Welcome to Ceylon Infusion, based right here in Australia!
We are a group of passionate individuals who are committed to providing Australians the true flavour of Sri Lanka. Our team is made up of enthusiastic food lovers that are committed to finding and selecting Sri Lankan-made products of the highest calibre.
Our mission is to support local producers and growers while introducing the abundant cuisine of Sri Lanka to people all over the world.
Welcome to Ceylon Infusion,
based right here in Australia!
We are a group of passionate individuals who are committed to providing Australians the true flavour of Sri Lanka. Our team is made up of enthusiastic food lovers that are committed to finding and selecting Sri Lankan-made products of the highest calibre.
Our mission is to support local producers and growers while introducing the abundant cuisine of Sri Lanka to people all over the world. As a company, we are committed to sourcing our products from local Sri Lankan communities with the goal of maintaining a fair and equitable supply chain.
The taste of palmyra toddy is unique and cannot be compared to any other drink. It has a sweet and slightly sour taste that is both refreshing and invigorating. The drink is known for its cooling properties and is often consumed during the hot summer months.
The Palmyra palm tree
The Borassus flabellifer, often known as the palmyra palm tree, is a special and versatile plant that has been utilised for centuries in Sri Lanka and other Southeast Asian countries to provide food and beverages. For its many uses in anything from food and beverage production to building and medicine, this palm tree is highly sought after.
The Palmyra palm tree can reach as much as 30 meters and is found in tropical climates. Its sap, which can be extracted by tapping the tree trunk with a specialised tool. Afterwards the sap is collected in a clay pot and used to create an array of products, including Palmyra toddy.
Palmyra toddy is made by fermenting the sap of the Palmyra palm tree with yeast, which converts the sugars in the sap into alcohol. The resulting beverage has a slightly sweet, sour, and fruity taste that is unique to Sri Lankan Palmyra toddy.
