Conventional Spices

Conventional Spices

Pepper

Sri Lanka produces both white pepper and black pepper which has a high aromatic flavor compared to the other origins. It is, therefore in high demand in the Extraction Industry. Botanically known as Pepper Nigroum, It is also commonly used in the Food industry throughout the world. Sri Lanka produces 20,000 MT per year.

Cloves

Cloves are the unopened flower buds of the tropically grown Syzgium Aromaticum. Sri Lankan Cloves are highly aromatic and their oil content, Adour and flavor are unique features. Cloves are, therefore, an essential ingredient in the Food industry. Sri Lanka produces 5,000 MT per year.

Nut Megs and Mace

Although these are derived from one plant, they are traded as separate spices. Used internationally in the Food and Extraction industries, generally nutmegs are exported as nutmegs with shells and nutmegs without shells. We have the expertise in processing and exporting nutmegs to the European standards. Sri Lanka produces nutmegs 2500 MT per year and produces mace 200 MT per year.

Ceylon Cinnamon

This belongs to family Lauraceae. Sri Lanka commands about 90% to World cinnamon market, nearly 12,000 tons of Quills and chips exported from SriLanka per annum.

Cinnamon exports as following grades:

Alba, C5 Special, C5, C4, M5, M4, H1, H2, H3 packed in 25Kgs or bales or cut in to 7-25 cm packed in cartons.

Cinnamon Quelling (Broken pieces) or chips are packed in bags.

Users – Cinnamon is used as a spice or condiment for flavoring cakes cooking and chocolates; in curry powder and incense, dentifrices and perfumes.

Cinnamon also can be used as a medicine;

Just ½ tea spoon of cinnamon can lower LDL cholesterol and control blood sugar. Cinnamon reduces the proliferation of Leukemia and Lymphoma cancer cells.

Current Markets are Mexico, USA, Costa Rica, Peru, Colombia, Chile, Switzerland, Germany, Belgium, France, Spain, Central & South America, India

Areca Nut (BETEL NUT)

The areca nut is the seed of the areca palm (Areca catechu) and is more commonly known as the betel nut because it is contumely chewed with the betel leaf, traditionally by Asian Oceanic countries.

Dry Lemon

Dry Lemon is made by drying fresh limes by using sun drying and electrical dryers. The color of Dry Lemon varies from yellow to black depending on the drying method. Dry Lemon is used in cooking and also crushed & mixed with water for a refreshing drink with very high Vitamin C content.