Cloves are largely used as dried whole buds and are used either whole or are ground to provide flavour for both sweet and savory foods. In medicine it is valued as a carminative, aromatic and stimulant. Given its antibacterial properties it is widely used in the dental industry and is also utilized in the perfume industry for its aroma.
With an annual production of approximately 1500 metric tons, Cloves are mainly grown in the mid-country wet zone of Sri Lanka and is harvested from November to March if no crop failures are experienced. The three main grades of Sri Lankan Cloves are Hand Picked Cloves, Cloves Number 1 and Cloves FAQ (Fair to Average Quality)
Today, Sri Lanka commands over 90% of the world production of Cinnamon which is offered to the market in the form of ‘Quills’. The art of making Cinnamon quills has been handed down from generation to generation and is unique to Sri Lanka, which is also amongst the major producers of Cinnamon bark oil in the world.
Sri Lankan Cinnamon (Cinnamomum Zylensis) or ‘True Cinnamon’ has always stood out from the rest of the spices with its distinctive taste and aroma. It is botanically quite different to and distinct from Cassia (Cinnamomum Cassiensis), which is produced in China and Indonesia, and is widely used around the world as a substitute to Cinnamon. Cassia is generally very much cheaper and less refined in taste in comparison to Sri Lankan Cinnamon.
At RDK, we export Cinnamon in bulk form (in bales of 100 lbs each) or cut into any customized length according to buyer requirements. We purchase Cinnamon direct from the producers at our purpose-built processing centre in the Cinnamon plantation areas. The grades available in their order of superiority are C5 extra special (or Alba), C5 Special, C5, C4, M5 Special, M5, M4, H1, H2, H2 FAQ, Superfine Quillings, Quillings No. 1 & Quillings FAQ.
With an annual production of approximately 10,000 metric tons, Sri Lankan pepper is mainly cultivated in low/mid country wet and Intermediate agro-climatic zones. It is generally harvested twice a year (February to March and July to August) if no crop failure is experienced.
Pepper is largely produced in black pepper form, which is the dried whole fruit. White pepper is produced by removing the outer pericarp of the whole fruit, but both white and black pepper grades are available in crushed and ground forms. Pepper oil and oleoresins are also extracted and marketed as value added products to sectors in the flavours, perfumes and pharmaceutical industries.
The two main grades of Sri Lankan Black Pepper are Pepper Number 1 and Pepper Number 2. We also have the capabilities to supply black and white pepper from a premium manufacturer based in Vietnam.
Cardamom is widely referred to as the “Queen of Spices”. Earlier in history, Cardamom was mainly grown in Southern India. It was used for medication, flavoring, and even as an offering. By the year 1524, cardamom’s trade in the international spice market had immensely grown. Cardamom is now a major spice product in Sri Lanka.
The Cardamom plant belongs to the family Zingiberaceae and its species name is Elettaria cardamom. It is a perennial plant with thick rhizomes that are irregular in shape.
In Sri Lanka, Cardamom is cultivated in the central hills. The major growing centers are Ratnathura, Kegalle, Matale, Kandy, and Nuwara Eliya.
There are three main varieties of Cardamom in Sri Lanka. They are categorized according to the configuration of their inflorescence. They include Malabar, Mysore, and Vazhukka. Their inflorescence is prostate, vertical and inclined respectively.
Cardamom thrives well in well drained loamy soils. These soils should also have a high content of organic matter. Soils that are water logged inhibit the growth of Cardamom. Similarly, such soils are highly vulnerable to pests and diseases. The soil pH should range from 4-6.
Manure and fertilizers should be applied to infertile soils. This enhances the growth of Cardamom by increasing fertility.
The preferred elevation should be from sea level to over 600m above sea level. The wet and hilly zones of the mid and up country conform to this.
Abundant rainfall of about 2000mm should be well distributed throughout the year. Also, the average annual temperature should range from 10-300C.
Another similarly important factor that should be considered when growing Cardamom is shade. Therefore, natural forest covers are mostly used for the cultivation of Cardamom.
During the propagation of Cardamom, seedlings and suckers are used. However, suckers are preferred to seedlings. The suckers used should have a length of about 9cm with rhizomes that extend to a length of about 8cm. Before planting, the suckers should be treated with a fungicide, preferably copper base. This offers protection from diseases that are fungal in nature.
The planting points should be about 2000 per hectare. A mixture of topsoil and compost manure should be filled into the planting pits.
Apart from rock phosphate, other fertilizers that can be added include: Urea, Kieserite and Muriate of Potash.
The weeding process should also be carried out frequently in order to ensure proper growth of Cardamom.
Bearing in Cardamom commences after 3 years of planting. The season for cropping is between the months of September and January. This harvesting season lasts for a period of about 3months and is done at intervals of 4 weeks. The semi-ripe capsules are picked and cut by the use of scissors. They are then washed and dipped in washing soda for several minutes.
Uses and Health Benefits
It is a famous spice in the world. Cardamom oil is used as flavor in drinks and beverages. The health benefits of Cardamom include: detoxification, prevention of cancer, relieving digestive problems, lowering of blood pressure, protection from pathogens, and prevention of blood clots. Moreover, Cardamom is an antioxidant and it can also be used for combating depression
Sri Lankan nutmeg, which 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 sweet whereas the maze 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 in savory and sweet dishes. In Indonesia, nutmeg is mainly used in soups. The Middle-eastern cuisine uses nutmeg in savory dishes. Nutmeg is included in baked goods and processed meats in European cuisine. The Dutch cuisine contains nutmeg in vegetable dishes, whereas the Italian cuisine uses it for stuffing and meatloaf. The Japanese use this spice for their curries while in the Caribbean nutmeg is often used in drinks.
