Kulubadu Rahas
Author: Sagarika Dissanayeke,
Publisher: Kalana Prakashana
Pages: 179
Any woman who cooks would keep spices and a few herbs in her kitchen. Unknowingly, she contributes to the health of her family by adding those spices and herbs into her various preparations. Many ailments could be alleviated through the proper consumption of spices and herbs. Further, there are beauty secrets in consuming spices and herbs as well. Many such secrets are revealed to the public in a recently published book in Sinhala. ‘Kulubadu Rahas’ (The secrets of spices) brings to the reader not only the effects of spices and herbs to the human body, but how, how much, and when to use them to lead a healthy life.
For instance, black pepper is a spice stored in any Sri Lankan kitchen. Most housewives know that it has medicinal properties and alleviates problems caused by phlegm and/or indigestion. But, little do they know about the memory boosting power that black pepper contains. KulubaduRahas, would give its reader the recipe and when and how to use this spice to increase memory power. Mint, is a well liked herb in the country and the reader will learn how it could be used to cure severe vomiting.
The book is written in an easy to read style. However, it disseminates a wealth of information. Starting with the general introduction of a spice or herb it goes on to discuss its content and properties, based on scientific discoveries. Moving on to its uses, it discourses its use along with a description of how to use it properly, in order to achieve the specific purpose. It is a book that would grab the interest of the reader and could be read cover to cover, in one sitting.
The sixth book authored by Journalist, Sagarika Dissanayeke, ‘Kulubadu Rahas’ is the result of her research and consultations with specialists in modern, traditional and Ayurvedic medicine as well as chemical scientists. Initially, looking at 23 spices and herbs popularly used in the kitchen, the author hopes to continue the series to cover all the ingredients that titillate the Sri Lankan palate.