Sri Lanka imports almost all of its Turmeric from India. It’s a spice that is high in demand in the country. In 2019 the Sri Lankan government temporarily halted import of Turmeric, to allow local agricultural development. Since this spice is widely used in the country, it seems sensible to try and produce it locally. 

However, Sri Lankan Turmeric production still falls short of island-wide demand. Without Indian imports to make up for the deficit, Turmeric is now increasing in price within the market. These high prices are good for farmers who are starting to grow Turmeric. Early income will allow them to develop their crop and increase their supply.

High demand for Turmeric not only attracts farmers, it also attracting smugglers. High market price has made smuggling Turmeric into the country very profitable. Therefore, quite unsurprisingly criminal organizations, and ambitious importers have risked getting caught by law enforcement to smuggle this spice into the country. Poverty caused by the COVID-19 pandemic is also pushing people into these illegal and risky ventures.

Turmeric has ready demand in Sri Lanka. It is a spice used in every Sri Lankan kitchen. It is used as an anti-microbial in preparing food items. The Tamil community have several traditional uses for this spice apart from food preparation. It is widely used in cleansing the home and the body and as such this community is a large consumer of Turmeric.

If you are interested in starting Turmeric production of your own, visit this page from the Department of Export Agriculture for some helpful information about the crop.

Salmonella is a bacterium that can make you very sick. This bacterium is widely found in fresh farm produce, but is a special concern when it comes to chicken meat. Salmonella naturally occurs in the gastro intestinal track of all birds and when a chicken is slaughtered, the carcass can be contaminated by spillage from the intestines. This has become a big problem in modern times due to factory farming techniques, where a single mistake in processing one bird can contaminate a large number of carcasses, making this a more serious issue for the modern consumer, than those of years past.


Food poisoning caused by Salmonella results in symptoms such as stomach cramps, bloody stools, diarrhea and fever. If left unattended, or medical attention is delayed, the situation can become serious to the point that death from Salmonella poisoning becomes a real possibility. However, if we adopt a few good habits in handling and preparing chicken, we may never have to face the threat of Salmonella poisoning, and still enjoy the benefits of this highly nutritious and convenient food.

Salmonella in chicken is unavoidable, and a global survey has shown that almost 33% of all chicken meat is contaminated with Salmonella at threatening levels. Given that this bacteria spreads easily, consumers are advised to assume that all meat is contaminated. However, this does not mean the meat is unsafe for consumption after it is cooked.More often than not it is improper handling of raw chicken, while its being prepared that causes the damage, allowing Salmonella to contaminate kitchen surfaces and utensils which ultimately leads to an infection. Therefore, here are a few handy tips to keep in mind when handling chicken.

Add chicken to your shopping cart right before going for checkout

Don’t add chicken to your shopping cart early, and let it warm up. Complete your shopping list and pick up the chicken from the freezer as the last item. Make sure the chicken is put in a separate bag for you to take home, and immediately put it in the freezer. This will prevent dormant bacteria from becoming active.

Use a separate chopping board for chicken

Chopping boards have fine grooves in them created by knife cuts, making them impossible to clean properly. No matter how thoroughly you wash your board, those grooves, give Salmonella a place to hide during rinsing. So, keep a separate chopping board just for chicken.

Make sure your knife does not carry contamination to other food items when cutting

When you cut up your chicken, Salmonella can get on the knife, and be transported to other food items. Therefore, cut your chicken after cutting your other ingredients, or keep a separate knife for it. If you do want to reuse your knife, wash it in warm water with soap, and let it rinse for at least 20 seconds.

Wash all utensils and dishes that have come into contact with raw chicken properly

All dishes and utensils that have been in contact with raw chicken should be washed with warm water and soap, and left to rinse for at least 20 seconds. Take your time here. Reuse the items after they have completely dried. This includes your hands as well, so don’t go touching anything else after handling raw chicken, before a proper wash up.

Cook chicken well before consuming

Last but certainly not least, cook your chicken well. Many food safety organizations recommend cooking your chicken until it reaches an internal temperature of 75 C, where the heat is high enough that bacteria cannot survive. However, it is easy to undercook chicken, especially if it came out of the freezer. So always cut up the piece and make sure, no blood or raw meat is visible in the center before serving.

Modern techniques make many things safer, but sometimes, they also introduce risks that were never there before. Taking simple measures, and ensure our food is nothing but barakath, for us and our offspring.

May Allah keep you healthy and strong!

Assalamu alaikum, ya nesan!

Arsi Kanji (كانجي الأرز) is a fixture of the ifthar table. It is nutritious, easily digestible, and releases energy slowly so that it does not spike your blood sugar level. Therefore, it is a shame that this dish almost completely disappears from our menu, the moment Ramadhan is over. Arsi Kanji is a great breakfast dish as much as it is a great break-fast dish, and in this post, Ibn Serendib would like to urge his fellow Saraceni to consider this dish as a staple meal throughout the year.


