Organic Spices

Organic Spices

Keenly used for a plethora of attributes (mainly for seasoning food or for therapeutic purposes), spices are utilized in a myriad of unique ways all over the world since time immemorial. Be it either fresh or dried, popular spices such as black/white pepper, cinnamon, cardamom, cloves, mace and nutmeg are a prime constituent in numerous condiments and other delicacies - and are a premium specialty here at CEIAL.

So what draws Sri Lankan spices from the rest?

Exclusively grown and harvested with utmost care and precision under a tropical climate that presents a desirable temperature and humidity, spices that originate from Sri Lanka are pure, complete with wholesome flavour and a rich aroma in its all-natural state: just as it should be. Henceforth, the quality of spices that CEIAL feels honoured to lay expertise upon is no exception to this rule either, and every herb that is delivered to our consumers is assured to have been done so under nothing short of the most superlative, indeed!

From timely exports of raw ingredients that are of excellent standard, here is our complete range of spices that are available by the bulk as well as in smaller quantities customized to your requirements - feel free to have a look and know more!

Cloves (Eugenia Caryophyllus)

Hailing from the Myrtaceae family, cloves are flower buds that are handpicked for savoury dishes and herbal medicine. Widely used in ancient Indian Ayurvedic practices as well as in ancient Chinese medicine, Sri Lanka has been greatly acclaimed to produce cloves that are of the highest quality, both in terms of flavour and aroma for use all over the globe.

Black Pepper (Piper Nigrum)

Produced from raw green pepper berries by being cooked in hot water and then dehydrated, black pepper is commonly used for enhancing food for heightened taste and aroma. Authentic Sri Lankan black pepper contains the highest amount of Piperine (the substance that gives black pepper its distinctive fragrance), thereby contributing to the finest of delicacies and all other requisites that it may be utilized for, rest assured.

Cinnamon (Cinnamomum Zeylanicum)

Cinnamon galore! Regarded as the shining star of all spices produced by Sri Lanka, true cinnamon is intriguingly special as it is indigenous to the island. Being the scraped inner bark of the Cinnamomum tree, this spice is sold in the form of quills, with one overlapped against the other in tandem.

A splendid addition to delicacies both sweet and savoury, Cinnamon has also played a pivotal role in aromatherapy and perfumery, rest assured.

Nutmeg (Myristica Fragrans)

Used primarily to induce an exotic feel to delicacies, nutmeg is equally dominant as a spice in both Asian and Continental cuisine. Apart from being a seed, this spice is also important for producing mace, which is found as a covering over the seed. Available with or without its shell.

Mace (Myristica Fragrans)

Resulting in a shade of bright orange/fiery red that closely resembles that of saffron, mace is the lacy, web-like covering over a nutmeg seed. What with a large ratio of nutmegs required to harvest a significant amount of mace, the process of extracting this spice is time-consuming and oftentimes painstaking. However given the quality of flavour, colour and aroma it releases, mace is undoubtedly the number 1 choice for culinary artists and is therefore extensively purchased regardless of a higher price tag all over the world.