WHOLE SPICES
Honestly raw spices, true to their origin, grown and sourced with care, from our farmers, to you.
True Cinnamon Whole and Ground
Sweet and mildly spicy pure Ceylon cinnamon with near zero coumarin
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True Cinnamon Whole and Ground
Origin and Harvest
- Grown by trusted farmers in the central Matale and Monaragala zones of Sri Lanka.
- 90% of the farms use organic traditional methods to protect soil health.
Appearance and Aroma
- Thin papery multi layered quills that form a tight brittle roll.
- Light tan to golden brown.
- The aroma is delicate warm and lightly floral with subtle clove and vanilla notes.
Flavor Profile
- Sweet warm and mildly spicy with a smooth finish and zero harshness.
- It contains near zero coumarin making it safe for daily consumption.
Cooking Methods
- Add early in cooking to infuse liquids or fats. It is mild enough for raw applications in baking and beverages.
- Ideal for custards chai slow cooked curries and Middle Eastern dishes.
Uva Pepper Whole and Ground
Well balanced earthy black pepper sourced from indigenous Sri Lankan vines.
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Uva Pepper Whole and Ground
Origin and Harvest
- Sourced from the Uva province and Monaragala district in Sri Lanka a known hub for indigenous pepper lines. 75% of cultivations are organic.
Appearance and Aroma
- Uniformly dark black moderately wrinkled peppercorns with high density.
- The aroma is classic warm woody and pungent black pepper with faint floral top notes.
Flavor Profile
- Offers well balanced heat and an earthy spiciness.
- It delivers a clean sharp bite that dissipates evenly.
Cooking Methods
- Crack fresh to enhance savory dishes.
- Add early for integrated mild heat or finish a dish with freshly ground pepper for a sharp front of palate bite.
Kerala Cardamom Whole and Ground
Premium bright green cardamom pods with a complex cooling menthol flavor.
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Kerala Cardamom Whole and Ground
Origin and Harvest
- Cultivated in the Cardamom Hills of Idukki Kerala which accounts for over 60% of India production.
Appearance and Aroma
- Small ribbed green pods. Premium grades retain a bright green color.
- The aroma is intensely warm floral and sweet marked by eucalyptus and citrus freshness.
Flavor Profile
- Complex and layered. It delivers a cooling menthol quality paired with sweet gentle peppery heat.
Cooking Methods
- Lightly bruise or crush the whole pod before adding to hot oil or liquid. Remove pods before serving.
- For baking remove the seeds and grind fresh just before use.
Hill Country Cloves Whole and Ground
Plump and dense Sri Lankan cloves with exceptionally high essential oil content.
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Hill Country Cloves Whole and Ground
Origin and Harvest
- Grown in the Kandy and Matale districts of Sri Lanka central province.
- 90% organic cultivated by cooperatives dedicated to soil health.
Appearance and Aroma
- Dark reddish brown to black dried buds. Sri Lankan cloves are exceptionally plump and dense.
- The aroma is powerfully warm medicinal and sweet.
Flavor Profile
- Bold deep spiciness with a sweet almost caramelized edge when cooked.
- It leaves a slight numbing sensation on the tongue due to high eugenol content.
Cooking Methods
- Toast briefly in a dry pan or hot oil to bloom the aroma.
- Perfect for biryanis marinades and slow cooked curries.
- Remove whole cloves before serving.
Hill Country Nutmeg Whole and Ground
Heavy dense nutmeg kernels delivering a warm and woodsy spice finish.
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Hill Country Nutmeg Whole and Ground
Origin and Harvest
- Sourced from 90% organic traditional farming cooperatives in Kandy and Matale Sri Lanka.
Appearance and Aroma
- Hard woody seed kernel with a brownish grey exterior and marbled interior. It is dense and heavy.
- The scent is warm woody musky and sweet.
Flavor Profile
- Gently spicy sweet and warm finishing with an earthy slightly bitter woodsy note.
