Ceylanica Foods Exports (Pvt) Ltd

Our purpose of exporting high quality spices and herbs.


Hailed as the king of spices, pepper, the most consumed spice in the world, is taken from the berries (or from ‘drupes’ to use its exact botanical name) of the plant Piper nigrum which is native to the Malabar Coast in the Indian state of Kerala. Sri Lanka produces and exports black pepper but Sri Lankan black pepper suppliers satisfy only 2% of the global demand for pepper.

Ceylon Pepper is particularly favoured worldwide as it is quite rich in piperine, the alkaloid which lends it a distinct pungency. As a result, Ceylon Pepper from Sri Lanka fetches a premium price in the international spice market. Black pepper is widely used as a ‘hot’ cooking spice and seasoning. The taste of Sri Lankan black pepper is richly aromatic, with floral and citrus notes, while retaining a strong pungency. Extracts of black pepper - Piperine, oleoresin and essential oil- are also extracted from the whole drupes, and have applications as both spice and flavouring agents in the food industry, and also major industrial applications in the perfumery and the pharmaceutical industry.


Mace is the spice made from the reddish seed covering (aril) of the nutmeg seed.


Cloves are the flower buds of the clove tree, an evergreen also known as Syzygium aromaticum


Cardamom sometimes cardamon or cardamum


One of the most popular herbs around the world, Ginger (Zingiber officinale)


Garlic is a plant in the Allium (onion) family


Moringa oleifera is a plant that is often called the drumstick tree

Curry Leaves

Curry leaves are the foliage of the curry tree (Murraya koenigii)

Lemon Grass

Cymbopogon, also known as lemongrass, barbed wire grass


One of the most popular herbs around the world, Ginger (Zingiber officinale) is an intricate part of Sri Lanka cuisine and traditional medicine. Aromatic, pungent and hot with hints of sweetness and zest, ginger grown in Sri Lanka belongs to three varieties

  • Sri Lankan Ginger - With small rhizomes and white fibrous flesh Sri Lankan ginger has a stronger flavour and aroma compared to other varieties which makes it more suitable for use in producing beverages and confectionery like ginger beer, ginger tea, gingerbread and ginger toffee.
  • Chinese Ginger - Large rhizomes with pale yellow watery flesh, Chinese Ginger has low notes of flavour and fragrance and is ideal for pickled ginger.
  • Rangoon Ginger - Medium-sized rhizomes with multiple fingering mild notes of flavour and fragrance

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