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.
Mace is a spice made from the waxy red covering that surrounds nutmeg seeds. The flavor is similar to that of nutmeg. It is made available for export in both whole and ground form, and it has a wide range of uses from desserts to savory roast meats. It is mostly used in sweet dishes. It gives a sweet, warm and pleasant flavor, especially to bakery foods such as pastries, donuts, cake, etc.
Garcinia gummi-gutta is a tropicalspecies of Garcinia. Common names include garcinia cambogia (a former scientific name), as well as brindleberry, Malabar tamarind, and kudam puli (pot tamarind). This fruit looks like a small pumpkin and is green to pale yellow in color.
Clove is the dried unopened flower bud of the evergreen tree. It is not known how and when clove was introduced to Sri Lanka, but it may be that the Arabian traders or Colonial rulers brought the plant to the country, as Sri Lanka was a major trading hub for spices during those times.
Cinnamon – Bales / Cut Pieces / Quilling
Cinnamon (/ˈsɪnəmən/ sin-ə-mən) is a spice obtained from the inner bark of the plant from the genus Cinnamomum that is used in both sweet and savory foods. The term "cinnamon" also refers to its mid-brown colour.
Mustard seeds have been highly prized culinary oil-seeds being in use since earlier times. The seeds are fruit pods obtained from mustard plant, in the Brassica family. Some of close members of mustards in this family include cabbage, broccoli, brussels-sprouts, etc. Scientific name: Brassica juncea.
