Dhanaa Ceylon Spices was founded with a clear mission: to bring the world's finest Sri Lankan spices to international markets with the integrity and professionalism that premium buyers expect. We operate as a lean, expert-led export house — registered in Sri Lanka as Dhanaa Spices and in the United Kingdom as Dhanaa Ceylon Spices LTD.

Our model is built around a carefully vetted network of Sri Lankan spice suppliers — each certified to FDA, HACCP, EU GMP, and ISO standards. When a buyer's requirement comes in, we match it to the supplier best equipped to meet that exact specification, manage procurement on your behalf, and coordinate documentation and logistics through to delivery. We handle everything so our buyers receive a seamless, transparent, reliable supply.

What distinguishes Dhanaa is our commitment to transparency. Every shipment comes with a complete documentation package — Certificate of Analysis, Phytosanitary Certificate, Fumigation Certificate, Certificate of Origin, and full traceability records. We believe buyers should never have to chase paperwork.

Sri Lankan black pepper is prized in the international spice trade for its higher piperine content, which gives it a sharper, more pungent character than pepper from many other origins. It's grown across the island's mid and low country regions and remains one of Sri Lanka's most consistently exported spices.

Available Forms

• Whole black pepper (Special Grade 1, Grade 1, FAQ)
• Cracked / crushed black pepper
• Ground black pepper powder
• Whole and ground white pepper

Every lot is sourced from certified suppliers graded to Sri Lanka Standards Institution specifications, and ships with a full Certificate of Analysis.

Grown mainly in the mid-country wet zone — the Kandy, Kegalle, and Matale districts — Sri Lankan cloves are recognised for their richer essential oil content compared to cloves from many other producing countries, giving them a more intense aroma and flavour.

Available Forms

• Whole cloves — HPS grade (full bud, no headless cloves or stems)
• Whole cloves — No. 1 grade
• Ground clove powder

Sri Lanka is consistently among the world's top ten clove-exporting countries, and every shipment we send ships with full Certificate of Analysis and export documentation.

Grown in Sri Lanka's mid-country wet zone hill regions, our cardamom is light green in colour and cured using a traditional barn-treating method that preserves its essential oils and distinctive fragrance through drying.

Available Forms

• Whole green cardamom pods
• Decorticated cardamom seeds

Every lot is sourced from certified suppliers in this region and documented to the same standard as our other spices.

Nutmeg and its delicate aril, mace, are grown in Sri Lanka's central districts of Matale, Kegalle, and Kandy — with roughly 80% of the island's nutmeg production coming from the Kandy district alone. Sri Lanka supplies an estimated 5% of global nutmeg demand and 7% of global mace demand, exporting to markets including India, the UAE, the USA, Germany, Pakistan, and the UK.

Available Forms

• Whole nutmeg
• Ground nutmeg powder
• Whole and ground mace

Our Export Process

From Enquiry to Arrival
in 5 Clear Steps

We manage the entire export process on your behalf — from initial sample dispatch through to container delivery at your port.

Walk into almost any supermarket outside Sri Lanka and the jar labelled "cinnamon" is, botanically speaking, not cinnamon at all — it's cassia. Global demand is overwhelmingly met by Cinnamomum cassia (Chinese cassia) and related species, while true cinnamon, Cinnamomum verum, is native almost exclusively to Sri Lanka. For importers and food manufacturers, knowing the difference isn't a matter of taste alone — it has real regulatory and liability implications.

Two Different Plants, Two Different Products

Ceylon cinnamon bark is harvested in thin layers and rolled by hand into soft, multi-layered quills — light tan in colour, papery, and easy to crumble between your fingers. Cassia bark is thicker, harder, and rolled as a single curl, ranging from reddish-brown to dark brown. Once ground into powder the visual difference disappears, which is exactly how mislabelling happens further down the supply chain.

The Coumarin Gap

The most consequential difference is coumarin, a naturally occurring compound that is hepatotoxic (harmful to the liver) at high, sustained intake. Cassia cinnamon typically contains 2–7% coumarin, while Ceylon cinnamon contains only around 0.004–0.02% — several hundred times less. European regulators have set a coumarin limit of 2 mg/kg in food and a tolerable daily intake (TDI) of 0.1 mg per kg of body weight. In practical terms, a 60kg adult can reach that TDI from as little as roughly 2 grams of average-coumarin cassia cinnamon a day — a threshold easily crossed by regular bakery, cereal, or supplement consumption. Ceylon cinnamon's coumarin level is low enough that this ceiling is rarely a concern even with daily use.

