Spices
Spices
Pepper
Ceylon Pepper is particularly favoured worldwide as it is quite rich in piperine, thealkaloid which lends it a distinct pungency. As a result, Ceylon Pepper from Sri Lanka fetches a premium price in the international spice market. Black pepper is widely used as a ‘hot’ cooking spice and seasoning.
Cardamom
Popularly known as the Queen of Spices, the use of cardamom has exponentially increased in the food industry. Sri Lanka exports light green variation of cardamom. This important Sri Lankan spice is grown in plantations known as the ‘Spice Forests‘.
Ginger
One of the most popular herbs around the world, Ginger (Zingiber officinole) is on intricate part of Sri Lanka cuisine and traditional medicine. Aromatic, pungent and hot with hints of sweetness and zest, ginger grown in Sri Lanka belongs to three varieties;
Cinnamon
Ceylon Cinnamon (Cinamomum Zylanicum) a plant indigenous to Sri Lanka is a moderately size bushy ever green tree. Cinnamon grown and produced in Sri Lanka has acquired long standing reputation in the international market due to its unique, quality, colour, flavour and aroma.
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