True Ceylon Cinnamon
Ceylon Cinnamon (Cinnamomum zeylanicum) also known as ‘true cinnamon’ is popular for it’s rich, sweet-smelling fragrance that instantly enhances the flavour and taste of any dish that it is added to. It’s unique smell that is generally associated with warm drinks in the Fall, is irreplaceable, especially by Cassia which is an inferior alternative to Ceylon Cinnamon. Sri Lanka is the proud exporter of Ceylon Cinnamon and caters to 90% of the World’s demand for this spice. Apart from its use in the culinary industry, the ‘Queen of all spices’ is also used as a medicine. Click Here To Learn More
Black Pepper
Black Pepper (Piper nigrum) is a spice that is commonly used in cooking for its sharp aroma and spicy flavour. Harvested from pepper vines, the tiny fruits in their almost-ripe state, are then dried to yield the spice in its black, spherical peppercorn form. Sri Lankan pepper contains high amounts of piperine, the compound that gives pepper its unique taste. Click Here To Learn More
White Pepper
White pepper (Piper nigrum), is locally sourced from the same plant as black pepper but is processed differently. Once the peppercorns have been harvested, the outer layer is peeled off and the produce is dried completely before fermentation. This causes it to be less ‘heaty’ than black pepper but contributes to the formation of complex undertones that impart an earthy, floral aroma. Click Here To Learn More
Nutmeg
Nutmeg, a spice that comes from the tree Myristica fragrans, is used as a food addition that acts as a quick ‘pick-me-up’ to boost the taste in dishes with its intense flavour. It is well-known for its medicinal properties and can be used as an antimicrobial agent. Also rich in essential oils and vitamins, Nutmeg is used to aid digestion and boost skin and oral health. Click Here To Learn More
Cloves
Clove (Syzygium aromaticum) is a spice that has gained a sturdy reputation for its ability to quickly enliven a dish as well as for its diverse array of medicinal properties.
Best used in its plump, bud form, it has a fresh and heady aroma and is rich in vitamins, omega-3 fatty acids and antimicrobial properties. Clove is the richest organic source of antioxidants known to man and is often put to good use in boosting overall well-being. Click Here To Learn More
Cloves Stem
Cloves are reared in warm, tropical climates for its distinct qualities. Separated from the buds, the clove stems are collected and utilized for its strong flavour. Known to have medicinal properties traditionally, clove stems are widely employed as relief for minor toothaches amidst other ailments. Clove stems are popular in the fragrance industry as they lend their strong aroma to soaps and perfumes alike. Click Here To Learn More
Red Mace
Mace (Myristica fragrans) is the net-like aril that cocoons the nutmeg stone inner to its hard shell. It exudes a milder flavour than nutmeg thereby gently uplifting the quality of a dish, making it popular amongst culinary chefs. It is rich in essential oils and vitamins A and B. Used in Sri Lankan indigenous medicine, it is abundant in antioxidants and Iron, making it a very valuable spice! Click Here To Learn More
Yellow Mace
Yellow mace, derived from nutmegs, are quite valuable in that they are rarer to find than red mace. It is popular in Asian cooking and used in both sweet and savory dishes. It imparts a delicate flavour and a golden hue similar to that of saffron to the dish. With only slight differences than that of its counterpart, yellow mace is said to have lower levels of myristicin and higher levels of elemicin. Click Here To Learn More
Cardamom
Cardamom, (Elletaria cardomom), is renowned for the strong flavour and unique aroma that it imparts. It is commonly used in Asian and Middle Eastern cuisine in both savoury and sweet dishes and is a wonderful addition for most warm teas and coffee. A popular favorite in the baking industry too, cardamom is considered to be quite the versatile spice! Click Here To Learn More
Kudampuli
Kudampuli (Garcinia gummi-gata) is derived from a small greenish-yellow fruit resembling a pumpkin. Once peeled and dried, the dark brown/black Kudampuli is used as souring agent in Asian cooking, giving rise to unique and flavoursome curries with sour undertones. Because of its rich phytochemical content, it is speculated to have medicinal properties in Indian Ayurveda especially for digestion and weight loss. Click Here To Learn More
Arecanut
Areca nut is the seed of the areca palm tree. An integral part of the rich traditions and cultures from South Asia, Areca nut has played a big role in several religious and momentous ceremonies as a symbol of status and auspicious timing. Areca nut is still popular, for different reasons altogether. Used in many cultures for its medicinal properties, Areca nut is known to aid digestion and in maintaining oral hygiene when chewed in its common preparation betel leaf wrapping. It also continues to carry on its reign as a religious symbol in most South Asian countries. Click Here To Learn More