History of

Ceylon Spices

Sri Lanka (Ceylon) is the land of spices in the Indian ocean with the spices which are with rich flavors and aroma that is distinct only to Ceylon. Among all the spices produced in Ceylon, the most famous one is Ceylon cinnamon, also known as the True Cinnamon which is native to Sri Lanka. For centuries, pure Ceylon cinnamon is considered as the miracle spice and was known for its rich aroma which can only be found in true Ceylon cinnamon.

During the medieval era, herbs and spices were used as food preserving agents, specifically preserving meat. Also, the Romans believed the fragrance of Cinnamon to be sacred. Cinnamon is one of the ingredients used by the Egyptian for making their Kyphi incense blend, and was also used for the mummification process.

When the Dutch took over the island, they identified and improved the spice lands in Ceylon by selecting certain areas of the country to specialize in the growing of one particular spice. Today, there are ample of spice gardens available around the country for anyone to visit and learn more about Ceylon spices.

Most Famous

Ceylon Spices

Caylon Cinnamon

Cinnamon has two kinds, Ceylon cinnamon and Cassia cinnamon. Out of these two, Ceylon Cinnamon is considered as the True Cinnamon because it has a fresher and sweeter taste than Cassia.

Areca Nut

The fruit of the Areca palm, Areca Nut is largely grown in the wet areas in Sri Lanka. In almost all South Asian Countries, Areca Nut mainly used for chewing with betel leaf as it cause a mild hot sensation to the body.

White & Black Pepper

Black pepper is the second most produced spice in Sri Lanka and is used to spice Sri Lankan cuisine in their curries and other preparations. When composed without the pericarp, this becomes white pepper

Clove

Cloves are used in Ayurvedic medicine where the essential clove oil was famously used as a remedy for tooth pain. Ceylon Cloves are most famous for exceptionally strong aromatic flavor and are used in cigars, perfumes and toothpastes.

Cardamom

Cardamom, also known as the “Queen of Spices” is commonly used in both savory and sweet dishes. While cardamom is native to India, Sri Lanka is one of the main suppliers of both the white and green varieties of cardamom.

Mace

Mace is the stringy outer coating of the nutmeg seed and tastes like a mix of cinnamon and pepper. Mace possesses an intense aroma and also tastes more pungent and spicier than Nutmeg. Mace is famously used in baking doughnuts.