Spice of Life
It’s actually a look in to our history. Long before Ceylon became famed as the land of tea, the country was renowned for a commodity that was even more valuable – Spices. The veritable gold-mine of spices easily available in the country and the wealth they generated, were the main reasons for Western merchants to brave the oceans to arrive here.
Today, Sri Lankan spices are exported around the world, and have earned a reputation for being of the highest quality. The country today exports many spices including: cinnamon, cloves, nutmeg and mace and black pepper. Additionally, Sri Lanka’s beautiful tropical climate makes it the ideal location for the cultivation of many other spices. With the promise to bring to you all the delights of Sri Lankan spices, “Spice of Life” is an offshoot of the Adam Group and is a leading Spice Trading House in the country’s industry. Specializing in the trading of a range of spices including Cloves, Nutmeg, Mace, Black Pepper and Cinnamon, we believe that only the best our lovely island has to offer should end up in our packages.
Quality
To achieve the high standards of quality we are committed to delivering, we at Spice of Life source our products from only the best Sri Lankan producers. Quality is paramount to our philosophy and each product we source is carefully dried, selected and cleaned, graded and sorted before it is packaged for export.
Our spices undergo strict quality control checks, and our stringent processes have earned Spice of Life the ISO 22,000 Food Safety Management System certification, guaranteeing that our products comply with the strictest of International Standards
Cloves
The evergreen clove plant is grown in Sri Lanka and its cloves are carefully selected and harvested by hand. With its smoky and peppery taste, it is an important ingredient used to enrich many traditional dishes in both eastern and western cuisine. Clove oil also possesses known anti-bacterial, anti-fungal and analgesic properties.
Harvesting period :
January to April
Quantity available for export :
approx 1000 MT per year
Product specifications:
Hand picked Head cloves, max – 2%
Cloves below 10mm, max – 1%
Clove stems & clove fruits, max – 0.2%
Fermented cloves, max – 0.5%
Extraneous matter, max – 0.2%
Moisture, max – 12% No. 1 Clove stems and clove fruits, max – 3%
Extraneous matter, max – 0.5%Moisture, max – 13%
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Nutmeg
The nutmeg tree is important for two spices derived from its fruit, nutmeg and mace. Nutmeg is the seed of the tree and it gives off a gentle fragrance of mint and bergamot. In cooking, nutmeg is a subtle spice with a sharp flavour of hazelnut and bitter lemon. It is used in small quantities to add an exotic flavour to many dishes.
Harvesting period: May to August
Quantity available for export: approx 500 MT per year
Product specifications:
Nutmeg with shell:
Maximum moisture – 12%
Extraneous matter & insect infestation percent by
mass – max 1%
Nutmeg without shell:
Maximum moisture – 8%
Extraneous matter & insect infestation percent by mass – max 1%
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Cinnamon
Today, as in the past, the best cinnamon bark in the world comes from Sri Lanka. Ceylon Cinnamon is of the finest quality and yields a highly fragrant aroma and a sweet and warm taste. Ceylon cinnamon is produced using only the thin inner bark. It has a finer texture and a taste which is considered more subtle than cassia (sometimes sold and labelled as cinnamon).
Harvesting period: April to August
Quantity available for export: approx 1000MT per year
Grades:
Continental – C5 special, C5, C4
Mexican – M4, M5
Hamburg – H1, H2, H2 FAQ
Cinnamon Quilings – superfine, No. 1, No. 2 (FAQ)
Cinnamon featherings
Cinnamon chips
Product specifications:
Maximum moisture – 14%
Extraneous matter percent by mass–max 0.5%
We can also provide cut cinnamon according to buyer’s specifications.
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Pepper
Black pepper is produced from the still-green unripe berries of the pepper plant which are cooked briefly in hot water and then dried. Pepper gets its spicy heat mostly from the piperine compound, which is found both in the outer fruit and in the seed. Sri Lankan black pepper is prized for its high piperine content which gives it a strong and rich flavour.
Harvesting period:
June to September
Quantity available for export:
approx 3000MT per year
Product specifications:
Density – 550,600 grams per litre
Maximum moisture – 12%
Extraneous matter percent by mass–max 1%
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Mace
Mace is the dried, lacy, bight red covering of the nutmeg seed. It takes many nutmeg trees to produce even a small amount of mace which must be removed by hand or knife when the nutmeg is harvested. This makes mace naturally more valuable than nutmeg. With a more delicate flavour than nutmeg, mace is often preferred in light-coloured dishes for the bright orange, saffron-like colour it imparts.
Harvesting period: May to August
Quantity available for export:
approx 100 MT per year
Product specifications:
Maximum moisture – 7.5%
Extraneous matter & insect infestation percent by mass – max 1%
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