Nutmeg is also used in traditional Indian and Chinese medicines. Research has proven that nutmeg reduces bad cholesterol, kills leukemia cells, increases libido and kills rotaviruses. Many wars have been fought over to control the cultivation of nutmeg due to its popularity. The British East India Company played a crucial role in the cultivation of nutmeg in countries like Sri Lanka. The key import markets are Europe, Japan and USA.
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 compared to the nutmeg. It also tastes 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. All though these two spices have similar uses in recipes, they are both hardly ever used together. Mace is mainly used in baking and has been playing the key role in flavoring doughnuts for centuries.
Mace has several health benefits that are different from what nutmeg offers. It is less in calories but contains more vitamin C, A, carotenes, calcium and iron than nutmeg. The active principles in ace spice have several therapeutic applications in numerous conventional medicines as anti-depressant, aphrodisiac, carminative and anti-fungal functions. The oil is also used in massages to lessen rheumatic pain of joints and muscular pains.
Buy Ceylon cinnamon online with this tips will ensure you to get high quality Ceylon cinnamon comes from Sri Lanka.
Cinnamon is a spice recognized as the third most essential in the world following Pepper and Vanilla. Among the brands of Cinnamon, Ceylon Cinnamon is hailed with the title “true Cinnamon” for its distinctive and superior characteristics which have also made it the market leader in the international trade market of Cinnamon. In fact, Ceylon Cinnamon holds the trade monopoly of the global Cinnamon market, claiming for 80%-90% of global market share.
Ceylon Cinnamon is known for its unique sweet and aromatic flavour and its distinctive mild aroma which has caused it to be widely used in food and perfumery industries. Apart from that, buyers over the globe who are aware of the medicinal value of Ceylon Cinnamon opt to buy those instead of inferior brands of Cinnamon such as Cassia, regardless the latter being cheap and commonly available. Out of all its products, Ceylon Cinnamon quills are extremely popular and high demanding among the Cinnamon buyers around the globe for the form of these quills are unique and native to Sri-Lanka.
Cinnamon tender leaf – Home garden in Sri Lanka
When considering means to buy Ceylon Cinnamon; for a buyer, specially who is not a resident in Sri-Lanka, the safest and the smartest way of getting access to Pure Ceylon Cinnamon is to buy it online. If you ask why, it is because Cassia is being sold largely in the name of Ceylon Cinnamon at convention stores and other physical places that you might find in your locality selling Cinnamon. Even when you are buying Ceylon Cinnamon online, if you did not know how and what exactly to look for, chances are high that you might get mislead.
Therefore, we would like to give you some little tips which would help you get the true and pure Ceylon Cinnamon that you have been wanting to buy.
Buy it from Sri Lanka
First, since it is “Ceylon Cinnamon” which grows exclusively in Sri-Lanka, your online vendor shall be Sri-Lankan based. Some may say that they are grown in some parts of other countries, but then they can hardly be “Ceylon Cinnamon”. So check the vendor’s address to make sure that you are not about to buy Ceylon Cinnamon which is grown in some other part of the world which is yes, hypocritical!
Buy from a trusted seller
Secondly, pick a reputed online vendor. Since these e-Commerce platforms are very transparent, vendors are extremely conscious about their reputation and customer feedback and perception. Therefore, they would not risk their reputation and the client base for anything less than Ceylon Cinnamon if they say they are selling Ceylon Cinnamon. Some sites even offer customer testimonials and experiences which will help you out before you actually buy from them.
Check if seller has own plantation
Thirdly, check if the vendor has their own plantations. It doesn’t matter if the vendor is Sri-Lankan based if they don’t have their Cinnamon plantations and you don’t know from where the Cinnamon is coming from. Usually if they do have their own plantations, they would say that out loud so you are on the safe side.
Consider delivery time
As for the fourth tip, check the time it takes for your package of Ceylon Cinnamon to come to you after you have placed the order online. Shorter the time it takes, better and more fresh the Cinnamon you consume would be. Don’t forget to check the package details; air tight containers are essential when transporting and storing Cinnamon as contamination from air might alter its physical and chemical compositions. Last but not least, see if the vendors are boasting about some sort of certifications they might be having. Since getting such certifications is a long and a troublesome process and because they have cared enough to go through that trouble of achieving it, you might be even safer with such vendors.
So the next time you go buying Ceylon Cinnamon online, these tips would help making you foolproof and soon you will be experiencing that sweet and delicate flavour of Pure and true Ceylon Cinnamon which smells just heavenly. Happy online shopping then!
Desiccated coconut (DC) is produced from the fleshy kernel of the coconut, which is dehydrated to retain its full natural flavour. This product is extensively used in the confectionary industry to make chocolate fillings and topping, etc and is also used in cooking as a substitute for grated fresh coconut.
Desiccated coconut is a 100% natural product and its production process is closely monitored at all stages by the Coconut Development Authority of Sri Lanka, and the finished product conforms to the highest standards required by the international markets. All our shipments are analyzed by SGS for Salmonella, Aflatoxin and Sulphur dioxide, and analysis certificates will be presented to the buyer along with all relevant documents.
The grade of desiccated coconut is generally determined by the size of the ‘cut’ and the grades currently exported by RDK Revenue out of Sri Lanka include Medium, Fine and Chips. We can also source the Fine and Medium grades out of Indonesia and the Philippines from first class manufacturers. Fancy cuts such as Extra Fine, Macaroons, Chips, Flakes and Threads can be sourced out of the Philippines. Reduced Fat DC and Low Fat DC can be sourced from facilities based in Indonesia.