Our supply for whole sale comes from reputed plantations having generations of experience in growing spices may it be cinnamon, cloves, net meg or pepper. Our brand brings you the finest quality when it comes to the product as well as the service.
Ceylon Cinnamon Quills
Botanical name: Blume
Scraped peel of the inner bark of mature cinnamon stems first dried in the sun (not direct sun) to curl and join together by overlaps, the hollow of which has been filled with small pieces of peeled cinnamon to form length of 1050 ± 50 mm and thereafter dried in the sun, if necessary after air curing.
Available in bale form or cut form (3”, 4”, 5”). Bale – A package of particular grade of quills wrapped in suitable material for export purposes.
Ceylon Cinnamon Quillings
Botanical name: Blume
Our Ceylon Cinnamon quilling are the broken pieces below 200 mm in length (other than quills cut in specified short length) and splits of varying sizes of all grades of cinnamon quills which may include quantities of chips and featherings as specified.
Botanical name: Blume
Ceylon Cinnamon,renowned worldwide as the only ‘real cinnamon’ is still prepared using traditional methods that have remained unchanged for uncounted centuries. Sun dried and carefully milled in to a fine powder, pure Ceylon Cinnamon powder adds an enticing aroma and a delicate, tempting ‘taste of the tropics’ to many of your favorite recipes.
Clove is a tree endemic to Indonesia and introduced to Sri Lanka. Dried fully matured unopened flower buds is the product of clove and clove oil is extracted from these dried flower buds. This whole bud is used for decorating food and chewing. The strongly flavored ground products are used in baked products, desserts, fruit dishes and curries. The major products of the tree are the buds, the stem and the clove oil. Clove oil is used for flavoring foods, pharmaceutical and perfumery industries. In medicine it is valued as a carminative, aromatic and stimulant. It is being used in cigarette industry as a flavoring agent. Sri Lankan clove is rich in oil than those from other growing countries.
Mace is the aril (the bright red, lacy covering) of the nutmeg seed shell. It is removed from the shell and the broken parts are known as blades. It is sweet and fragrant, similar to nutmeg, but stronger. Its Flavor is warm, sharp and aromatic, more intense and slightly sweeter than nutmeg. As mace dries, it turns more orange in color.
Mace works especially well with milk dishes like custards and cream sauces. It contributes to flavoring light-colored cakes and pastries, especially donuts. It can enhance clear and creamed soups and casseroles, chicken pies and sauces. Adding some to mashed potatoes or sweet potatoes creates a more interesting side dish. Some beverages improve with a little mace, especially chocolate drinks and tropical punches. The versatile flavor can make mace a useful spice to have around, especially since many recipes call for it, Also mace is considered to have medicinal properties in ayurvedic medicine (traditional Sri Lankan medicine).
Botanical Name :
Sri Lankan nutmeg is very popular to sweeten the dishes. Nutmeg is a perennial ever green spice tree and a native of Moluccas in East Indonesia and subsequently been introduced to other parts of the world. Nutmeg is reported to have been introduced to Sri Lanka in the beginning of the 19th century but there are evidences that the crop had been brought here even before that by merchants who were travelling on the Silk Road. The spice is the kernel of a nut-like seed housed in the fruit of the nutmeg tree. Nutmeg has a different flavor, while mace is strong and tart.
Nutmeg oil is extracted from seeds while nutmeg husk can be used to produce Jam, jelly, marmalade, preserved in sugar or salted and dried as a condiment. Powdered nutmeg is used in curry powders. Nutmeg is mainly used for culinary purposes to flavor curries and other food products, confectionaries and bakery products. It is also used in preparation of beverages and drinks.
Pepper is the second important commodity among spices and commonly known as king of the spices. Sri Lankan pepper has high intrinsic quality. It also is the second important spice crop grown in Sri Lanka, first being the cinnamon. The Sri Lankan Pepper has higher piperine content which gives it a superior quality and pungency. Pepper is offered in different grades for grinding and extraction of essential oils and oleoresins. Black pepper is the main product of pepper while white pepper, pepper oleoresin, pepper oil, pepper souse and preserved pepper berries are some of the other products made out of pepper.
Sri Lankan Black pepper is produced by drying the mature green berries in the sun. For the white pepper, the corns are picked when ripe, soaked in water, outer skin is removed by scrubbing in water and then dried. Pepper is pungent and is used as a substitute for chilies.