Ceylon Spices


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ceylon spicesMother nature has gifted Sri Lanka with an array of spice varieties. Since ancient times western nations attractive to Sri Lanka due to its spice riches. So, Sri Lanka was known as “ Spice Island”. It is proved that Ceylon spices are famous among nations of the world. Diverse and fertile soil types, varying temperature conditions are caused to grow in abundance all over the Island.
Spice is an ingredient which used for enhancing flavor, color, fragrance and preserves foods. Cardamom, turmeric, pepper, tamarind, curry leaves, cinnamon, ginger, nutmeg, mace, saffron, clove, chilies, mustard,  vanilla, lemongrass, and citronella are some Ceylon spices which have high flavor.
“Ceylon cinnamon” is the most important Ceylon spice among them. It is a unique product which exporting from Sri Lanka. So, Sri Lankan cinnamon called ‘Pure Ceylon Cinnamon”. Sri Lanka is the world largest exporter and producer of cinnamon to the world. Pepper became the second important commodity among Ceylon spices. Sri Lankan pepper has superior quality and pungency. The reason is it contains a higher amount of piperine.
Ceylon spices
Cardamom, cloves, nutmeg, and mace are Ceylon spices which have high aromatic flavor. Cardamom is known as the “Queen of Spice”. It is the third among the most expensive spices in the world. Sri Lankan clove richer in oil than other countries. Nutmeg and mace are two spices derived from the same plant. Vanilla is the most expensive spice in the world and second place goes to saffron.56% of agricultural exports of Sri Lanka consist of spices, essential oils, and allied products.
    Spices can be a part of plants such as seed, bark, root, fruit or leaves. Simplest foods can turn to flavor and aromatic when using the right combination of spices. Hence, spices provide a rich experience in world cooking. The wrong combination of spices makes food taste bitter. Hence, knowledge and care are essential when adding spices.
  Spices may be fresh or dried forms. Most of the spices are used as dried forms. Dried spices have the longest shelf life. Ginger, Curry leaves and rump like spices are used as fresh forms. Fresh forms of these spices are more flavorful than dried forms.
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In addition, spices have many health benefits. People of the world use spices for many purposes such as medicine, perfumery material, cosmetics, and soft drinks.


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