Ceylon Olive Pickle (Elaeocarpus Serratus) – weralu

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Ceylon olive is one of the healthiest food in sri lanka.List some of benefits of ceylon olive here.

  • Has anticancer effects.
  • Lowers cholesterol.
  • Regulates blood sugar level.
  • Prevent cellular damage.
  • Boosts immunity.

Elaeocarpus serratus, commonly known as the Ceylon olive or sapanwood, is a species of flowering tree in the family Elaeocarpaceae. It is native to several countries in South and Southeast Asia, including Sri Lanka, India, Bangladesh, Myanmar, Thailand, and Malaysia.

Key characteristics of Elaeocarpus serratus include:

Habitat:

It is typically found in evergreen and semi-evergreen forests, as well as in mixed deciduous forests.

Flowers:

The species produces small, white, fragrant flowers that are arranged in racemes (a type of inflorescence) at the ends of branches.

Fruits:

The fruits are small, round, and green when unripe, turning bluish-purple when ripe. They contain a single seed and are edible, often consumed by local wildlife and sometimes by humans as well.

Uses:

Various parts of the tree have traditional uses in medicine and culture in some regions. The bark has been used in traditional medicine for its astringent properties. Additionally, the wood of Elaeocarpus serratus is valued for its hardness and durability, making it suitable for various construction purposes.

Rehydrtation Method

Rehydration Method

Add Ceylon olive to container and soak  it with 80C water  about 25 – 30 munites.container need well covered. If you like salty taste. mix tittle salt with water.After rehydration you can add salt,black pepper and sugar with it(OPTIONAL).

 

 

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size

25g, 50g, 100g

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