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Clove

Ceylon cloves known as Syzygium aromaticum are originated from Sri Lanka with high Eugenol content and containing no impurities. Cloves are renowned as a highly priced type of spice with antiseptic and soothing properties. It also has a unique flavour which is unlike any other taste in the world.

Each individual clove bud is handpicked once it reaches 1.5 – 2 cm in length, sundried and graded based on factors such as colour, appearance, size, the presence of clove stems etc. These are graded as Cloves Hand Picked Selected, Cloves Grade 1, Cloves FAQ, Clove Stems, Lalberry etc.

Cloves are known for their medicinal and culinary qualities standing top in the list of Sri Lankan spices exported to a large number of countries around the world.

Pepper

Pepper is a popular spice used to add flavour to a wide variety of dishes. It has sharp and mildly spicy flavour which adds taste to different types of food. Pepper is widely used for culinary purposes while also having many medicinal values. It is high in antioxidants, has anti-inflammatory and cancer-fighting properties, may lower cholesterol levels and improve blood sugar control.

Pepper is a versatile and commonly used spice around the globe. It is made by grinding peppercorns to the required physical state. Pepper is renowned as the “king of spices” and used is an ancient Ayurveda medicinal compound. It also stands among the most popular spices in Sri Lanka and all over the world.

White Pepper

White pepper is a commonly used spice in the culinary industry. It is produced from the dried fruit of the pepper plant Piper nigrum. It is slightly milder in flavour than black pepper although both are produced from the same plant. White pepper is produced using fully ripe pepper berries as opposed to black pepper which is made from unripe pepper berries.

White pepper should be added to culinary dishes at the end of cooking because overheating it can lead to the release of a bitter flavour from the dish. It is generally considered to be more expensive than white pepper because it takes more processing and is produced less than black pepper

Ceylon Nutmer

Ceylon Nutmeg known as Myristica fragrans is a versatile spice which changes it character according to how it is used. It is one of the two spices obtained from several species of trees in the genus Myristica. The other one is Mace.

Nutmeg is widely used in the culinary sector for flavouring savouries and baked items. It also has many medicinal properties such including antioxidant properties, anti-fungal properties and helps in digestion. Its flavour has been compared to bitter lemon, bergamot, mint and hazelnut. It is used to sweeten and enhance the flavour of dishes. Ceylon Nutmeg is graded as Nutmeg with shell, Nutmeg without shell and Powdered Nutmeg. It is also among the popular spices in Sri Lanka.

Cadoman

Cardamom is a spice which is made using plants native to the Indian subcontinent and Indonesia. The two main types are True or Green Cardamom and Black Cardamom. It is used in culinary as flavour enhancer. Cardamom has a unique aromatic taste with a coolness very much similar to mint. It is used in food and drinks in powder and liquid form.

Cardamom has many health benefits including antioxidant properties, diuretic properties, cancer-fighting properties, anti-inflammatory effects, anti-bacterial effects etc. It is also a traditional spice which is used to help with digestion. It is one of the world’s ancient spices and also stands among the most popular spices in Sri Lanka being exported to a large number of countries worldwide.

Ceylon Mace

Ceylon Mace known as Myristica fragrans is one of the two spices obtained from several species of trees in the genus Myristica. The other one is Nutmeg. Ceylon Mace, originating from Sri Lanka, is a spice made from a reddish orange seed covering the nutmeg seed. It is a more delicate version of Ceylon Nutmeg with a similar flavour to it, although slightly spicier.

Ceylon Mace is used in preserving, pickling and as a flavouring agent for bakery products, fish, meat and vegetables. It is a popular ingredient in sauces, stews, soups and chowders. It is just another popular type of Sri Lankan spices which travel to many countries across the globeI am text block. Click edit button to change this text. Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo.

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