Ceylon Cinnamon


Ceylon Cinnamon, also called the true cinnamon, comes from the inner bark of a small tree native to Sri Lanka, in the past called Ceylon.

The other cinnamon, often confused with the true cinnamon, is Cassia cinnamon. It comes from a different tree, originated in the Southern China. It is much less expensive and may be harmful is consumed in larger quantities, this due to the substance it contains, called coumarin.


Sri Lanka

sri lanka borders-2099225_1280

The island of Sri Lanka, previously called Ceylon, is located on the Indian Ocean, south of India.  It’s size is 65.5 thousands of square km, or 25.3 thousands of square miles. The population size (2018) is 21.7 million people. Two main ethnic groups are Sinhalese (75%) and Sri Lankan Tamils (11%).  The country gained independence from the UK in 1948, with the dominion status and became a republic in 1972 with the current constitution established in 1978.

The country’s flag shows on the right a gold lion with a sword, on a maroon background, on on the left two vertical panels – one green and one orange color.

Easter Eggs hand painted

pisanki 36_resize

Poland has long traditions of Easter eggs hand painted.

The quickest method of coloring eggs is dipping them into hot water with dissolved dye.

One can also cover the egg shell with a pattern created by using the melted wax, and then immerse in a solution of dye.

The most interesting and valuable Easter eggs are created by artists who hand paint the eggs, either eggs shells or wooden or made of glass. Typically shells are used of duck eggs or goose eggs.

See here some great examples of artist hand painted Easter eggs.

Easter white borscht in a bread bowl

Easter white borscht with eggs and sausage in a bread bowl_resize


White borscht soup, in Polish bialy barszcz or żurek wielkanocny,  is typically eaten on Easter Sunday in Poland. The soup is soured by fermented bread and thickened with a roux (butter cooked with flour). Potatoes, along with sausage and hard cooked eggs are often served in the soup.

Many restaurants serve it nowadays for additional effect in a bowl made of bread.