From the times off the famed Silk route, Sri Lankan spices have always been highly sought-after, across the globe. An export that was dominated by the Dutch, Portugese, and then the British, Sri Lanka, is one of the leading exporters of spices, some of which are unique to the island.
Our range of available exports include ; Cardamom, Cinnamon , Cloves , Coriander Leaves , Curry Leaves, Ginger , Goraka (Garcinia cambogia) , Lemongrass, Mace , Mustard Seeds, Nutmeg , Pepper, Red Chilies, Tamarind, and Turmeric.
Cardamom is a spice made from the seeds of several plants in the genera Elettaria and Amomum in the family Zingiberaceae. They are recognised by their small seed pods, triangular in cross-section and spindle-shaped, with a thin, papery outer shell and small black seeds. It is the world's third-most expensive spice, surpassed in price per weight only by vanilla and saffron.
Lemongrass is commonly cultivated as culinary and medicinal herbs because of their scent, resembling that of lemons (Citrus limon). Common names include lemongrass, lemongrass, barbed wire grass, silky heads, citronella grass, cha de Dartigalongue, fever grass, tanglad, hierba Luisa, or gavati chaha, amongst many others.
Vanilla is a flavoring derived from orchids of the genus Vanilla, primarily from the Mexican species, flat-leaved vanilla (V. planifolia). The word vanilla, derived from the diminutive of the Spanish word vaina, translated simply as "little pod".
Turmeric, is a rhizomatous herbaceous perennial plant of the ginger family, Zingiberaceae. In medieval Europe, turmeric became known as Indian saffron because it was widely used as an alternative to the far more expensive saffron spice.
Tamarind (Tamarindus indica) is a leguminous tree in the family Fabaceae indigenous to tropical Africa. The genus Tamarindus is a monotypic taxon, having only a single species.
The chili pepper, is the fruit of plants from the genus Capsicum, members of the nightshade family. Chilli is one of the most important cash crops grown in Sri Lanka, and is an essential ingredient in the Sri Lankan diet.
Green peppercorns are true peppercorns of the Piper nigrium flowering vine plant, which originated in India and has been used since prehistoric times. Green peppercorns are really unripe black peppercorns. These are often preserved in brine or vinegar and served in pickled form. In dried form, they don't last very long and have to be used quickly. They're commonly found in Thai and other Southeast Asian recipes and have a fresher flavor than their black counterparts.
White pepper consists of the seed of the pepper plant alone, with the darker-colored skin of the pepper fruit removed.
Black pepper (Piper nigrum) is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning. When dried, the fruit is known as a peppercorn. Once the peppercorns are dried, pepper spirit and oil can be extracted from the berries by crushing them.
Nutmeg is a perennial ever green spice tree, and is reported to have been introduced to Sri Lanka in the beginning of the 19th century, or even before that by merchants who were traveling the legendary Silk Road.