The powder is grounded and processed from the Cinnamon bark using cold processing to ensure higher oil content. Cinnamon Powder is one of the most popular forms in the Cinnamon family and packs many health benefits including promoting sugar metabolism, reduces blood pressure, contains ant-bacterial, ani-fungal and anti-virus properties.

Cinnamon is a spice that comes from the branches of trees of the Cinnamomum family. It is native to the Caribbean, South America, and Southeast Asia which is why Sri Lanka is rich in cinnamon.Ceylon Cinnamon sticks are tan-brown in color and contains many tight sticks with soft layers. Cinnamon is made by cutting the stems of cinnamon trees where the inner bark is then removed and the woody parts detached. When it dries, it forms strips that curl into rolls, called cinnamon sticks. These sticks can be minced in to form cinnamon powder.

Known as a versatile spice, cloves are aromatic and flavorful dried flower buds of the clove tree that is used to season savory dishes, to add some spicy goodness to desserts, and are known to bring a sharp, distinctive flavor to beverages. Cloves are also known for their potent medicinal properties due to their richness in antioxidants, fiber, and other nutrients, and are best used as part of a regular balanced diet.

A common kitchen staple, the sharp and fiery flavor of black pepper is added in many diverse cuisines across the world as a spice and as a seasoning. Traditionally crowned the ‘King of Spices’, black pepper is known to not only stimulate taste buds as a complementary partner to table salt, but comes packed with health benefits that have been explored for centuries.

High in antioxidants, black pepper has demonstrated cholesterol-lowering effects as well as blood sugar control, while also boosting absorption of nutrients.

Cardamom is a spice made from the seed pods of a herbaceous perennial plant in the ginger family. Cardamom pods are spindle-shaped and have a triangular cross-section. The seeds are small and black, while the pods differ in color and size by species. The seeds have a warm, somewhat strong, and highly aromatic flavor with hints of lemon and mint reminiscent of camphor whereas black cardamom has a smoky note and a cooling menthol one as well.