Sri Lanka is well known for its distinct verity of exclusive spices, for which it is called ‘queen of spices’ owing a rich history of island exports. Cinnamon listed on the top, Ceylon black pepper or ‘King of Spices’, Ceylon Cardamom, Ceylon Turmeric and Ceylon Cloves are highly demanded in local and foreign trading. While the characteristic aroma, cinnamon as one of the healthiest spices on globe assist to prevent the growth of cancer cells. Black pepper being the mostly used spice, its bioperine content is used in Ayurvedic treatments to cure digestive ailments and urinary difficulties.
Cardamom is used in culinary industry as a flavouring agent, while Ceylon turmeric which is a bright yellow spice traditionally used in food and medicine contains potent antioxidants that can fight diabetes, cancer, and heart disease. Clove is the dried bud of the flower from the tree used as a flavouring agent, which also contains antioxidant, hepato-protective, anti-microbial, and anti-inflammatory properties.