Why This Matters for Manufacturers

Any food or supplement brand formulating for daily or high-frequency consumption — bakery lines, breakfast cereals, health supplements, functional beverages — carries real reformulation and labelling risk if the cinnamon in the recipe is cassia rather than Ceylon. This is precisely why a growing share of premium and health-focused manufacturers across the EU, UK, and North America are switching their cinnamon sourcing to verified Ceylon origin.

How to Verify What You're Buying

• Ask for a Certificate of Analysis (COA) that confirms species and coumarin content per lot, not just a generic quality statement
• Look for Sri Lankan origin and, ideally, the EU Geographical Indication (GI) status held by Ceylon Cinnamon — the first Sri Lankan product to receive this protection
• Request grade documentation (Alba, C4, C5, quills, chips, or powder) rather than a plain "cinnamon powder" description
• Work with an exporter who tests every lot rather than relying on a single certificate for an entire season

Every shipment we source comes from certified suppliers and ships with a full Certificate of Analysis confirming species, moisture, and coumarin content — because "Ceylon cinnamon" should mean exactly that.

Placing your first spice import order from Sri Lanka can feel like a maze of certificates, incoterms, and unfamiliar acronyms. Here's a practical walkthrough of what a well-run import actually looks like, so you know what to expect — and what to ask for — before you commit to an order.

The Documentation You Should Always Receive

• Certificate of Analysis (COA) — lab results per lot: moisture, purity, pesticide residue, heavy metals, microbiological load
• Phytosanitary Certificate — confirms the shipment is free of pests and meets the destination country's plant health rules
• Fumigation Certificate — required for most wooden packaging and many bulk shipments
• Certificate of Origin (COO) — needed for customs clearance and preferential tariff treatment where applicable
• Commercial Invoice & Packing List, plus a Bill of Lading or Air Waybill for the shipment itself

If a supplier can't produce these as standard, treat that as a warning sign, not a negotiating point.

Minimum Order Quantities and Incoterms

Most Sri Lankan exporters set MOQs from around 500KG per SKU, scaling up to full 20' or 40' containers for larger buyers. Shipping is typically quoted under FOB (Colombo), CIF, or CFR to your destination port, with EXW or DDP available on request. Ask your supplier to quote clearly under one Incoterm so landed-cost comparisons between suppliers are actually apples-to-apples.

Always Sample Before You Commit

A reputable exporter will dispatch pre-shipment samples matching the exact grade and specification you intend to order — not a "best case" sample unrelated to what ships. Approve the sample in writing before production begins, and keep a retained sample on file to compare against the bulk shipment on arrival.

Vetting a Supplier Before You Pay

• Check their business registration number in both Sri Lanka and, if applicable, their destination-market entity
• Ask how they vet their supplier network — documented certifications (FDA, HACCP, GMP, ISO) matter more than whether sourcing is direct-from-farm or through a verified network
• Request references from existing buyers in your region
• Clarify payment terms up front (see our note on Sight Letters of Credit in our Terms & Conditions)

Sri Lanka's Export Development Board has actively promoted "Pure Ceylon Cinnamon" as a certified, traceable global brand — use that same standard of verification when evaluating any exporter, for cinnamon or any other spice.

Ceylon cinnamon's reputation isn't just about flavour — a growing body of research is pushing food and supplement manufacturers to reformulate specifically around it. Here's what the evidence actually shows, and why the case is stronger for Ceylon than for ordinary cassia cinnamon.

Rich in Antioxidants

Ceylon cinnamon carries a high concentration of polyphenol antioxidants, which help neutralise oxidative stress in the body — one of the underlying mechanisms linked to chronic disease and ageing. It's a large part of why cinnamon extract shows up so often in functional food and nutraceutical formulations.

Blood Sugar and Metabolic Support

Cinnamon's effect on glycaemic control is one of its best-studied properties. In clinical research, people with type 2 diabetes who took 1, 3, or 6 grams of cinnamon daily saw fasting blood glucose fall by roughly 18–29%, alongside triglyceride reductions of around 23–30%. This is a major reason cinnamon extract appears in diabetic-friendly and metabolic-health product lines.

Why Species Selection Matters for Health Claims

Here's the catch most consumers never hear about: cassia cinnamon — the type in most supermarket jars — carries a naturally high coumarin content (2–7%) that becomes a liver-health concern at the volumes used in daily supplementation or frequent baking. Ceylon cinnamon's coumarin level is roughly a hundred to a thousand times lower, which is why regulators and nutritionists increasingly recommend Ceylon specifically for anyone consuming cinnamon regularly or in concentrated form. You get the metabolic and antioxidant benefits without the coumarin trade-off.

