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Spices

Sri Lanka has been famous for her natural spices from ancient times. Spices now play an important role in Sri Lankan agricultural economy in respect of export oriented trade. The important spice crops in Sri Lanka comprise cinnamon, pepper, clove, nutmeg and mace. Spices are cultivated in the wet and intermediate zones of the country.

Common Name	Botanical name	Family	Part Used
Cinnamon	Cinnamomum verum	Lauraceae	Bark
Pepper	Piper nigrum	Piperraceae	Fruit seed
Cardamom	Elettaria cardamomum	Zingiberaccae	Friut seed
Clove	Syzigium aromaticium	Myrtaccae	Flower Bud
Nutmeg	Myristica fragrans	Myristicaceae	Seed
Mace	Myristica fragrans	Myristicaceae	Aril of seed

Exports of Spices and allied products are in the range of Rs.5700 mn and provides many socio-economic benefits to the rural economy.

Exports of spices can be divided in to two groups.

Primary Form

Value added form - powder, oil, spice mixes and various recipes

Quality and Grading Standards

The bulk of spices entering international trade is in whole and ungrounded form.

When ground or mixed spices are exported specially testing for contamination or other residues needed.

Sri Lanka follows SLSI standards but actual quality standards required are set by importers and major end users against the health and safety requirements of Food and Drug Act, ASTA Specifications, EU regulations or ESA standards.

The main quality factors considered are appearance, flavour, aroma, colour, volatile oil content and cleanliness.

Packing

Spices are required to be packed in clean, hygienic materials which do not interact with the product itself and also depend on the importer's specification

Most of the spices are packed in jute bags lined with waterproof. Cinnamon is generally packed in bales and for other Spices steel drums or wooden cases and for cardamom black polythene can be used for colour preservation. All spices must be thoroughly dried to avoid the formation of mould before shipment.