Before I Knew Their Names
From the Pathfinder Collection Cinnamon, Chilli and the Journeys That Brought Them Together By Jennifer Moragoda jennifermoragoda787@gmail.com All photos by the author. I was passionate about Sri Lankan cinnamon and dried Mexican chillies before I could put a name to either of them. I first encountered them together in a Mexican chicken stew. Years ago, […]
Before I could identify these ingredients by name, I had a profound obsession with Sri Lankan cinnamon and dried Mexican chillies. I first experienced these two flavors together in a Mexican chicken stew during a hot summer day in California. My sister and I had been invited to the modest home of Mexican migrant farmworkers, where they shared an impromptu lunch consisting of rice, chicken, and a pot of pinto beans. The aroma that filled the room was unforgettable, a fragrant welcome before anyone had spoken a word.
The chicken dish, a mole, made a lasting impression on me. It was a relatively thin sauce, lacking the chocolate often associated with modern mole. The aromatic perfume and flavor of the dish left a deep and lasting impact on me. This gastronomic epiphany arrived only after a year in Spain, a summer in Mexico, and my arrival in Sri Lanka.
Upon my arrival in Spain, I noticed the prevalence of Sri Lankan cinnamon in various Spanish classics. In Spanish dishes, the delicate floral and citrusy bouquet of the cinnamon stood out prominently, contrasting with the heat of the cassia I was familiar with from my childhood in the United States. In Mexico, I learned about the distinct flavors and aromas of different types of chillies, each contributing unique qualities to the moles.
In Sri Lanka, I discovered the differences between cinnamon and cassia, with cinnamon offering a more delicate and floral scent that enhanced the overall dish.
Written by urgent.news from The Island Sri Lanka's reporting — not their text. Machine-written — may contain errors; check the original before relying on it.