We are
At Silk Route Spicers Ceylon, our mission is to establish a premier Sri Lankan spice processing company that brings the rich flavors of Ceylon spices to the world. We specialize in blending and mixing high-quality Sri Lankan spices, including cinnamon, cardamom, cloves, and pepper, to create unique, aromatic spice blends that cater to diverse culinary needs.
With a strong focus on authenticity, quality, and food safety, we ensure that every product meets the highest industry standards. Through sustainable sourcing, innovative packaging, and strategic market positioning, we aim to expand our global presence while preserving the heritage and superior taste of Sri Lankan spices. Our goal is to become a trusted name in the spice industry, offering customers the finest, carefully crafted blends that celebrate the essence of Ceylon’s spice legacy.
Activities Engaged
- Sourcing & Procurement – Partnering with local farmers to ethically source premium Sri Lankan spices.
- Cleaning, Drying & Grinding – Processing raw spices to maintain purity, freshness, and aroma.
- Blending & Mixing – Creating signature spice blends for various culinary applications.
- Packaging & Labeling – Offering innovative, eco-friendly packaging with clear branding and information.
- Quality Control & Compliance – Ensuring strict adherence to food safety and international quality standards.
- Private Labeling & Custom Blends – Providing tailored spice blends for businesses and retail brands.
- Export & Distribution – Expanding into global markets through strategic distribution channels.
- Product Innovation & New Offerings – Developing value-added spice products like infused oils and ready-to-cook blends.
- Marketing & Brand Building – Promoting Sri Lankan spices through digital campaigns, storytelling, and industry collaborations.
Brewing Equipment
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Spices of Sri Lanka
If you know anything about us Sri Lankans, it would include the fact that we love our spices. Our local cuisine is known for particular combinations of herbs, meats, vegetables, fruits and rices; which are highly centred upon the use of spices.
Ceylon Cinnamon
Kurundu, endemic to Sri Lanka, is crafted into cinnamon from the tree's inner bark. Its leaves yield 'leaf oil.' Treasured since ancient times, its source was a guarded secret until Portuguese and Dutch traders revealed it. Though cultivation spread globally, Sri Lanka remains the top producer of 'true' cinnamon (Cinnamomum verum), renowned for its unmatched quality.
Cumin
Suduru (cumin) offers a pungent, aromatic flavor, used whole or ground. Resembling caraway but distinct in taste, the common yellow-brown variety enhances savory dishes, while sweeter black cumin suits desserts. Beyond flavor, it boasts medicinal benefits—aiding digestion, cholesterol, and diabetes. A versatile spice treasured both in kitchens and traditional remedies worldwide.
Turmeric
Kaha (turmeric) is a Sri Lankan kitchen staple, prized for its vibrant aroma, golden hue, and peppery flavor. A little enriches curries, broths, rice, and even teas. Grown in wet and intermediate zones, it’s sold dried or powdered. Versatile and potent, it elevates both savory and sweet dishes with its warmth and depth.
Pepper
Garn Miris (pepper), the 'King of Spices,' has been cherished since ancient times. Native to Kerala's Malabar Coast, Ceylon Pepper stands out for its high piperine content, delivering unmatched pungency. Harvested at different stages, it yields green, black, red, and white varieties, each adding depth to global cuisines with its bold, fiery character.
Chilli
Miris (chilli) has spiced up global cuisine for millennia, with origins tracing back to 7,500 BC in Mexico. Theophrastus and ancient Romans documented its fiery allure long before Portuguese traders brought it to Asia. Today, Sri Lanka cultivates vibrant varieties—red chillies (dried or powdered for depth) and fiercer green chillies, each adding bold zest to dishes.
Cardamom
Enasal (cardamom), the 'Queen of Spices,' is derived from the seeds of Elettaria and Amomum plants, native to the Indian subcontinent and Indonesia. Traded as spindle-shaped pods with aromatic black seeds, Ceylon Cardamom stands out for its unique tropical flavor. Renowned as the world's third most expensive spice, it adds luxury to global cuisines.
Nutmeg
Sadikka (nutmeg) and mace, both from the Myristica fragrans tree, are unique—the only spices from a single source. Native to Indonesia's Moluccas, nutmeg is the pit, while mace is its lacy red covering. Prized since antiquity, they remain treasured for their rich aroma and versatile culinary uses worldwide.
Ginger
Inguru (ginger), a globally beloved spice, comes from the knotted roots of the ginger plant. Originating in Asia, it’s a kitchen staple—tenderizing meats, enhancing flavors, and prized for its medicinal properties. Celebrated by chefs and healers alike, ginger’s fiery warmth and health benefits make it indispensable in cuisines and remedies worldwide.
Cloves
Karabu (cloves), among the world's most ancient and precious spices, hail from Indonesia's Maluku Islands. Believed to have been introduced to Sri Lanka by Arab or colonial traders, cloves were once worth their weight in gold—7g per kilogram in 15th-century Europe. These aromatic dried buds remain a cornerstone of global spice traditions.
