DailyFT

Sri Lanka’s herbs can be used daily for better health, especially the boosting of immunity

Continuing a tradition of Camellia sinensis – tea-inspired gastronomy that began a decade ago, Dilmah strengthened the brand’s collaboration with Sri Lankan chefs, gastronomy and tea at a uniquely tea inspired event. 

This is part of our series on using Sri Lanka’s herbs for everyday use for better health, especially the boosting of immunity. We will be using diverse books and advice from indigenous doctors for this series. 

‘Life – A Compendium of Biodiversity Stories in Hospitality’, Biodiversity Sri Lanka’s (BSL) second publication, written by Niresh Eliathamby, with a guest article by Srilal Miththapala, was ceremonially launched at BSL’s Fifth Annual CEO Forum held on 17 September at Ramada Colombo.

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Kenda (traditional Sri Lankan broth) is synonymous with the traditional diet of Sri Lanka and there are Kenda types that vary from those using our herbal leaves that are known as Kola Kenda and those using garlic or only rice (roasted kekulu haal) and referred to as ‘dry kendha’ (viyali kendha).

The Teamaker’s Gelato is made from the Dilmah Earl Grey Tea, infused with ginger, and a touch of orange and brown sugar caramel.

A donation of Ceylon Tea and disposable gloves to the staff of the NHS UK was made by Sri Lanka, to coincide with the International Tea Day.

Says move was unbelievable and great step