conditions allowing for a variety of spices to be grown on the Island’s soils. The abundance of these culinary treasures attracted the attention of many western nations throughout history who wished to source from Sri Lanka’s spice market.
Sri Lanka supplies the international market with some of the most sought-after spices and allied products such as cinnamon, pepper, cloves, cardamoms, nutmeg, mace and vanilla. Sri Lanka’s spice exports have grown to amount to over 50% of all agricultural exports and continue to see upward trends as they find their way into the kitchens all over the globe.
Ceylon Tea
Ceylon tea refers to tea that is grown in the island nation of Sri Lanka, which was formerly known as Ceylon. Sri Lanka is one of the world’s major tea-producing countries, and its tea industry is a significant part of the country’s economy.
The term “Ceylon tea” is often used to denote black tea produced in Sri Lanka. The country’s diverse climate and geography contribute to the unique flavors and characteristics of Ceylon tea. The flavor profile can vary depending on the region in which the tea is grown. Generally, Ceylon teas are known for their bright, brisk, and bold flavors with a crisp finish.
Ceylon tea is produced from the Camellia sinensis plant, and the tea leaves are typically processed using orthodox or CTC (Crush, Tear, Curl) methods. The different elevations at which tea is cultivated in Sri Lanka, such as low-grown, mid-grown, and high-grown, contribute to the distinct qualities of Ceylon tea.
In addition to black tea, Sri Lanka also produces green tea and white tea, but black tea is the most commonly associated type when referring to Ceylon tea.
Black Tea
Black tea is a type of tea that is more oxidized than green, oolong, and white teas. It is made from the leaves of the Camellia sinensis plant, which is the same plant used for producing all true teas. The oxidation process, which involves exposing the tea leaves to air for a specific period, gives black tea its distinct color, flavor, and aroma.
Color: Black tea typically has a dark amber to reddish-brown color when brewed.
Flavor Profile: The flavor of black tea can vary widely depending on factors such as the region where it’s grown, the specific tea cultivar, and the processing methods. However, black tea generally has a bolder and stronger flavor compared to green, white, or oolong teas. Common flavor notes include malty, fruity, earthy, and sometimes smoky.
Caffeine Content: Black tea contains more caffeine than green, white, or oolong teas. However, the exact caffeine content can vary based on factors such as the tea’s origin and brewing time.
Popular Varieties: There are numerous varieties of black tea, each with its own unique characteristics. Some well-known varieties include Assam, Darjeeling, Earl Grey, English Breakfast, and Ceylon.
Processing: The production of black tea involves withering the tea leaves, rolling or crushing them to release enzymes, allowing oxidation to occur, and finally, firing or drying the leaves to halt the oxidation process. This process gives black tea its distinctive dark color and robust flavor.
Health Benefits: Like other types of tea, black tea contains antioxidants and has been associated with various health benefits. It may contribute to heart health, improve mental alertness, and provide other potential health advantages.
Green Tea
Green tea is a type of tea that is made from Camellia sinensis leaves and buds, the same plant used to produce black tea, oolong tea, and white tea. What sets green tea apart is that it undergoes minimal oxidation during processing, preserving its natural color, flavor, and nutrient content. Here are some key characteristics of green tea.
Minimal Oxidation: Green tea undergoes minimal oxidation compared to black tea. After harvesting, the leaves are quickly heated or steamed to prevent enzymatic oxidation, preserving the natural green color of the leaves.
Color: When brewed, green tea typically produces a light green or pale yellow infusion.
Flavor Profile: The flavor of green tea can vary depending on factors such as the tea variety, growing conditions, and processing methods. Green tea often has a fresh, grassy, or vegetal flavor, with some varieties exhibiting floral, nutty, or seaweed notes.
Caffeine Content: Green tea generally contains less caffeine than black tea. The exact caffeine content can vary based on factors such as the specific tea variety and brewing time.
Health Benefits: Green tea is known for its rich content of antioxidants, including catechins and polyphenols, which have been associated with various health benefits. These may include improved heart health, potential cancer-fighting properties, and support for weight management.
