Cinnamon grade
C5 Special
C5 Special
Ceylon cinnamon quills, top export quality.
Enquire about C5 Special →Sri Lankan Origin
Sri Lankan Spices.
Ceylon cinnamon, cloves, black pepper, nutmeg, mace and more — top export quality, with customisable packaging.
Spices of Ceylon
The island's most prized flavours, exported worldwide.
Sri Lanka's spice heritage is at the heart of our export offering. Our range is led by true Ceylon cinnamon and includes cloves, black pepper, nutmeg, mace, cardamom, coriander, fenugreek and goraka — available in bulk or packed to your specification.
Looking to launch your own spice range? Everything below can be packed under your own brand through our private labelling service.
Ceylon cinnamon — our largest spice export
Highly sought after as “true cinnamon” in the global spice market for its sweet, gently spicy taste.
Ceylon cinnamon's history stretches back as far as 2000 BC, when the Egyptians used it as a perfume agent in the embalming process.
The quills are made by scraping the inner bark of a mature cinnamon tree and drying it under the sun until it curls. Peeling the inner bark is a tedious task, which is why Ceylon cinnamon is more expensive than cassia cinnamon from Indonesia.
Cinnamon and cinnamon powder are widely used in tea, health foods, bakery (breads, rolls and cakes), rice preparations and for tempering food. It adds a sweet yet sharp, spicy flavour and a strong, warm aroma — and it's a great addition to desserts.
Ceylon Cloves
Ceylon Cloves
Cloves are the mature, dried, unopened flower buds of the clove tree. Their taste and aroma are intense and spicy — strong, pungent and sweet, with a hint of bitterness and a distinct warmth.
Cloves are added to meat dishes, yellow rice, seeni sambol, and mango and ambarella curries.
Enquire About Ceylon ClovesCeylon Pepper
Black Pepper
Widely known as the “king of spice”, black pepper holds the largest share of the global spice market as the most widely used spice in the world. It is obtained by drying the unripe drupes of the Piper nigrum vine.
Although Vietnam dominates the pepper market, Sri Lankan pepper is well known for its quality, with a higher piperine content that gives it a sharper pungency and spice.
Pepper is used generously in Sri Lankan cooking — in mirisata curries, malu mirisata (spicy fish), black pepper chicken curry, kos (jackfruit) and ash plantain mallum, and of course pol sambol and lunu miris.
Enquire About Black Pepper
Sri Lankan Nutmeg
Sri Lankan Nutmeg
Nutmeg and mace are two separate spices from the fruit of the Myristica fragrans tree — the only tree in the world that produces two spices. The fruit contains a hard pit, which is the nutmeg; the lacy red membrane around it is mace.
Native to the Moluccas in East Indonesia, nutmeg has been a highly prized spice since ancient times for its many culinary and other uses. Like Ceylon Tea and other Sri Lankan spices, nutmeg grown in Sri Lanka develops a rich, complex flavour from the unique terroir of the country.
Enquire About Sri Lankan NutmegCeylon Mace
Sri Lankan Mace
The fruits are fleshy and broad, with ridges along their circumference. As they ripen they turn yellow and split in two, exposing the shiny seeds covered in a red aril — that aril is mace.
The flavour of mace is softer and fruitier than nutmeg, and it is used in delicately flavoured recipes. Its essential oils give it a distinct flavour and aroma.
Enquire About Sri Lankan Mace
Also in our range
Top export quality, packed your way
Retail pouches, tins and bulk packs — in your brand or ours.
Want your own brand on these? Learn about private labelling →
Sourcing Sri Lankan spices?
Tell us the spice, grade, volume and packaging you have in mind and our team will get back to you.