SriLanka-Export.com Spice Wholesale: Your One-Stop Shop for High-Quality Spices

Are you a food manufacturer or a restaurant owner in need of high-quality spices in bulk? Or maybe you’re a home cook who wants to elevate your dishes with premium spices? Look no further than SriLanka-Export.com Spice Wholesale, your one-stop-website for all your spice needs.

At SriLanka-Export.com Spice Wholesale, we pride ourselves on providing a wide range of premium spices sourced from all over the world. From aromatic cinnamon to zesty cumin, we’ve got it all. Our extensive selection of high-quality spices is perfect for food manufacturers, restaurants, and home cooks alike.

We understand that quality is everything when it comes to spices. That’s why we work closely with our suppliers to ensure that our spices meet our high standards. We only offer the best spices that are fresh, aromatic, and full of flavor.

At SriLanka-Export.com Spice Wholesale, we make it easy to buy spices in bulk. Our user-friendly website allows you to contact us and place your order with just a few clicks. We also offer competitive wholesale prices that make it easy for you to stock up on all your favorite spices.

But that’s not all – we also offer fast and reliable shipping. We understand that time is of the essence when it comes to running a business or preparing meals at home. That’s why we work hard to ensure that your order is shipped out as quickly as possible.

At SriLanka-Export.com Spice Wholesale, we believe that spices should be accessible to everyone. That’s why we offer our products at affordable prices without compromising on quality. Whether you’re a food manufacturer, a restaurant owner, or a home cook, we’ve got the perfect spices for you.

In conclusion, SriLanka-Export.com Spice Wholesale is your one-stop-shop for all your spice needs. Our extensive selection of premium spices, competitive prices, and fast shipping make us the go-to choice for food manufacturers, restaurants, and home cooks. Contact us today and take your dishes to the next level.

List of Herbs & Spices

• Ajwain, carom seeds (Trachyspermum ammi) (Pakistan, South Asia, India, Afghanistan, Iran, Egypt, Eritrea & Ethiopia)
• Alexanders (Smyrnium olusatrum)
• Alkanet (Alkanna tinctoria), for red color
• Alligator pepper, mbongo spice (mbongochobi), hepper pepper (Aframomum danielli, A. citratum, A. exscapum) (West Africa)
• Allspice (Pimenta dioica)
• Angelica (Angelica archangelica)
• Anise (Pimpinella anisum)
• Aniseed myrtle (Syzygium anisatum) (Australia)
• Annatto (Bixa orellana)
• Artemisia (Artemisia spp.)
• Asafoetida (Ferula assafoetida)
• Avens (Geum urbanum)
• Avocado leaf (Persea americana)

• Barberry (Berberis vulgaris and other Berberis spp.)
• Basil, sweet (Ocimum basilicum)
• Basil, Holy (Ocimum tenuiflorum)
• Basil, lemon (Ocimum × citriodorum)
• Basil, Thai (O. basilicum var. thyrsiflora)
• Bay leaf (Laurus nobilis)
• Bay leaf, Indian; tejpat, malabathrum (Cinnamomum tamala)
• Bay leaf, Indonesian; Indonesian laurel, Salam leaf, daun salam (Syzygium polyanthum)
• Bay leaf, Mexican; laurél (Litsea glaucescens)
• Bay leaf, West Indian (Pimenta racemosa)
• Blue fenugreek, blue melilot (Trigonella caerulea)
• Boldo (Peumus boldus)
• Borage (Borago officinalis)

• California bay laurel (Umbellularia californica)
• Cao guo, Chinese black cardamom (Lanxangia tsaoko) (China)
• Caper (Capparis spinosa)
• Caraway (Carum carvi)
• Cardamom (Elettaria cardamomum)
• Cardamom, black; badi ilaichi (Amomum subulatum, Amomum costatum) (India, Pakistan)
• Cassia (Cinnamomum aromaticum)
• Cayenne pepper (Capsicum annuum)
• Celery leaf (Apium graveolens)
• Celery seed (Apium graveolens)
• Chervil (Anthriscus cerefolium)
• Chicory (Cichorium intybus)
• Chili pepper (Capsicum spp.)
• Chironji, charoli (Buchanania lanzan)
• Chives (Allium schoenoprasum)
• Cicely, sweet cicely (Myrrhis odorata)
• Cilantro, coriander greens, coriander herb, Chinese parsley (Coriandrum sativum)
• Cinnamon, Indonesian (Cinnamomum burmannii, Cassia vera)
• Cinnamon, Saigon or Vietnamese (Cinnamomum loureiroi)
• Cinnamon, true or Ceylon (Cinnamomum verum, C. zeylanicum)
• Cinnamon, white (Canella winterana)
• Cinnamon myrtle (Backhousia myrtifolia) (Australia)
• Clary, Clary sage (Salvia sclarea)
• Clove (Syzygium aromaticum)
• Coriander seed (Coriandrum sativum)
• Coriander, Vietnamese (Persicaria odorata)
• Costmary (Tanacetum balsamita)
• Cubeb pepper (Piper cubeba)
• Culantro, culangot, long coriander, recao (Eryngium foetidum)
• Cumin (Cuminum cyminum)
• Curry leaf (Murraya koenigii)
• Curry plant (Helichrysum italicum)
• Cyperus articulatus