Processing: The processing of green tea involves withering the leaves, steaming or pan-frying to halt oxidation, rolling or shaping, and finally drying. This minimal processing helps retain the natural compounds present in the fresh tea leaves.
Varieties: There are numerous varieties of green tea, each with its own unique flavor profile. Some popular varieties include Sencha, Matcha, Gyokuro, Dragon Well (Longjing), and Gunpowder.
Preparation: Green tea is often brewed at lower temperatures than black tea, typically between 160 to 180°F (71 to 82°C), and for shorter durations. Over-brewing or using water that is too hot can result in a bitter taste.
Cinnamon
Ceylon cinnamon, also known as “true cinnamon,” is a type of cinnamon that comes from the bark of Cinnamomum verum trees. It is named after the former name of the island nation where it is primarily cultivated, Sri Lanka (formerly Ceylon). Ceylon cinnamon is considered to be of higher quality and is often more sought after than the more common variety known as Cassia cinnamon.
Flavor Profile: Ceylon cinnamon has a delicate, sweet, and citrusy flavor compared to the stronger, spicier taste of Cassia cinnamon. This makes Ceylon cinnamon particularly well-suited for desserts, baked goods, and beverages.
Appearance: Ceylon cinnamon has a lighter color and a softer texture than Cassia cinnamon. The quills or sticks are thin and have a layered appearance.
Cinnamaldehyde Content: Ceylon cinnamon generally contains lower levels of cinnamaldehyde, the compound responsible for the strong flavor of cinnamon. This can be beneficial for individuals who are sensitive to high levels of cinnamaldehyde found in Cassia cinnamon.
Health Considerations: Some people prefer Ceylon cinnamon for its potentially lower coumarin content compared to Cassia cinnamon. Coumarin, found in varying amounts in different types of cinnamon, can be harmful in high doses.
Culinary Uses: Ceylon cinnamon is often used in baking, desserts, and sweet dishes. It is a popular choice for adding a mild cinnamon flavor to beverages like tea or coffee.
Medicinal Uses: Like other types of cinnamon, Ceylon cinnamon is associated with potential health benefits. It contains antioxidants and has been studied for its anti-inflammatory and antimicrobial properties.
Coffee
“Black coffee” refers to coffee that is brewed without any additives, such as milk, cream, sugar, or flavorings. It is a straightforward and pure form of coffee, allowing the drinker to experience the full flavor profile of the coffee beans used in the brewing process. Here are some key points about black coffee.
Ingredients: Black coffee is made by brewing coffee beans with water. The brewing process can involve various methods, including drip brewing, pour-over, French press, espresso, and more.
Flavor Profile: The flavor of black coffee is influenced by factors such as the type of coffee beans, their origin, roast level, and the brewing method. Without the addition of milk or sugar, the drinker can taste the natural notes of the coffee, which can include a range of flavors from fruity and floral to chocolatey or nutty.
Caffeine Content: Black coffee contains caffeine, a natural stimulant found in coffee beans. The caffeine content can vary depending on factors like the coffee bean type and brewing method.
Preparation: Black coffee can be prepared using various coffee-making equipment, such as drip coffee makers, pour-over cones, French presses, espresso machines, or other methods. The brewing time and coffee-to-water ratio can also affect the strength and flavor of the black coffee.
Versatility: Black coffee is versatile and can be enjoyed in different ways. Some coffee enthusiasts prefer single-origin coffees to appreciate the unique characteristics of beans from a specific region. Others might enjoy blends for a balanced flavor profile.
Health Benefits: Black coffee is a low-calorie beverage that contains antioxidants and may have potential health benefits. It has been associated with improved cognitive function, increased metabolism, and a reduced risk of certain health conditions when consumed in moderation.
Customization: While black coffee is enjoyed as is by many, some individuals may choose to add sweeteners, milk, or alternative milk options to customize the taste according to their preferences. However, once additives are introduced, the beverage is no longer considered black coffee.