Arsi Kanji is thought to have originated in China when Xuanyuan Huangdi, third of ancient China's mythological emperors also known as “the Yellow Emperor”, born around 2704 B.C, steamed and then boiled rice, to aid the recovery of sick people. The easily digestible Kanji seemed to give the patients more strength, and aided in curing digestive ailments. Later on, a doctor of traditional Chinese medicine that lived during the Han Dynasty, named Zhang Zhongjing formalized and popularized the Kanji, in his work “Treatise on Colds. Pathogenic and Miscellaneous Diseases.” Ancient Saraceni sea men acquired the recipe from the ports of China, where it may have been served as a fast meal.

...originated in China by Xuanyuan Huangdi, third of ancient China's mythological emperors also known as “the Yellow Emperor”, born around 2704 B.C

The ease of digestibility is key to this dish, as the stomach is sensitive after prolonged periods without food, like when fasting, or just waking up from a good night’s sleep. The slow cooking allows more of the nutrients from rice to escape damage from heat, and is accessible through the liquid of the kanji. Adding vegetables and protein only improves the nutrition of this dish. It is uncomplicated, easy and quick to consume, making it ideal for the morning rush. In addition to all this, it is delicious and refreshing. Therefore, consider giving your children Arsi Kanji before school, it might make all the difference in their performance.

Therefore, consider giving your children Arsi Kanji before school, it might make all the difference in their performance.

Raw Jakfruit or “Polos” as it is known in Sinhalese is an excellent source of dietary fiber. “Polos” helps regulate cholesterol, and prevents colon cancer in addition to improving digestion. It has been consumed in our blessed island, since antiquity. The flesh of the raw fruit must be marinated with spices like chili powder, pepper, coriander and turmeric, and cooked until tender, and it makes a fine accompaniment for red rice.

Cleaning the raw fruit is messy due to the excessive amount of latex it contains. The latex is abundant just under the skin, and can be found throughout the fruit. It is very sticky and readily adheres to the hands of the handler. The latex is nature’s way of protecting the young fruit from insect attacks, and deters other animals from making a meal of it before it is ripe.

Consuming uncooked “Polos” is not recommended for people who have latex allergies. So if you show a reaction to wearing rubber slippers, then steer clear of prepping the fruit with your bare hands, and avoid consuming it before it has been cooked.

Assalamu alaikum Ya Nesan!

Coriander has been included in the human diet since 5000 B.C. Coriander seeds are a commonly used spice, and its leaves and stems are a popular herb in Serendib, and much of world. Coriander seeds and its leaves have different nutritional profiles, but they all contain powerful anti-oxidants which prevent food from spoiling too quickly. Coriander is also known as Cilantro in the West, and all parts of the plant can be used in your diet.
Coriander seeds (which are actually the dried fruit of the plant) need to be roasted in order to bring out their flavor. Otherwise it is no good. When you are preparing a curry, put the seeds directly into the pan, before anything else and allow them to toast for a little bit. This will release their oils, and break it down so it can infuse the dish. When you start getting the smell of fried coriander, add the oil and onions and continue.

Coriander seeds provide significant amounts of dietary fiber, calcium, selenium, iron, magnesium, manganese and are a main ingredient in the Ayurvedic “Pas Panguwa”, due to its anti-inflammatory properties and its ability to regulate blood pressure and cholesterol.

Coriander Powder

Coriander powder needs to be roasted a little bit as well, but not as much as the seeds. In this case add it to the oil after the onions have started cooking. This will allow them to roast a little bit and release its flavor. Do not add to a heated pan without the oil, as it may quickly burn due to its fine particle size. The market does offer roasted Coriander powder as well, and it is an ingredient in “Roasted Curry Powder”. This does not need any roasting, and can be added, when the onions are almost done cooking, and you are ready to add the main ingredients of the curry.

Coriander Stems

Coriander stems can infuse a fresh tangy flavor to your curry during cooking. The stems are far more resilient than the leaves and can withstand some cooking, while maintaining its flavor. Chop up the stems finely and add it to the sauce of the curry, about half way through its cooking time. Adding it to the oil will burn them, and give your dish a bitter taste. Alternatively gather the stems into a small bundle and add them to the curry while cooking, and remove them at the end.

Coriander Roots

Coriander roots can be used in cooking as well. It has a far more intense flavor than any other part of the coriander plant, and can be added to soups, and curries to give it an intense fresh, tangy flavor that Ibn Serendib loves. Wash the roots thoroughly before use, and add it as a whole to the dish while on the fire. Remove it when cooking is done.

Coriander Leaves

Coriander leaves should never be added when the dish is cooking. They are far too delicate to withstand any type of heating, and if they are added to a curry while it’s on the fire its flavor will be lost. Coriander leaves should always be added to a curry, or any other dish, after it has done its time on the fire, and had a chance to cool slightly. Simply chop up the leaves and add it on top. Once the dish has cooled even more, mix it in. In this way it will give your dish a fresh tangy flavor.

