Siyera Jasing Arachchi
As a Biotechnology and Microbiology undergrad and Subject Matter Expert (SME) Content Curator, I'm passionate about leveraging science to improve lives and protect our planet. My academic focus spans genetics, molecular biology, bioinformatics, and sustainable agriculture. Inspired by nature and photography, I am actively seeking collaborative opportunities to contribute to impactful scientific research.
Articles by Siyera Jasing Arachchi
Cardamom (Enasal): The Queen of Spices for Digestion
(Elettaria cardamomum)
Cardamom (Elettaria cardamomum) is expensive for a reason: the pods must be picked by hand, slightly
Read More →Nutmeg (Sadikka): The Calming Spice That Must Be Measured
(Myristica fragrans)
Nutmeg (Myristica fragrans) is a rare thing among kitchen spices: one where the difference between a
Read More →Sera (Cymbopogon citratus): Lemongrass, Citral and a Calming Cup
(Cymbopogon citratus)
Sera (Cymbopogon citratus) is the stalk you bruise and drop into a curry, and the tea you make when
Read More →Murunga (Moringa oleifera): What the Drumstick Tree Really Delivers
(Moringa oleifera)
Murunga (Moringa oleifera) grows in the corner of countless Sri Lankan gardens, dropping long ribbed
Read More →Heen Bovitiya (Osbeckia octandra): Sri Lanka's Traditional Liver Herb
(Osbeckia octandra)
Heen bovitiya (Osbeckia octandra) is a plant with an unusually specific reputation. Where many herbs
Read More →Iramusu (Hemidesmus indicus): Indian Sarsaparilla, the Cooling Root
(Hemidesmus indicus)
Iramusu (Hemidesmus indicus) is known first by its smell. Break a piece of the dried root and it rel
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