Black Pepper

Ceylon black pepper, grown in Sri Lanka, is renowned for its bold flavor and high piperine content, which gives it its characteristic heat and sharpness. Sri Lanka’s climate and rich soil contribute to the quality of its black pepper, making it a prized spice both locally and internationally. It is a key ingredient in Sri Lankan cuisine, used to season curries, meats, and vegetables. Beyond its culinary uses, Ceylon black pepper is also valued in traditional medicine for its digestive and anti-inflammatory properties. It is one of Sri Lanka’s important spice exports, appreciated for its premium quality.