Cooking Class Sri Lanka With Market Visit

            Unlike in the west, dining in Sri Lanka is still a ritual. We are taught to serve others before ourself. We should be mindful that others have enough to eat and drink before serving ourselves. like Italians, for Sri Lankans walking whilst eating is considered being disrespectful. So, absorbing the local dining protocol is a crucial factor that helps you enjoy the meal to the maximum while letting you realize the culture associated with it. The cuisine, the way of eating and the rules that you must put up with while eating are so unique that you must sit down for a meal to experience it essentially. Join Our Market visit and cultural cooking tour Colombo to learn More. {Cooking Class Sri Lanka with Market Visit}

ABOUT CHILLI

Little is known about chillies before 1492, when Columbus brought the first specimens back to Europe. In her book peppers, the Domesticated Capsicums, Jean Andrews speculates on, and maps out, the probable origin of the species to an area of central Bolivia. It is safe to surmise that the plants originated in the jungles of South America, and that the fruits with their fiery taste are an adaptation designed to ward off the attentions of hungry mammals. Birds cannot taste spicy flavours and would not have been affected. For them, the wild chillies were a good source of food and thus they spread the seeds far and wide.

          Evidence for the human use of chillies leads us to first southern Mexico where archaeologists working in the Tehuacan Valley have found indications that chillies were harvested from wild plants(and may even have been cultivated) as early as 7000Bc. Archaeologist Richard Stockton MacNeish and his team worked from 1960 to 1970 on what became known as the Tehuacan project, during which time they discovered some of the first known evidence of domesticated chillies, maize, squash, tomatoes and avocados.

           In an independent study, a complete pod of the habanero type was found in the Guitarrero cave in Peru. It dates back to 6500Bc and is the known example of this species.

           It is believed that Native Americans began to cultivate chilli plants between 5200-3400Bc. IN Mexico, the Aztecs used chillies to prepare a drink called chicahuatl, a thick mixture made of cocoa beans, chillies, corn and water, that was the ancestor of what we know today as chocolate.