Sri Lanka, the pearl of the Indian Ocean has been the center of the spice trade throughout history.
Since ancient times, Sri Lankans have traded spices with Greeks, Romans, Arabs, and all three invaders who ruled Sri Lanka have been attracted to our island mainly due to its spice and Ivory trade.
Sri Lanka, with its tropical climate and ideal soil types is home to many varieties of spices which are considered to be the best in the world. Sri Lankan Cinnamon for example is regarded as the world’s number one for its quality, colour, flavor and aroma.
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Spices enhance the colour, fragrance and flavor of food. In addition, many of them also have many health benefits. Used in the right combination, spices can turn the simplest food into an aromatic and rich experience in the world of gastronomy.
Some of the other uses of spices are for cosmetics, perfumes, religious rituals and medicine.
Sri Lanka Spices exports constitutes to 9% of the agricultural exports and below are the main spices that are being exported.
- Cinnamon (Kurundu)
- Pepper (Gam miris)
- Curry Leaves (Karapincha)
- Turmeric (Kaha)
- Clove (Karabuneti)
- Cardamom (Enasal)
- Lemongrass and Citronella (Sera)
- Nutmeg and Mace (Sadikka and Wasawasi)
- Vanilla
- Ginger
Cinnamon is the highest income earner of Sri Lanka spices and Pepper comes second. Cinnamon is exported in the form of Quills, Cut pieces, Cinnamon Leaf oils and bark oils. Major buyers for Ceylon Cinnamon are Mexico, USA, Colombia, Peru and Germany.
Spices exporters in Sri Lanka can look forward to a better future as the present government has identified the Spice sector as one of the key sectors for development, as there is a high demand for Sri Lanka spices in the world.
Spices exporters in Sri Lanka follow international process standard from cultivation to export, and are governed by many authorities. Good agricultural practices, good manufacturing practices, ISO standards, organic regulations are some of the few key areas of monitoring.
Ceylon pepper is exported in bulk and 61% of the pepper produce is exported to India. It takes about 7-8 months to harvest the produce and there are over 200,000 pepper farmers in Sri Lanka. Sri Lanka exports pepper as: Black Pepper, White Pepper, Black Pepper Oil, Pepper Ground, Pepper Crushed, Light Berries and as Organic Pepper. However, the majority of exports are in the form of Black Pepper.
Another highflying product of the Sri Lanka spices market is Cloves. As a spice, Cloves contain many significant nutritional benefits. A small portion of Cloves contain vitamins such as Vitamin K, Vitamin C, Calcium, Magnesium, and Vitamin E. It is also a good source of fiber. Cloves help prevent toothache, acne and food poisoning.
Ceylon Nutmeg, which contains an acute flavour of hazelnut, is widely used to sweeten dishes. During Roman times, the priests used to burn nutmeg as a form of incense.
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