Sri Lanka, the island of spices and exotic flavours has long been a trading hub and main source for spices. Historical records speak of traders around the world flocking to the shores of Sri Lanka as early as the 13th Century. The country’s global fame for finest quality spices also brought many colonial powers to its doors, leading to nearly 500 years of colonial rule.
Today, Sri Lanka continues to provide the world with the finest spices, formed by its unique terroir, spices of Sri Lanka have unique chemical composition, flavour and aroma notes, which makes them highly sought products in the global market.
Sri Lankan spice and concentrate industry is composed of a large variety of products, ranging from bulk spice products like true cinnamon to value-added essential oils. Due to their unique flavour and aroma, Sri Lankan spices and cinnamon are identified under the geographical indication and brand name of Ceylon Spices and Ceylon Cinnamon.
The main spices produced in Sri Lanka include True Cinnamon, Pepper, Cardamom, Cloves, Nutmeg and Mace and the country is the ninth most important exporter of spices in the world. The country has also expanded its spice cultivation to include ginger and vanilla for the global market.
The chemical composition of Ceylon Spice products has been greatly shaped by the unique terroir and cultivation practices of the country. Ceylon Cinnamon has a remarkably low amount of coumarin while Ceylon Pepper has the highest amount of piperine among the black pepper varieties found in the world. Green cardamom from Sri Lanka is light green and undergoes a unique treating method within barns which helps to retain its light green colour and flavour.
Sri Lanka holds the monopoly for Ceylon Cinnamon or true cinnamon, with a unique fragrance and taste, as well as a remarkably low amount of coumarin. Sri Lanka caters to 27% of the global demand for all cinnamon types and 85% for true cinnamon and mainly exports to Mexico, the USA, Peru, Ecuador, and Guatemala.
Sri Lankan spice cultivation is governed by a series of stringent environmental laws that ensures sustainable cultivation practices and prevents environmental contamination during cultivation, harvesting and processing. In addition, Sri Lankan spice cultivators have accumulated a wealth of traditional knowledge on cultivation and processing of each spice variety. The traditional knowledge, when combined with new technology, provides the Sri Lankan spice industry with a competitive edge over the other cultivators across the world.
Sri Lanka has secured the geographical indication and brand rights for Ceylon Spices and Pure Ceylon Cinnamon. Launched with the view to expand the ‘Born in Sri Lanka’ positioning to spices cultivated in Sri Lanka, the Ceylon Spices brand include sub-brands for Ceylon Cinnamon, Ceylon Pepper, Ceylon Cardamom, and Ceylon Clove. The key-value message conveyed by the brand 'Born in Sri Lanka' include;
Ceylon Spice products that meet the required standards can carry the trademark 'Ceylon Spices', which maximizes brand image of spices made in Sri Lanka and brings attention to their quality and flavour.
Sri Lanka is well known for the variety and quality of spices it provides. From Ceylon Cinnamon to cardamom, pepper, cloves, nutmeg, and various others, the spice exports of Sri Lanka are at an all-time high.
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