Premium Ceylon Spices

Sri Lanka has been a spice exporter for over a thousand years, and cinnamon is the one it's most associated with — but 'Ceylon cinnamon' (Cinnamomum verum) is a genuinely different plant from the cassia bark sold as cinnamon in most UK supermarkets, with a lighter, sweeter flavour and a fraction of the coumarin content, which matters if you use it daily. Pepper, grown on vines trained up support trees in the same southern districts, rounds out the everyday cooking spices here. Everything is sold whole where that's how it's traditionally used (quills, peppercorns, seeds) or milled fresh into powder — check each product page for which one you're getting, since the two behave differently in cooking.