Ceylon Cinnamon
Cinnamomum verum
True cinnamon, thin, multi-layered quills hand-rolled from the inner bark. Pale, papery and sweet rather than hot.
- Form
- Quills
- Grades
- Alba · C5 special · C5 · C4 · M4 · Cinnamon Leaf · Bark Oil
- Cut
- To order
The Finest
Spices from
Sri Lanka
Sourced from the lush landscapes of Ceylon, our spices deliver unmatched aroma, flavor, and purity in every pack.
100% NaturalNo Additives
Hand-PickedFrom Sri Lanka
Premium QualityExport Standard
Who we are
Natural spices. One Island. No middle layer.
Ceylon Spices Global is a Sri Lankan spice exporter. We keep the range deliberately narrow so that every lot can be traced to the smallholdings it came from.
Spices lose their character in bulk handling. Ours are bought in small lots, dried and graded close to where they grow, then packed whole so the buyer decides when they are ground. Nothing is blended, cut or re-labelled along the way.
We work with importers, roasters, tea blenders, food manufacturers and private-label brands who need consistent supply and want to know exactly where it came from.
The harvest
What we grow, grade and ship.
Black Pepper
Piper nigrum
Vine-ripened berries, sun-dried on mats until the skin wrinkles and darkens. Aromatic, resinous, slow to fade.
- Form
- Whole berry
- Drying
- Sun-dried
- Cleaning
- Machine graded
Cloves
Syzygium aromaticum
Unopened flower buds picked by hand at the turn from green to red, then dried until the stems snap clean.
- Form
- Whole bud
- Picking
- By hand
- Stems
- Removed
Green Cardamom
Elettaria cardamomum
Pods dried slowly to hold their green. Sealed whole, because cardamom gives up its oils within days of grinding.
- Form
- Whole pod
- Colour
- Green
- Sorting
- Size graded
Mace
Myristica fragrans
The lacy scarlet aril that wraps the nutmeg seed, peeled away by hand and dried flat until it turns amber and brittle.
- Form
- Whole blade
- Colour
- Amber
- Separation
- By hand
Nutmeg
Myristica fragrans
The kernel beneath the mace, dried in its shell until the seed rattles loose, then cracked out whole and sorted by weight.
- Form
- Whole kernel
- Shell
- Removed
- Sorting
- Weight graded
Bay Leaf
Cinnamomum tamala
Leaves shade-dried rather than sun-dried, so they keep their olive colour and snap cleanly instead of browning at the edges.
- Form
- Whole leaf
- Drying
- Shade-dried
- Sorting
- Hand sorted
Vanilla
Vanilla planifolia
Hand-pollinated, then cured over months of sweating and slow drying until the pods darken, soften and turn fragrant.
- Form
- Whole pod
- Curing
- Sweat & dry
- Sorting
- Length graded
Worth knowing
Not all cinnamon is cinnamon.
Most of what sells as cinnamon worldwide is cassia, a different, cheaper bark from a related tree. Ceylon cinnamon is the original.
What we ship
Ceylon cinnamon
Cinnamomum verum. Bark peeled from young shoots and rolled into thin, brittle quills made of many fine layers. Tan-coloured, delicate, easily crumbled by hand.
The common substitute
Cassia
Cinnamomum cassia and relatives. A thick, hard, single-layer bark that curls into one dense tube. Darker red-brown, harsher and more pungent in the cup.
Grove to port
Four steps, and we are present for all of them.
Step 01
Sourcing
We buy from growers we visit, in small lots, at the point of harvest — not through open-market consolidators.
Step 02
Drying
Drying happens close to the grove, on mats and racks, so moisture comes down without cooking off the aroma.
Step 03
Grading
Each lot is cleaned, sorted and graded to buyer specification, then held whole until the order is confirmed.
Step 04
Export
Packed, documented and shipped from Sri Lanka, with paperwork and lot references travelling with the goods.
Next step
Tell us what you need and we will price it.
Send the spice, the form, the volume and the destination port. We will come back with grades available, a quote and lead time.
Start an enquiry