What This Means for Manufacturers

If your product is positioned around wellness, metabolic health, or daily use, formulating with true Ceylon cinnamon (Cinnamomum verum) rather than cassia is both a safety decision and a marketing one — "Ceylon cinnamon" on a label increasingly signals a more informed, higher-quality product to health-conscious buyers.

This article is intended for food industry and product-development audiences and is not medical advice. Manufacturers making specific health claims should validate them against the regulations of their target market and consult a qualified nutrition or regulatory professional.

True cinnamon has been grown commercially in Sri Lanka for centuries, and despite attempts to cultivate it elsewhere, the island still produces the vast majority of the world's genuine Ceylon cinnamon. That's not coincidence — it comes down to history, geography, and soil that are genuinely difficult to replicate.

A Spice That Shaped History

Cinnamon was among the very first spices traded in the ancient world, carried out of Sri Lanka by Arab traders along routes that eventually reached Europe. Control of the Ceylon cinnamon trade was valuable enough that it helped motivate the great age of maritime exploration, and colonial powers — the Portuguese, the Dutch, and later the British — fought at length over monopoly rights to it. Long before Ceylon tea existed, cinnamon was Sri Lanka's signature export to the world.

A Coastline Built for Cinnamon

The finest cinnamon comes from a specific stretch of Sri Lanka's south-west coast — running through Galle, Matara, Kalutara, and Ratnapura. This belt sees temperatures of roughly 25–32°C year-round and annual rainfall of 1,750–3,500mm across two monsoon seasons, conditions the cinnamon tree has adapted to over centuries. The soil is a slightly acidic sandy loam, rich in iron and manganese — soft enough for young roots to establish quickly, but mineral-rich enough to feed the tree's essential oil development.

Craft, Not Just Climate

Climate and soil explain why cinnamon grows well here — but the thin, multi-layered quill that defines Ceylon cinnamon is the result of generations of hand-peeling technique passed down through families of "cinnamon peelers" (salli karayo), a skill that still can't be fully replicated by machine at scale. That craftsmanship, combined with the growing conditions, is what produces the delicate sweetness and low coumarin profile that set Ceylon cinnamon apart from cassia grown elsewhere.

Recognised, Not Just Claimed

This isn't just marketing language — Ceylon Cinnamon became the first Sri Lankan product to receive Geographical Indication (GI) certification from the European Union, legally protecting the name for cinnamon genuinely grown and processed in Sri Lanka. Today Sri Lanka accounts for roughly 90% of the world's pure cinnamon exports, with the USA and Mexico as the largest single markets, alongside strong demand across Latin America and Europe.

The spice trade has no shortage of informal traders willing to quote a low price with none of the paperwork, testing, or reliability to back it up. These ten questions separate a professional export house from a risky one — ask them before you place a deposit.

1. Can you provide a Certificate of Analysis for every lot, not just a general spec sheet?
   Per-lot testing (moisture, pesticide residue, heavy metals, microbiological load) is the baseline for any serious exporter.
2. What certifications do you hold?
   Look for ISO 22000, HACCP, GMP, and — for cinnamon — Geographical Indication compliance.
3. What's your minimum order quantity and typical lead time?
   Clear, upfront MOQ and lead-time figures indicate a business that plans production rather than reacting to whatever comes in.
4. Can you send a pre-shipment sample matching the exact grade I'll receive in bulk?
   A supplier unwilling to sample, or who sends an unrepresentative sample, is a red flag.
5. What documentation ships with every order?
   COA, Phytosanitary Certificate, Fumigation Certificate, Certificate of Origin, Commercial Invoice, Packing List, and BL/AWB should be standard, not an upsell.
6. How do you vet the suppliers in your network?
   Look for a documented certification process (FDA, HACCP, GMP, ISO) rather than informal, unverified relationships.
7. What Incoterms and ports do you support?
   You want a supplier who can quote cleanly under FOB, CIF, CFR, EXW, or DDP so you can compare true landed cost.
8. Can you support private label or custom packaging?
   Even if you don't need it today, a supplier who can scale into private label is one built for a long-term relationship.
9. What are your payment terms?
   Reputable exporters are upfront about this — for example, Sight Letter of Credit terms — rather than vague or pressuring you into unusual arrangements.
10. How do you handle a quality dispute after the shipment arrives?
    A clear, written claims process (timeframe, required evidence, resolution) tells you whether they'll stand behind what they sell.

