I don’t usually reprint articles from other blogs in full, but I thought the information in this particular piece was important enough to share. It comes from the blog of one Joel Fuhrman Ph.D., a New York Times Best-selling author and nutritionist. Ceylon cinnamon and Cassia cinnamon The two major types of cinnamon used in … Continue reading Ceylon Cinnamon Vs. Cassia (i.e. Saigon Cinnamon)
Cinnamon is a fun spice. While most people typically use it for sweet applications, I like to use a whole stick in curries and even to subtly flavor rice. The cinnamon we get in Sri Lanka, home of the cinnamon tree, is a dusty light brown that crumbles easily and grinds to a peppery sweet … Continue reading Introducing Pure Ceylon Cinnamon, Straight From The Source
I originally made my raw and roasted Sri Lankan curry powder at home and gave it out to friends and family, who were the first to encourage me to actually market my brand. When my book came out, this seemed like a no brainer as most of my recipes called for either a raw or … Continue reading Skiz’s Original Spice Blends
Only one year ago I opened the New York Times to discover that my humble, little cookbook, Rice & Curry: Sri Lankan Home Cooking, had made that esteemed publication’s list of most notable cookbooks of the year. Such recognition came as icing on the cake, the culmination of a long journey for me as well … Continue reading Spice Up Your Holidays With Rice & Curry!
A serious week of eating in and around the Bay Area was capped off by yet another Sri Lankan Supper Club last week as I introduced this food mecca to something which is a bit of a rarity around these parts—rice & curry. In the interests of full-disclosure, there is a Sri Lankan restaurant located … Continue reading The Sri Lankan Supper Club SF — Recap
Book sales are brisk thanks to all of you who have bought a copy of “Rice & Curry,” and supported this project from the beginning. I have also been cooking Sri Lankan food at dinner parties all over the country, introducing people to this last great undiscovered cuisine of Asia. If you would like me … Continue reading “Rice & Curry” For The Kindle — Now Available from AMAZON!!!
I originally started making my own curry powder just for fun. As someone who’s always been interested in spices, it was a way to recreate the flavors I’ve known since childhood when my mother used to make rice and curry. Then I started to get really positive feedback from family, and then friends about my … Continue reading Skiz’s Original Spice Blends Featured on Maryland Public Television