Coriander stems, roots and leaves are rich in vitamin A, vitamin C and vitamin K, with moderate content of dietary minerals. Consuming coriander can also detoxify the body from heavy metals, such as lead and mercury as well as aluminum. In an age where we use many aluminum cooking utensils, we are inevitably consuming some aluminum, and therefore adding coriander to your diet is more important than ever before.

Praise be to the creator of Coriander!

Assalamu Alaikum Ya Nesan!

Women do much of the food preparation within a Saracen household. And if you ask any of them, the part they detest the most about cooking is cutting and chopping the raw ingredients prior to cooking. The effort it takes to process vegetables, onions, meat and other ingredients really dulls the joys of cooking. And the largest contributor to this frustration is the use of knives that are not sharp. Sure your knife makes the cut, and may seem sharp to the finger, but it can be much better.

This is where the men of the household can contribute to the efficiency of the kitchen. Sharpening knives is not only very manly, but it is also very therapeutic, and can add to your contribution to the nourishment of your family.

Sharpening Stone purchased at Arpico

First you need something called a “Sharpening Stone”. This can be easily purchased at Arpico, and maybe available in many hardware stores. It’s very affordable, rarely costing more than 200 Serendib coins, and can be used for a very long time. Pictured aside is the stone Ibn Serendib purchased on his last visit to the blessed island. Now you can follow the YouTube video below, which shows you exactly how it’s done, by an engineer turned amateur Chef named “French Man Cooking”. The video is very well put together.

Ibn Serendib hopes that having a sharp knife will promote the Saracen cooking for themselves, even if they have a servant. Many households, especially in Colombo and the main cities rely on a maid, or servant, largely due to the tedious work of cutting and peeling ingredients. You are what you eat, and with a sharp knife in your hand Ibn Serendib thinks that household cooking is best attended by its consumers, as servants have a way of cutting corners.

May our food be wholesome and Halal!

Video - CLICK HERE

Assalamu Alaikum Ya Nessan!

Humans are living longer than ever before. With advances in medical science, our life expectancy could reach 100 years on average, very soon. Therefore adults need to continue nourishing their bodies well into adulthood to remain healthy. Milk is a great source of nourishment giving us a whole host of vitamins and minerals and especially Calcium, which our bodies need to, keep our bones, teeth and brain healthy.

The type of camel known as the "dromedary" or single humped camel is best for milk.

Cow’s milk is great for children, but its high Lactose content makes it unsuitable for adults because humans become Lactose intolerant as they age. Adults stop producing an enzyme called Lactase in their digestive system which breaks down Lactose contained in milk and makes this fat available to the body. Therefore drinking cow’s milk can cause mild discomfort at best, and can get as bad as all out diarrhea for some adults.

Camel’s milk is low in Lactose and other short chained fats, known as the bad fats. Although its fat content is higher than cow’s milk, much of the fat is in long chained unsaturated fats, known as the good fats. This makes camel’s milk ideal for adults. Not only can it be ingested without a negative reaction, it is also low in saturated fat, helping adults to maintain a healthy body weight, while containing all the Vitamins, Minerals and trace nutrients as cow’s milk. Many of us are familiar with brands like Bonlac, Anchor Non-Fat, and Anlene, which are processed cow’s milk, modified to contain less fat. Since camel’s milk is naturally low in fat it will be a great natural alternative to these processed milk products.

Camel’s milk has been part of the Middle Eastern, Central Asian and North Indian diet for millennia, and consumed by children and adults alike. It is higher in Vitamin C, Calcium, Iron and other minerals when compared to cow’s milk, and therefore ideal for a healthy adult body. Many Hadith describe how Prophet Muhammad (P.B.U.H) made a meal consisting only camel’s milk and dates, a testament to its nourishing capabilities.

What makes camel’s milk more interesting than milk of other animals is that it contains something called immunoglobulin. These proteins mimic proteins within our immune system. For this reason camel’s milk has been prescribed as a medicine for common illnesses in the Hadith, and within Indian Ayurvedha, to boost the immune system and fight disease. Modern scientific research has pointed out that consuming camel’s milk regularly does boost the immune system in a measurable way.

Further, camel’s milk also contains insulin, and is currently under study as an insulin supplement, for mild diabetics. Getting insulin from a food source, even for non-diabetics, can reduce the demand we place on our Pancreas, and therefore can prevent the onset of diabetes, which is caused by the Pancreas being over worked, and ultimately malfunctioning.

In 2010, the deputy minister of the Ministry of Livestock Development, Honorable H.R. Mithripala, launched a project to import a pilot stock of camels from Pakistan, to study the feasibility of rearing camels in Sri Lanka. Adding camel’s to our livestock has many benefits including diversifying our livestock, making use of the Dry Zone for livestock cultivation, and producing milk and meat to supplement our diet. Ibn Serendib is unaware of how this project faired, but thinks that it is something the Saracen should be keen on, and pursue with the government.