— GLOBAL ORIGINS —

Origin: Sri Lanka

Home Origins Sri Lanka
— CEYLON SPICE HERITAGE —

Sourcing Authentic Ceylon Spices

Expo Commodities Sri Lanka was established in 2014 with the aim of providing 100% transparent and traceable Ceylon spices and coconut products to the global food market. Although we began as a small trader, we are now one of the largest producers, processors, and exporters of natural and organic spices and coconut products in Sri Lanka. We work with 3200 farmers and have a processing capacity of 45,000 sq ft. Our certifications include Organic EU, NOP, JAS, ISO 22 000, and Fairtrade.

Sri Lanka is globally known as the “Spice Island” as we are one of the main suppliers of organic and natural spices to the global food market. The modern Sri Lankan spice industry evolved through four different stages: Arabian merchants (Before 1500), The Portuguese Age (1505), The Dutch Age (1640), and The British Age (1796).

300+ Direct Farmers
3,200+ Indirect Farmers
45,000 Sq Ft Plant Capacity
100% Traceable & Organic
— REGIONAL PROVENANCE —

Key Spices Growing Regions / Areas

Pepper

Growing Region

Uva & Central Region

Clove

Growing Region

Central Province

Nutmeg

Growing Region

Kandy District

Mace

Growing Region

Kandy District

Cinnamon

Growing Region

Down South & Matale

Coconut

Growing Region

Negombo, Chilaw to Kurunegala

— CULTIVATION MAP —

Sri Lanka Network

Expo Commodities Sri Lanka Sourcing Map
Date of Commencement of Operation: 2014 — END-TO-END VALUE CHAIN —

Main Operational Activities

01

SOURCING

Spice sourcing involves finding and procuring quality spices from trustworthy suppliers.

02

CLEANING / SORTING

Spice cleaning and sorting involve the removal of impurities such as stones or twigs, as well as grading by size and quality to ensure uniformity.

03

DRYING

Spice drying is a process of removing moisture from fresh spices to improve their shelf life and concentrate their flavour.

04

STERILIZATION

Spices are sterilised to eliminate microorganisms, increase shelf life, and ensure their safety for use in food products.

05

GRINDING

Spice grinding is the process of crushing or pulverising whole spices to create a powder or paste, which enhances their flavour and aroma.

06

ANALYZING

Spice analyzing evaluates quality, purity, and authenticity through various methods such as chromatography and microbiological testing.

07

PACKING

Spice packing involves packaging and labelling spices to ensure their freshness, quality, and safety during storage and transportation.

08

EXPORT

Spice export involves complying with international regulations and organizing global shipping logistics.

— OUR PRODUCTS —

Explore Our Premium Spices

Sourced directly from 40,000+ partner farmers across 5 origins — hover each card to reveal botanical names, growing regions, and available forms.

EXPLORE FULL SPICE CATALOGUE  →
Sri Lanka

Black Pepper

PUNGENT · SHARP · HIGH PIPERINE
Piper nigrum
Origins Sri Lanka (Uva & Central)
Key Active Piperine (5.0% - 7.5%)
Sri Lanka

Cinnamon

SWEET · DELICATE · PURE CEYLON
Cinnamomum verum
Origins Sri Lanka (Down South & Matale)
Key Active Cinnamaldehyde, Eugenol
Sri Lanka

Cloves

INTENSE · SWEET · PUNGENT
Syzygium aromaticum
Origins Sri Lanka (Central Province)
Key Active Eugenol (15% - 20%)
Sri Lanka

Desiccated Coconut

PURE · RICH · NATURAL
Cocos nucifera
Origins Sri Lanka (Negombo to Kurunegala)
Key Active Lauric Acid, Dietary Fibre
Sri Lanka

Mace

AROMATIC · WARM · SUBTLE
Myristica fragrans (Aril)
Origins Sri Lanka (Kandy District)
Key Active Eugenol, Elemicin
Sri Lanka

Nutmeg

WARM · SWEET · VERSATILE
Myristica fragrans
Origins Sri Lanka (Kandy District)
Key Active Myristicin, Sabinene
— ACCREDITATIONS —

Our Certificates

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