The world regards and highly values spices from Ceylon. Ceylon spices are essential for keeping a healthy lifestyle in addition to taste. Studies have shown that certain spices, particularly cinnamon, can be used to treat asthma, diabetes, heart disease, and arthritis. As a result, adding these spices to your diet would be quite advantageous.The nation has long been recognized as the source of well-known spice items. Even though the cultivation of spices began in the 14th century, Ceylon spices continue to be the most popular food additives. Spices, essential oils, and related goods make up 56% of Sri Lanka’s agricultural exports, according to statistics. Rainfall, a warm, humid, tropical climate, and rich soil give Ceylon plants their distinct flavor, potent aroma, and beneficial natural health properties.True organic production practices and a distinctive flavor inherited from the tropical climate have elevated Ceylon spices to the top of the worldwide spice market.Since imitations are impossible, many original spices have relatively expensive costs. For instance, Sri Lankan exporters of “genuine Ceylon Cinnamon” have an exclusive market share and make significant money.The tangy-spicy flavor of Sri Lankan pepper comes from a particular biochemical that is only found in that country. The “Queen of Spice,” cardamom, is a must for many foods, particularly desserts, and has a high oil content. It is also used to make medicines.Spices are unique in that you won’t achieve the desired results if the specific component is not utilized in the correct quantities. For this very reason, a lot of chefs demand real Ceylon spices.
The majority of the world’s production and export of cinnamon comes from Sri Lanka. The Ceylon Cinnamon, a Sri Lankan native plant, is prized by cinnamon exporters there. It is employed not just in the food business but also in the pharmaceutical, cosmetic, and fragrance industries, meeting 90% of global demand. Cinnamon is the spice that Sri Lankan spice exporters prioritize because of its distinctive quality, scent, and flavor.Another Sri Lankan spice species that is much sought after for its high piperine content and piquancy is pepper. Many foods contain cardamom and cloves.These can be nicely revealed through the flavor undertones of food items, especially in Indian cuisine. The light green form of Sri Lankan cardamom is grown in areas referred to as “spice forests.” Nutmeg, Ginger, Coriander, Fenugreek, Garlic, Gamboge, Cumin, and Fennel are just a few of the additional spice kinds that fall under the category of Ceylon spices.
With an annual volume of 30,000 MT valued at USD 361 million in 2018, Sri Lanka is one of the top 10 exporters of spices, demonstrating the superior quality of Ceylon spices. Cinnamon is the most traded spice of all, with Sri Lankan exporters of spices meeting 90% of global demand for “True Cinnamon.” The quill diameter separates the four main grades of cinnamon—Continental, Alba, Hamburg, and Mexican—into four groups. Alba, which has a 6mm diameter, is the most expensive. Exporters of cinnamon from Sri Lanka also deal in it as added-value goods including powder, oil, and tablets. Mexican chocolates, which are the primary exporters of it, must contain Ceylon real cinnamon as a required ingredient.Due to its unique bio-chemical makeup, pepper also receives excellent marks. Cardamom is sold whole, ground, or powdered. “Lanka Green” and “Lanka Light Green” are the two primary categories of Sri Lankan cardamom. Both are in great demand all throughout the world. The highest grade of cloves are those that have been hand-picked; Ceylon cloves lead the pack in this category.