Ceylon Cloves

Ceylon clove from Sri Lanka. Prized for its distinct flavor and aroma, and also for its medicinal qualities. A fully grown clove tree is about 15-20 meters tall and has smooth grey bark. Clove, as a spice, add a pleasant flavor to food while also providing internal health benefits. Therefore, we use it for all cuisines in every household. It is a great spice for savory foods, but we can use it for sweet food as well.

Products and Uses

Clove is largely used as dried whole buds. Ground clove is used for curry mixtures and clove oil is used for flavoring foods and also in the pharmaceutical perfumery industry. Cloves are used either whole or ground to provide flavor for both sweet and savory foods such as pickles also and the production of sauces and ketchup. In medicine it is valued as a carminative, aromatic and stimulant. It also is in used in the cigarette industry as a flavoring agent. Clove oil is being used in perfumes, in dentistry and also and a cleaning agent in microscopy.

Ceylon Cardamom

Cardamom is a spice made from the seed pods of various plants in the ginger family. Cardamom pods are spindle-shaped and have a triangular cross-section. The pods contain a number of seeds, but the entire cardamom pod can be used whole or ground. The seeds are small and black, while the pods differ in color and size by species. Cardamoms have a sweet spicy flavor with a hint of citrus, for the purpose is used widely amongst Scandinavi-an countries, middle eastern and South Asian countries in a variety of desserts.

Products and Uses

In the Middle-East green cardamom is used in sweet dishes. This spice can be found in almost every Indian cuisine. The Nordic countries use Sri Lanka cardamom in baking. Green cardamom is largely used in South Asian countries to treat infections in teeth and gums, throat diseases, congestions of lungs and digestive disorders to name some medicinal uses.

Ceylon Nutmeg

Ceylon nutmeg contains an acute flavor of hazelnut, is widely used to sweeten dishes. There are 02 diverse culinary spices produced by the nutmeg tree namely nutmeg and mace. The nutmeg is considered to be the sweetest whereas the mace is strong and tart. Ceylon nutmeg can be included to Sheppard’s pie, cheese dishes and root vegetable purees. This spice is used in Indian cuisine as an ingredient and also in their savory and sweet dishes.

Nutmeg has a unique pungent aroma and slightly sweet taste. It is used to flavor many kinds of baked goods, confections, puddings, potatoes, meats, sausages, sauces, vegetables, and such beverages as eggnog. Nutmeg with shell can have moisture level less than 10 % compared to nutmeg without shell which is less than 12%. Sri Lankan nutmeg has around 12% oil content. We can offer both the above mentioned commodity for good price and the packing of the product can be arranged according to buyer’s requirement.

Ceylon Mace

This spice is the dry, outer aril that firmly envelops the nutmeg kernel. Even though mace and nutmeg are derived from the same nutmeg fruit, these two are considered to be entirely two different spices. Mace possesses an intense aroma compard to the nutmeg. It also has a more pungent and spicier than nutmeg. That’s why it is a common sight to see mace in the kitchens of homes and restaurants all around the world.

Products and Uses

Mace, like nutmeg, has a warm sweet flavor, but is much milder than nutmeg. As such it is mostly used in recipes which are delicately flavored.

Although these two spices have similar uses in recipes, they are both hardly ever used together. Mace is mainly used in baking and has a major role in flavoring of doughnuts for centuries.