Cardamom
Cardamom consists of two genera of the ginger family Zingiberaceae, namely Elettaria and Amomum. In South Asia green cardamom is
Ceylon Cinnamon
Cinnamon (Cinnamomum verum or C. zeylanicum) is native to India, Sri Lanka, Bangladesh, and Nepal. The name “cinnamon” comes from
Ceylon Coriander
Coriandrum sativum L. Apiaceae (Umbelliferae) (coriander, also known as cilantro, cilantrillo, Arab parsley, Chinese parsley, Mexican parsley, Dhania and Yuen
Ceylon Ginger Root
Ginger (Zingiber officinale Rosc.) belongs to the family Zingiberaceae. Rich phytochemistry of ginger leads to its health-promoting perspective. Volatiles components
Ceylon Nutmeg Mace
The spice nutmeg is the dried kernel of the seed and mace is the dried aril surrounding it. Both the
Ceylon Turmeric
Turmeric is a yellow colored spice derived from the rhizome of the plant Curcuma longa and has been used as
Ceylon White Pepper
White pepper is an important product mainly used in food items where the dark particles are undesirable, such as salad
Ceylon-Black-Pepper
Black pepper (Piper nigrum Linn.) is the world’s most common spice and known as the “King of Spices.” The word
Ceylon-Cloves
Cloves (Syzygium aromaticum, or Eugenia aromaticum or Eugenia caryophyllata) are the aromatic dried flower buds of a tree in the
Ceylon-Ginger-Powder
Ginger (Zingiber officinale Rosc.) belongs to the family Zingiberaceae. Rich phytochemistry of ginger leads to its health-promoting perspective. Volatiles components
Chili Powder
Red chili, belonging to the plant genus Capsicum, is among the most heavily consumed spices throughout the world. The name,
Cumin Seeds
Cumin is cultivated extensively as a cold-season crop on the plains and as a summer crop in the hills. In