• Dill herb or weed (Anethum graveolens)
• Dill seed (Anethum graveolens)
• Dootsi (Agasyllis latifolia)

• Elderflower (Sambucus spp.)
• Epazote (Dysphania ambrosioides)

• Fennel (Foeniculum vulgare)
• Fenugreek (Trigonella foenum-graecum)
• Filé powder, gumbo filé (Sassafras albidum)
• Fingerroot, temu kuntji, krachai, k’cheay (Boesenbergia rotunda) (Java, Thailand, Cambodia)
• Fish mint, leaf; giấp cá (Houttuynia cordata) (Vietnam)
• Fish mint, rhizome; zhé ěrgēn (Houttuynia cordata) (Guizhou, Sichuan, Yunnan, and Guangxi provinces of China)

• Galangal, greater (Alpinia galanga)
• Galangal, lesser (Alpinia officinarum)
• Garlic (Allium sativum)
• Garlic chives (Allium tuberosum)
• Ginger (Zingiber officinale)
• Ginger, torch; bunga siantan (Etlingera elatior) (Indonesia)
• Golpar, Persian hogweed (Heracleum persicum) (Iran)
• Grains of paradise (Aframomum melegueta)
• Grains of Selim, Kani pepper (Xylopia aethiopica)

• Hoja santa, hierba santa, acuyo (Piper auritum) (Mexico)
• Horseradish (Armoracia rusticana)
• Huacatay, Mexican marigold, mint marigold (Tagetes minuta)
• Hyssop (Hyssopus officinalis)

• Jasmine flowers (Jasminum spp.)
• Jakhya (Cleome viscosa)
• Jalapeño (Capsicum annuum cultivar)
• Jimbu (Allium hypsistum) (Nepal)
• Juniper berry (Juniperus communis)

• Kaffir lime leaves, Makrud lime leaves (Citrus hystrix) (Southeast Asia)
• Kala zeera (or kala jira), black cumin (Bunium persicum) (South Asia)
• Keluak, kluwak, kepayang (Pangium edule)
• Kencur, galangal, kentjur (Kaempferia galanga) (Java, Bali)
• Kinh gioi, Vietnamese balm (Elsholtzia ciliata)
• Kokam seed (Garcinia indica) (Indian confectionery)
• Korarima, Ethiopian cardamom, false cardamom (Aframomum corrorima) (Eritrea)
• Koseret leaves (Lippia abyssinica) (Ethiopia)
• Kudum Puli (Garcinia gummi-gutta)

• Lavender (Lavandula spp.)
• Lemon balm (Melissa officinalis)
• Lemon ironbark (Eucalyptus staigeriana) (Australia)
• Lemon myrtle (Backhousia citriodora) (Australia)
• Lemon verbena (Lippia citriodora)
• Lemongrass (Cymbopogon citratus, C. flexuosus, and other Cymbopogon spp.)
• Leptotes bicolor (Paraguay and southern Brazil)
• Lesser calamint (Calamintha nepeta), nipitella, nepitella (Italy)
• Licorice, liquorice (Glycyrrhiza glabra)
• Lime flower, linden flower (Tilia spp.)
• Lovage (Levisticum officinale)
• Locust beans (Ceratonia siliqua)

• Mace (Myristica fragrans)
• Mahleb, mahalepi, St. Lucie cherry (Prunus mahaleb)
• Marjoram (Origanum majorana)
• Mastic (Pistacia lentiscus)
• Mint (Mentha spp.), 25 species, hundreds of varieties
• Mountain horopito (Pseudowintera colorata), ‘pepper-plant’ (New Zealand)
• Musk mallow, abelmosk (Abelmoschus moschatus)
• Mustard, black, mustard plant, mustard seed (Brassica nigra)
• Mustard, brown, mustard plant, mustard seed (Brassica juncea)
• Mustard, white, mustard plant, mustard seed (Sinapis alba)
• Mustard, yellow (Brassica hirta = Sinapis alba)

