Flavored Tea: Flavored teas are specially produced by blending tea with the most fragrant natural flowers, fruits and spices around the world. Teas are blended using state- of-the-art-technology, which results in fresher teas with more pronounced tinges and greater complexities on the palate.
Garden Mark Tea: Carefully hand plucked, meticulously manufactured in the richest tea estates of Sri Lanka gives a unique tea experience. The mountain soil, and the dedicated workers who tend the bushes and meticulously process the tea leaves combine to create an exquisite flavor and balance to these teas.
Green Tea Green tea is 'unoxidized' tea. The leaves are heated soon after picking in order to destroy the enzymes that cause oxidation. This type of processing preserves a high level of antioxidants, vitamins and minerals accounting for the various health benefits of green tea. The infusion is pale greenish yellow in color and tastes light and grassy. It is best consumed without any additives, although some people may prefer to add lemon or a sweetener but not milk.
Iced Tea: Iced Tea is a form of cold tea with sugar or a sweetener added in it. Though usually served in a glass with ice, it can refer to any tea that has been chilled or cooled. It may be sweetened. Iced tea is also a popular packaged drink. It can be mixed with flavored syrup, with multiple common flavors including lemon, raspberry, lime, passion fruit, peach, orange, strawberry, and cherry.
Caffeine Free Tea
Herbal Infusions Tea: Herbal infusions from other plants are also sometimes referred to as tea, although not to the purists. The correct term for any non-tea beverage is tisane or just herbal infusion. Examples include chamomile, peppermint, rooibos, etc.
Black Tea
White Tea
Cardamom: Cardamom, also known as Cardamom, is a small spindle shaped seedpod with black seeds inside. The covers are thin and pale green (Elettaria) or dark brown (Amomum). It is the third on the list of the world’s most expensive spices, right behind vanilla and saffron. Cardamom is used as a cooking spice as well as flavoring (mainly for tea and coffee).
Iron C channels, angle iron, iron I beam, copper tubes, metal sheets, iron bars and rods, street lights, tea, spices like red chilli, curry leaves, turmeric, cloves, cinnamon, pepper, cardamom, nutmegs, lemongrass, vanilla, fresh ginger.
Turmeric: Turmeric (binomial name: Circuma longa), once processed from the rhizomes, is a deep orangish yellow powder. It is used mainly to impart color or in other words dye foods. When it comes to flavor, the spice tastes slightly bitter and peppery with undertones of earthy flavor. Though used mainly as a powder, turmeric is also used fresh in its rhizome form in certain regions of the world.
Lemongrass: Lemongrass is a culinary herb which as a subtle citrus flavor. It is very popular in Asian cuisine and can be used fresh or dried and powdered. Lemongrass is used as a medical herb, pesticide and preservative as well. When it comes to citronella grass, it is from the same family of plants and is a very close relative to lemongrass.
Cloves
Street Light: A street light, light pole, lamppost, street lamp, light standard, or lamp standard is a raised source of light on the edge of a road or path. Modern lamps may also have light-sensitive photocells that activate automatically when light is or is not needed: dusk, dawn, or the onset of dark weather. This function in older lighting systems could have been performed with the aid of a solar dial. Many street light systems are being connected underground instead of wiring from one utility post to another.
Red Chilli: The chili is a fruit of plants from the genus Capsicum, members of the nightshade family, Solanaceae. They are widely used in many cuisines to add spiciness to dishes. The substances that give chili peppers their intensity when ingested or applied topically are capsaicin. Chili Powderis the dried, pulverized fruit of one or more varieties of chili pepper, sometimes with the addition of other spices. It is used as a spice to add pungency or piquancy and flavor to dishes.
Curry Leaves: The Curry Tree (binomial name: Murrayakoenigii) is a tropical tree native to India and Sri Lanka. Its fragrant leaves are called curry leaves as they are popular for spicing up curries. They are mostly used as seasoning in the cooking of Sri Lanka, India and their neighboring countries. Curry leaves have many medicinal properties including being anti-diabetic.
Cinnamon: Cinnamon refers to CinnamomumVerum or ‘true cinnamon,’which is a plant endemic to Sri Lanka. Most other cinnamon (from other countries) is from related species of plants and is called ‘cassia’. It is a spice obtained by making shavings (also known as quills) of the inner bark of the cinnamon plant. Cinnamon trade has a very long history and records show cinnamon in the spice trade of Egypt as early as 2000BC.
Pepper: Pepper generally refers to black, white and green pepper. Black pepper is the unripe fruit of the pepper plant, piper nigrum, cooked and dried. Green pepper refers to the dried, but uncooked, unripe fruit of the pepper plant. White pepper, on the other hand, is the seeds from ripe pepper fruits. Pepper is the spice that is most commonly traded in the world.
Nutmegs: Nutmeg is the seed of a type of evergreen tree (Myristicafragrans), while mace is the reddish netlike covering surrounding the seed. Nutmeg and mace are used as a flavoring for many sweet dishes from the cuisines of various countries, and as a spice in many savory dishes. Nutmeg is also an essential ingredient in many Christmasfavorites such as mulled cider, mulled wine and eggnog. Nutmeg is also used for perfume and medicine.
Vanilla: Vanilla is a word that has Spanish origins and comes from the word ‘vaina’, literally translating to ‘little pod’. It is a flavoring extracted from orchids of the Vanilla genus, mainly the Mexican flat-leaved Vanilla. Since the only natural pollinator is a Mexican species of bee, hand pollination is required to grow it in any other countries other than Mexico and South America.
