Herbs and spices have been a major influence on Eastern cuisine since ancient times.
Currently, herbs and spices are valued beyond their fundamental flavouring applications and see continued demand for various medicinal purposes.
As the name ‘Spice Island’ implies, Sri Lanka is no stranger to the world of herbs and spices. In fact, it is no exaggeration to state that spices have influenced the cuisine and taste buds of the local communities with their rich flavour profiles and aromatic properties.
Derived from the bark of the Cinnamomum verum tree, cinnamon has been cultivated and traded in Sri Lanka for centuries. The country’s unique tropical climate and fertile soil provide optimal conditions for the growth of this spice, resulting in its exceptional quality. The harvesting process involves carefully removing the outer bark of the tree, which is then dried and rolled into cinnamon sticks, or ground into a fine powder.
A very powerful type of Ceylon spice that is best used in both sweet and savoury foods. Cloves are the products of the dried unopened flower buds of the Eugenia Caryophyllus tree.
Ceylon Black Pepper: A famous spice in all corners of the world. It is one of the most renowned Sri Lankan products in the global market. Black Pepper produced in Sri Lanka has high amounts of piperine, which gives it a strong spicy flavour.
