Serendib Naturals Forest

 What is Tea Tea is a beverage made by infusing dried leaves of the Camellia sinensis plant in hot water. The taste, color, and aroma of the tea depend on how the leaves are processed and whether they undergo oxidation (fermentation). Key Varieties of Tea 1. Black Tea – Fully oxidized leaves. 2. Green Tea – Non-oxidized, lightly processed. 3. White Tea – Young leaves and buds, minimally processed. 4. Oolong Tea – Partially oxidized, between black and green tea. 5. Pu-erh Tea – A type of fermented tea, aged for distinct flavors. 6. Herbal Tea – Technically not "true" tea (since they don’t come from Camellia sinensis), but infusions of herbs, fruits, flowers, or spices. The Tea Plant: Camellia Sinensis The Camellia sinensis plant is the source of all true teas (black, green, white, oolong, and pu-erh). The plant thrives in tropical and subtropical climates and is grown in many parts of the world, including China, India, Sri Lanka, Taiwan, and Africa. Leaves: The tender young le...

 What Is Cinnamon  Cinnamon is a spice made from the inner bark of trees from the genus Cinnamomum. When the bark dries, it curls into the familiar cinnamon sticks (quills). It can also be ground into powder. Types of Cinnamon 1. Ceylon Cinnamon (True Cinnamon) Scientific name: Cinnamomum verum Color: Light brown Flavor: Mild, delicate, slightly sweet Coumarin content: Very low (safer for long-term use) Cost: More expensive Mainly grown in Sri Lanka 2. Cassia Cinnamon The most common type sold in stores. Stronger, hotter, more intense flavor Darker reddish-brown Higher coumarin, which in excess may stress the liver Subtypes: Saigon/ Vietnamese Cassia – very aromatic, highest oil content Indonesian Cassia Flavor and Aroma Warm Woody and sweet Spicy and slightly citrusy Its characteristic smell comes from the essential oil cinnamaldehyde. Culinary Uses Sweet dishes Cinnamon rolls Pastries and cookies Oatmeal Hot chocolate and coffee Fruit dishes (especially apples and pears) S...

 What is Fenugreek? Fenugreek (Trigonella foenum-graecum) is an herb in the legume family, commonly used as both a culinary spice and in traditional medicine. The plant is native to the Mediterranean region, North Africa, and parts of Asia, but it’s cultivated worldwide today. Botanical Description Family : Fabaceae (Legume family) Genus: Trig onella Parts used: Seeds, leaves, and sometimes roots Plant type: Annual herb Height: Grows about 2-3 feet tall, with small white flowers and yellow-brown seeds. Culinary Uses Fenugreek has a distinctive bitter, earthy flavor and is often compared to maple syrup due to the presence of certain compounds. It’s commonly used in Indian, Middle Eastern, and Mediterranean cuisines. 1. Seeds Whole seeds: Used in spice blends or tempered in oil (especially in Indian cooking) for curries, soups, or lentil dishes. Ground seeds: A major component in garam masala, sambar powder, and various curry powders. Sproutedseeds: Sometimes used in salads or as...