Cooking Methods
- Always grate fresh using a microplane directly into the dish for maximum aroma.
- Use as a finishing spice in creamy dishes quiches and baked goods.
Hill Country Mace Whole and Ground
The delicate lacy covering of nutmeg offering an elegant and floral spice note.
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Hill Country Mace Whole and Ground
Origin and Harvest
- Harvested alongside nutmeg in Kandy and Matale Sri Lanka.
- Grown organically by traditional cooperatives.
Appearance and Aroma
- The flat lacy covering of the nutmeg seed. Dries to a vivid orange yellow.
- The aroma mimics nutmeg but is lighter more elegant and distinctly floral.
Flavor Profile
- Delicate sweet and warm. It lacks the bitterness of nutmeg offering a finer slightly peppery top note.
Cooking Methods
- Add whole blades to liquids and remove before serving or use ground.
- Excellent for adding subtle warmth without visual speckling to clear broths cream sauces and light curries.
Eastern Turmeric Whole and Ground
Vibrant high curcumin turmeric grown in the Eastern Province of Sri Lanka.
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Eastern Turmeric Whole and Ground
Origin and Harvest
- Grown in the Ampara district of Sri Lanka Eastern Province by a trusted network of traditional farmers.
Appearance and Aroma
- The fresh rhizome is deep orange brown drying into a vibrant dark saffron orange powder.
- The aroma is warm earthy slightly bitter and deeply aromatic.
Flavor Profile
- Earthy and mildly bitter with a gentle heat and faint camphor notes.
- This Eastern variety features a very high curcumin concentration.
Cooking Methods
- Bloom in hot oil or ghee to activate the fat soluble curcumin.
- Always pair with black pepper to increase curcumin absorption.
- Ideal for curries dal and roasted vegetables.
Pandan/Rampe Leaves
Striking emerald green leaves providing a tropical sweet and nutty flavor.
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Pandan and Rampe Leaves
Origin and Harvest
- Foraged from the wild and home gardens in the Monaragala district of Sri Lanka.
- Finely processed under hygienic conditions.
Appearance and Aroma
- Vivid emerald green color.
- It carries a highly distinctive floral grassy nutty and sweet aroma.
Flavor Profile
- Delicate sweet and nutty. It acts as a natural coloring agent and a mild flavoring component
Cooking Methods
- Add directly to batters rice cooking water or sauces.
- A small amount goes a long way to impart flavor and a rich green hue.
Curry Leaves Whole and Powder
Essential South Asian herb offering a warm and slightly smoky citrus note.
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Curry Leaves Whole and Powder
Origin and Harvest
- Indigenous to the region these leaves are foraged from wild trees and home gardens in rural Monaragala Sri Lanka.
Appearance and Aroma
- Fine dark olive to forest green powder.
- The aroma is unmistakably South Asian warm herbal slightly smoky and citrusy.
Flavor Profile
- Aromatic warm and slightly bitter with a savory backbone.
- Provides the foundational herbal and citrus notes required for authentic regional cooking.
Cooking Methods
- The powder can be added directly to dishes as a dry spice without needing to be fried in oil first.
- Excellent for dry rubs marinades curries and chutneys.
Tamarind Paste and Powder
Powerfully tangy and fruity souring agent for complex flavor balancing.
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Tamarind Paste and Powder
Origin and Harvest
- Foraged from the wild and home gardens in the Matale and Monaragala districts of Sri Lanka.
Appearance and Aroma
- Light brown to reddish brown fine powder.
- The aroma is intensely fruity sour and tropical.
Flavor Profile
- Powerfully sour and tangy balanced by an underlying natural sweetness.
- It provides complex acidity and depth.
Cooking Methods
- Dissolve powder in warm water before adding to sauces or use it directly as a dry rub component.
- Use sparingly. One teaspoon of powder replaces roughly four teaspoons of tamarind pulp.
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