• New Mexico chile (Capsicum annuum ‘New Mexico Group’, also known as Hatch or Anaheim) which includes Big Jim, Chimayó, and Sandia, and other pepper cultivars.
• Nigella, black caraway, black cumin, black onion seed, kalonji (Nigella sativa)
• Njangsa, djansang (Ricinodendron heudelotii) (West Africa)
• Nutmeg (Myristica fragrans)

• Olida (Eucalyptus olida) (Australia)
• Oregano (Origanum vulgare, O. heracleoticum, and other species)
• Oregano, Cuban (Coleus amboinicus)
• Oregano, Mexican (Lippia graveolens)
• Orris root (Iris germanica, I. florentina, I. pallida)

• Pandan flower, kewra (Pandanus odoratissimus)
• Pandan leaf, screwpine (Pandanus amaryllifolius)
• Pápalo (Porophyllum ruderale) (Mexico and South America)
• Paprika (Capsicum annuum)
• Paracress (Acmella oleracea) (Brazil)
• Parsley (Petroselinum crispum)
• Pennyroyal (Mentha pulegium)
• Pepper, black, white, and green (Piper nigrum)
• Pepper, Brazilian, or pink pepper (Schinus terebinthifolius)
• Pepper, Dorrigo (Tasmannia stipitata) (Australia)
• Pepper, long (Piper longum)
• Pepper, mountain, Cornish pepper leaf (Tasmannia lanceolata)
• Peppermint (Mentha piperata)
• Peppermint gum leaf (Eucalyptus dives)
• Perilla (Mentha pulegium)
• Deulkkae (Perilla frutescens seeds)
• Kkaennip (Perilla frutescens leaves)
• Shiso (Perilla frutescens var. crispa leaves)
• Peruvian pepper (Schinus molle)
• Pipicha, straight-leaf pápalo (Porophyllum linaria) (Mexico)
• Poppy seed (Papaver somniferum)
• Purslane

• Quassia (Quassia amara), bitter spice in aperitifs and some beers and fortified wines

• Red rice powder (Monascus purpureus) (China)
• Rice paddy herb (Limnophila aromatica) (Vietnam)
• Rosemary (Rosmarinus officinalis)
• Rue (Ruta graveolens)

• Safflower (Carthamus tinctorius), only for yellow color
• Saffron (Crocus sativus)
• use of saffron
• Sage (Salvia officinalis)
• Salad burnet (Sanguisorba minor)
• Salep (Orchis mascula)
• Sassafras (Sassafras albidum)
• Sesame Seed, Black Sesame Seed
• Savory, summer (Satureja hortensis)
• Savory, winter (Satureja montana)
• Shiso (Perilla frutescens)
• Sichuan pepper (Zanthoxylum piperitum)
• Silphium, silphion, laser, laserpicium, sorado (Ancient Roman cuisine, Ancient Greek cuisine)
• Sorrel (Rumex acetosa)
• Sorrel, sheep (Rumex acetosella)
• Spearmint (Mentha spicata)
• Spikenard (Nardostachys grandiflora or N. jatamansi)
• Star anise (Illicium verum)
• Stone parsley (Sison amomum)[1][2][3]
• Sumac (Rhus coriaria)
• Sweet woodruff (Galium odoratum)

• Tarragon (Artemisia dracunculus)
• Tasmanian pepper (Tasmannia lanceolata))
• Thyme (Thymus vulgaris)
• Thyme, lemon (Thymus citriodorus)
• Tonka beans (Dipteryx odorata)
• Turmeric (Curcuma longa)

• Vanilla (Vanilla planifolia)
• Voatsiperifery (Piper borbonense) [Madagascar]

• Wasabi (Wasabia japonica)
• Water-pepper, smartweed (Polygonum hydropiper)
• Wattleseed (from about 120 spp. of Australian Acacia)
• Wild thyme (Thymus serpyllum)
• Wintergreen (Gaultheria procumbens)
• Wood avens, herb bennet (Geum urbanum)
• Woodruff (Galium odoratum)
• Wormwood, absinthe (Artemisia absinthium)

• Yerba buena, any of four different species, many unrelated
• Yarrow (Achillea millefolium)

• Za’atar (herbs from the genera Origanum, Calamintha, Thymus, and Satureja)
• Zedoary (Curcuma zedoaria)

CONTACT US TO CHECK THE AVAILABILITY OF HERBS AND SPICES