Turmeric: Turmeric (binomial name: Circuma longa), once processed from the rhizomes, is a deep orangish yellow powder. It is used mainly to impart color or in other words dye foods. When it comes to flavor, the spice tastes slightly bitter and peppery with undertones of earthy flavor. Though used mainly as a powder, turmeric is also used fresh in its rhizome form in certain regions of the world.
Cinnamon: Cinnamon refers to CinnamomumVerum or ‘true cinnamon,’which is a plant endemic to Sri Lanka. Most other cinnamon (from other countries) is from related species of plants and is called ‘cassia’. It is a spice obtained by making shavings (also known as quills) of the inner bark of the cinnamon plant. Cinnamon trade has a very long history and records show cinnamon in the spice trade of Egypt as early as 2000BC.
Pepper: Pepper generally refers to black, white and green pepper. Black pepper is the unripe fruit of the pepper plant, piper nigrum, cooked and dried. Green pepper refers to the dried, but uncooked, unripe fruit of the pepper plant. White pepper, on the other hand, is the seeds from ripe pepper fruits. Pepper is the spice that is most commonly traded in the world.
Nutmegs: Nutmeg is the seed of a type of evergreen tree (Myristicafragrans), while mace is the reddish netlike covering surrounding the seed. Nutmeg and mace are used as a flavoring for many sweet dishes from the cuisines of various countries, and as a spice in many savory dishes. Nutmeg is also an essential ingredient in many Christmasfavorites such as mulled cider, mulled wine and eggnog. Nutmeg is also used for perfume and medicine.
Vanilla: Vanilla is a word that has Spanish origins and comes from the word ‘vaina’, literally translating to ‘little pod’. It is a flavoring extracted from orchids of the Vanilla genus, mainly the Mexican flat-leaved Vanilla. Since the only natural pollinator is a Mexican species of bee, hand pollination is required to grow it in any other countries other than Mexico and South America.
The Ceylon cinnamon or true cinnamon, is the dried bark of Cinnamomum zealanicum, belongs to the family Lauraceae. It is indigenous to Sri Lanka. Cinnamomum zealanicum is an evergreen perenial plant with spirally arranged, broad laminated dark green leaves having palmate venation. Product origin : Sri Lanka / ceylon Minimum Order Size and Packgaing details : Depends on the requirement
Black pepper comes from the pepper plant, a smooth woody vine that can grow up to 33 feet in hot and humid tropical climates. They begin to bear small white clustered flowers after 3 to 4 years and develop into berries known as peppercorns. Ground peppercorns produce the spice we call pepper. Black pepper, green pepper and white peppercorns are actually the same fruit (Piper nigrum); the difference in their color is a reflection of varying stages of development and processing methods. Product origin : Sri Lanka / ceylon Minimum Order Size and Packgaing details : Depends on the requirement
Mustard seeds are the small round seeds of various mustard plants. The seeds are usually about 1 or 2 mm in diameter. Mustard seeds may be colored from yellowish white to black. They are important spices in many regional foods. The seeds can come from three different plants: black mustard (Brassica nigra), brown Indian mustard (B. juncea), and white mustard (B. hirta/Sinapis alba). Product origin : Sri Lanka / ceylon Minimum Order Size and Packgaing details : Depends on the requirement
Fennel is a perennial, pleasant-smelling herb with yellow flowers. It is native to the Mediterranean, but is now found throughout the world. Dried fennel seeds are often used in cooking as an anise-flavored spice. But don't confuse fennel with anise, though they look and taste similar, they are not the same. Fennel's dried ripe seeds and oil are used to make medicine. Product origin : Sri Lanka / ceylon Minimum Order Size and Packgaing details : Depends on the requirement
An aromatic spice indigenous to south Sri Lanka, cardamom seeds come from a plant belonging to the ginger family. They are contained in small pods about the size of a cranberry. Cardamom has a wonderful aroma and an enticing warm, spicy-sweet flavour. The whole pods can be added to dishes, or the seeds can be extracted and either added whole or ground. Product origin : Sri Lanka / ceylon Minimum Order Size and Packgaing details : Depends on the requirement
Coriander is one of the oldest herbs and spices on record. Coriander was mentioned in the Bible, and the seeds have been found in ruins dating back to 5000 B.C Its name comes from the Greek word koris, meaning a stinky bug. This is no doubt a reference to the strong aroma given off by the cilantro plant leaves when they are bruised. Product origin : Sri Lanka / ceylon Minimum Order Size and Packgaing details : Depends on the requirement
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Cardamom: Cardamom, also known as Cardamom, is a small spindle shaped seedpod with black seeds inside. The covers are thin and pale green (Elettaria) or dark brown (Amomum). It is the third on the list of the world’s most expensive spices, right behind vanilla and saffron. Cardamom is used as a cooking spice as well as flavoring (mainly for tea and coffee).
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