Types Of Spices From Seedevi
Ceylon Spices were the best in the world, rich with flavours and aroma that distinct only to Ceylon. Seedevi brings all the best spices that Ceylon offers.
Seedevi Spice is associated with high standards of quality and originality that maintained for the requirements of the business to business and retail buyers around the world.
The state-of-the-art machinery, technology, facilities, standards and well-trained human resource supports SeeDevi Spice to enhance the brand for both local and international markets. Our processes have been re-engineered to find the perfect composition, nontoxic nature and high purity in our products.
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Piper Nigrum L.
Black Pepper (Piper nigrum) is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning.
When dried, the fruit is known as a Peppercorn. Black Pepper is native to south India and is extensively cultivated there and elsewhere in tropical regions. Currently, Vietnam is the World’s Largest Producer and Exporter of Pepper. Black Pepper is mainly Cultivated in Vietnam, Sri Lanka and India.SEEDEVI SPICES is one of the Largest Black Pepper Suppliers and Exporters. We Export the Finest Quality Black Pepper with a Wide Range of Grades and Specifications as per International Market Standards. We are frequently exporting whole Black Pepper from Sri Lanka.
Piper Nigrum L.
White pepper, like black pepper, is made from the berries of the pepper plant, also known as the Piper nigrum. Unlike black pepper, however, white pepper comes from berries that are picked at full ripeness. These berries are then soaked in water to ferment. Finally, the outer layer is removed leaving only the inner seed.
Because the skin is removed, some of the flavours is taken, including the piperine. As a result, white pepper tends to be milder than black pepper.
While black pepper is far more common in American kitchens, using white pepper in light-colored dishes for visual appeal is a tradition that originated in French cooking. It’s also common in Chinese, Vietnamese, and Swedish cooking as well.
Clove is one of the oldest spices in the world, is the dried, unopened flower bud of a small evergreen tree. It is indigenous to the Moluccas Islands of Indonesia. In Sri Lanka, cloves come from central province. Cloves both whole and ground are used in baked goods, cakes, confectionery, chocolate, puddings, desserts, sweets, syrups, preserves etc.
Clove is used for flavouring curries, gravies, pickles, ketchup and sauces, spice mixtures and pickling spices. Clove goes mainly as an ingredient in beverages, medicines, cosmetics, perfumery and toiletries. It has powerful local antiseptic and mild anaesthetic actions. It has been discovered that like many spices, clove contains antioxidants which help prevent the cell damage that scientists believe eventually causes cancer. Cloves are also used as an ingredient in many toothpastes and mouth washes.
Mace is the red lacy coating (called the aril) that encases the nutmeg seed. When the tree’s fruit reaches maturity, it splits open and reveals the aril and seed. The fruit is harvested and the aril is removed by hand, flattened, and left to dry outside for 10 to 14 days.
The red aril takes on an amber-, yellow- or orange-brown colour as it dries and, when left whole, is called a “blade” of mace. The blades are sold as is or processed into a ground spice. Mace is original to Sri Lanka / Ceylon since ancient history.
Our extensive links with local Mace Growers in Sri Lanka also enable us to consistently deliver on Quality and Value.
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