If a supplier hesitates on more than one or two of these, treat that as your answer.

Retailers, distributors, and food brands increasingly want a spice range they can call their own — without building a sourcing and processing operation from scratch. Private label manufacturing from an established Sri Lankan exporter is how most of them get there.

What "Private Label" Actually Means Here

You supply the brand — your packaging design, labelling, and market positioning. We handle sourcing, processing, quality control, and packing to your exact specification. The result reaches your customer as your product, backed by genuine Ceylon origin and full export documentation.

Formats That Fit Your Market

• Retail packs — 25g to 500g, shelf-ready and labelling-compliant for EU, UK, and US supermarket requirements
• Wholesale & foodservice packs — 1KG to 25KG for distributors, restaurants, and manufacturers
• Custom packaging — PP bags, kraft pouches, glass jars, or bulk sacks, using your design files or our packaging partners

Why Ceylon Origin Is a Genuine Selling Point

Health-conscious consumers are increasingly aware of the difference between Ceylon cinnamon and ordinary cassia — particularly the significantly lower coumarin content and the EU Geographical Indication status that legally protects the Ceylon name. A private label range built on genuine, documented Ceylon origin gives your brand a real, defensible quality story, not just a marketing claim.

How the Process Works

1. Confidentiality first — a mutual NDA is available before any formulation or packaging details are discussed
2. Specification & sampling — we align on grade, blend, and packaging, then send samples for your approval
3. Procurement & QC — your order is sourced from the certified supplier best matched to your spec, with full lab documentation
4. Documentation & shipment — COA, Phytosanitary, Fumigation, and Certificate of Origin ship with every order, MOQ from 500KG per SKU

Whether you're launching your first private label spice line or adding Ceylon cinnamon to an existing range, the fastest way to start is a conversation about what you're trying to build.

These Terms & Conditions govern all quotations, orders, and use of this website by Dhanaa Ceylon Spices LTD (Company No. 17185293, England & Wales) trading together with Dhanaa Spices (Reg. No. 2296018, Sri Lanka) — together "Dhanaa". By requesting a quote, placing an order, or otherwise using this website, you agree to these terms.

1. Quotations

Quotations are provided based on the information submitted and are valid for 7 days from issue unless stated otherwise, subject to stock availability and prevailing market prices for raw material.

2. Minimum Order Quantities

Standard minimum order quantities are as stated on our Products and Private Label pages (from 500KG per SKU), unless otherwise agreed in writing.

3. Payment Terms

Our standard accepted payment method is an irrevocable Letter of Credit payable at sight (Sight LC), issued in favour of Dhanaa Spices. As all production, quality control, and export processing takes place in Sri Lanka, payment is received into a Sri Lankan bank account, which allows us to process and dispatch orders promptly. Other payment methods (e.g. telegraphic transfer) may be accepted at our discretion and will be confirmed in your order confirmation.

4. Delivery & Incoterms

Orders are shipped under the Incoterms stated on our Export page (FOB, CIF, CFR, EXW, or DDP on request), from Colombo Port, Sri Lanka. Delivery timelines are estimates and depend on production, documentation, and shipping schedules.

5. Quality & Inspection

Each shipment is accompanied by a Certificate of Analysis (COA) and supporting export documentation. Any quality claims must be raised in writing within 14 days of arrival at the destination port, accompanied by supporting evidence (e.g. inspection report, photographs).

6. Private Label & Confidentiality

Private label and OEM formulation details shared with us are treated as confidential. A mutual non-disclosure agreement (NDA) is available on request before detailed discussions begin.

7. Force Majeure

Dhanaa shall not be liable for delay or failure to perform its obligations caused by circumstances beyond its reasonable control, including natural disasters, strikes, war, or government action.

8. Limitation of Liability

To the extent permitted by law, Dhanaa's liability in connection with any order is limited to the value of that order. Dhanaa is not liable for indirect or consequential losses.

9. Governing Law & Jurisdiction

As all production and export processes take place in Sri Lanka, these Terms are governed by the laws of Sri Lanka, and the courts of Sri Lanka shall have exclusive jurisdiction over any dispute.

10. Changes to These Terms

We may update these Terms from time to time; the version in effect at the time of your order applies.

11. Contact Us

Email: Dhanaaceylonspiceuk@gmail.com · WhatsApp/Phone: +94 76 230 7361

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4. Changes to This Policy

We may update this policy from time to time. The latest version will always be posted on this page.

5. Contact Us

Email: Dhanaaceylonspiceuk@gmail.com