Indigenous and traditional foods of Sri Lanka

• Main Authors: Sachithra Mihiranie, Jagath K. Jayasinghe, Chamila V. L. Jayasinghe, Janitha P. D. Wanasundara
• Format: Article
• Language: English
• Published: BMC 2020-12-01
• Series: Journal of Ethnic Foods
• Subjects: Ethnic foods; Traditional ingredients; Food preservation; Food preparation; Health benefits; Sri Lanka
• Online Access: https://doi.org/10.1186/s42779-020-00075-z

Abstract Indigenous and traditional foods of Sri Lanka inherit a long history and unique traditions continued from several thousands of years. Sri Lankan food tradition is strongly inter-wound with the nutritional, health-related, and therapeutic reasoning of the food ingredients and the methods of preparation. The diverse culinary traditions and preparations reflect multipurpose objectives combining in-depth knowledge of flora and fauna in relation to human well-being and therapeutic health benefits. Trans-generational knowledge dissemination related to indigenous and traditional food is now limited due to changing lifestyles, dwindling number of knowledge holders, and shrinking floral and faunal resources. Awareness on the relationship between non-communicable diseases and the diet has garnered the focus on traditional ingredients and foods by the consumers and major food producers in Sri Lanka. This review presents concise details on the indigenous and traditional foods of Sri Lanka, with scientific analysis when possible.