UNIQUE CHEMICAL COMPOSITION
The distinctive terroir and farming methods used in Ceylon have significantly influenced the chemical makeup of the goods. While Ceylon Pepper has the most piperine of any black pepper variety in the world, Ceylon Cinnamon has an incredibly low level of coumarin. The light green colour and flavour of Sri Lankan green cardamom are preserved through a special processing method carried out in barns.
GLOBAL MONOPOLY FOR CEYLON CINNAMON
Ceylon cinnamon, also known as true cinnamon, has a distinctive flavor and aroma as well as a remarkably low coumarin content. Sri Lanka has an exclusive market for this spice. With a focus on exporting to Mexico, the USA, Peru, Ecuador, and Guatemala, Sri Lanka meets 27% of the global demand for all varieties of cinnamon and 85% of the market for real cinnamon.
ENVIRONMENT-FRIENDLY PRODUCTION METHODS
A set of strict environmental laws that guarantee sustainable agricultural techniques and avoid environmental contamination during cultivation, harvesting, and processing govern the cultivation of spices in Sri Lanka. Furthermore, Sri Lankan spice growers have amassed a wealth of traditional knowledge regarding the cultivation and processing of each spice species. Combining traditional expertise with modern technology gives Sri Lanka's spice sector a competitive edge over other growers throughout the world.
