Abstract:
Indigenous and traditional foods of Sri Lanka inherit a long history and unique traditions continued from several
thousands of years. Sri Lankan food tradition is strongly inter-wound with the nutritional, health-related, and
therapeutic reasoning of the food ingredients and the methods of preparation. The diverse culinary traditions and
preparations reflect multipurpose objectives combining in-depth knowledge of flora and fauna in relation to
human well-being and therapeutic health benefits. Trans-generational knowledge dissemination related to
indigenous and traditional food is now limited due to changing lifestyles, dwindling number of knowledge holders,
and shrinking floral and faunal resources. Awareness on the relationship between non-communicable diseases and
the diet has garnered the focus on traditional ingredients and foods by the consumers and major food producers
in Sri Lanka. This review presents concise details on the indigenous and traditional foods of Sri Lanka, with scientific
analysis when possible.
