How to pronounce Ceylon tea

Ceylon tea is written ලංකා තේ where it comes from. In the International Phonetic Alphabet it is /silon tiː/. In plain English letters that is suh-LON TEE, with the stress on the syllable in capitals. There is no recording by a native speaker yet, so use the spelling and the IPA.

What is Ceylon tea?

Ceylon tea is a drink of Sri Lanka. Where it comes from: All Sri Lanka. People usually eat it for breakfast and at teatime.

Where Ceylon tea comes from

Ceylon tea is one of 14 signature dishes of Sri Lanka on this map.

• Kiribath කිරිබත් · Rice dish · All Sri Lanka

  Kiribath, "milk rice" in Sinhala, is rice cooked in salted coconut milk until the grains turn soft and porridge-like, and in Tamil it is called paal soru.

• Pol sambol පොල් සම්බෝල · Snack · All Sri Lanka

  Pol sambol, in Tamil thenkai sambal, is a Sri Lankan coconut relish of freshly grated coconut, shallots, dried chillies or chilli powder, lime juice and salt, often with flakes of Maldives fish, the smoked and cured tuna used across the island's cooking.

• Seeni sambol සීනි සම්බෝල · Snack · All Sri Lanka

  Seeni sambol, also called sini sambol or sawi sambol, is a Sri Lankan relish of onions cooked slowly until they caramelise, with a taste that is spicy, sweet and aromatic at once.

• Kiri hodi කිරි හොදි · Main dish · All Sri Lanka

  Kiri hodi, literally "milk curry", is a fragrant Sri Lankan gravy of coconut milk, either the thick first pressing or the thinner second one, with fenugreek seeds, cinnamon and turmeric, which gives it its yellow colour; onions, green chillies, garlic, curry leaves and pandan leaf add flavour.

• Mallung මැල්ලුම · Main dish · All Sri Lanka

  Mallung, or mallum, from a word meaning "wilted", is a Sri Lankan side dish of finely shredded leafy greens lightly cooked with grated coconut, red onion and spices.

• Kokis කොකිස් · Snack · All Sri Lanka

  Kokis is a crisp, deep-fried Sri Lankan snack made by dipping a decorative mould, often shaped like a flower and called a kokis achchuwa, into a thick batter of rice flour, coconut milk and beaten egg, then into boiling coconut oil; halfway through, the kokis is shaken off the mould to finish frying.

Food of Sri Lanka