To import spices from Sri Lanka, agree a written specification with an exporter, approve samples and lab results, agree Incoterms and payment, then ship from Colombo with a commercial invoice, packing list, bill of lading, certificate of origin and certificate of analysis, plus a phytosanitary certificate where your country requires one. Your importer of record is responsible for clearing customs and meeting local food law.
What Sri Lanka is known for
- Ceylon cinnamon (Cinnamomum verum), or true cinnamon, native to Sri Lanka and peeled by hand into fine, layered quills.
- Black pepper, known for its sharp heat, grown in mixed home gardens in the wet zone.
- Cloves, nutmeg and mace, from the same home gardens.
- Ceylon tea, including dark, full-bodied low-grown teas from the south of the island.
- Kithul treacle and jaggery, a palm sweetener almost unique to Sri Lanka.
Why buyers ask for Ceylon cinnamon by name
Most cinnamon sold worldwide is cassia, from other Cinnamomum species. Ceylon cinnamon has a more delicate, sweeter aroma, and much less coumarin, a natural compound that is limited in food in several markets. Austria's food safety agency (AGES) measured 1,880–3,260 mg/kg of coumarin in cassia and no more than 185 mg/kg in Ceylon cinnamon. The European Food Safety Authority's tolerable daily intake for coumarin is 0.1 mg per kg of body weight, and the EU sets maximum coumarin levels for some foods made with cinnamon.
Ceylon cinnamon quills are graded mainly by thickness. Alba is the finest, followed by Continental (C5 Special, C5, C4), Mexican (M5, M4) and Hamburg (H1, H2). Quillings, featherings and chips are the broken pieces and trimmings, used for grinding and extraction.
Step by step
- Write your specification. Product, grade or form, moisture, volatile oil if relevant, microbiological and residue limits your market requires, pack format and volume.
- Shortlist exporters. Ask for their processing set-up, traceability, and which certifications they hold. Sri Lanka's Export Development Board lists registered exporters.
- Approve samples and lab results. Test samples against your spec in an accredited lab. For pepper and nutmeg, ask about aflatoxins and ochratoxin A; for all spices, pesticide residues and Salmonella.
- Agree terms. Confirm price, Incoterms (EXW, FOB Colombo, CFR, CIF or DAP), payment (usually telegraphic transfer or a letter of credit), lead time and the documents to be supplied.
- Production and pre-shipment checks. The lot is processed and packed, with its own lot code and certificate of analysis.
- Shipping. Goods leave from the Port of Colombo by full container (20 ft or 40 ft), consolidated LCL cargo, or air freight for small or urgent lots.
- Clearance at destination. Your customs broker files the import declaration, and the shipment may be checked by your country's food authority.
Documents to expect
- Commercial invoice and packing list
- Bill of lading (sea) or air waybill (air)
- Certificate of origin
- Certificate of analysis for each lot
- Phytosanitary certificate and fumigation certificate, where required
- Organic certificate of inspection, for certified organic lots going to the EU or UK
Indicative HS codes
| Product | HS code |
|---|---|
| Cinnamon, whole (Cinnamomum zeylanicum) | 0906.11 |
| Cinnamon, crushed or ground | 0906.20 |
| Black pepper, whole / crushed or ground | 0904.11 / 0904.12 |
| Cloves, whole / crushed or ground | 0907.10 / 0907.20 |
| Nutmeg and mace | 0908.11–0908.22 |
| Black tea | 0902.30 / 0902.40 |
| Kithul treacle, jaggery and granules | 1702.90 |
HS codes are indicative only. Classification can vary by country; confirm with your customs broker.
Market rules
Each market has its own food-safety, residue and labelling rules, and the importer is responsible for meeting them. We have written summaries for Europe and the UK and the USA and Canada.
Questions
What is the difference between Ceylon cinnamon and cassia?
Ceylon cinnamon (Cinnamomum verum) is native to Sri Lanka and is rolled into thin, layered quills. Cassia comes from other Cinnamomum species, has thicker bark, a harsher flavour and much more coumarin.
What documents do I need to import spices from Sri Lanka?
Usually a commercial invoice, packing list, bill of lading or air waybill, certificate of origin and certificate of analysis, plus a phytosanitary or fumigation certificate where your country requires one.
Can I import a small quantity first?
Yes. Many exporters, including Ecoroots, ship consolidated (LCL) cargo below a full container, and samples by courier.
Which port do Sri Lankan spices ship from?
Most exports leave from the Port of Colombo, which has direct sailings and transhipment connections to most of the world.
Sources
Bring genuine Sinharaja kithul to your market.
Tell us the product, pack format, volume and destination. We'll reply with a specification, availability and a quotation. Samples can be arranged for qualified buyers.