Curry leaves (karapincha) are in almost every Sri Lankan curry, and the plant grows in home gardens and small farms across the island. Dried leaves keep the aroma for months, which makes them the practical choice for importers far from fresh supply.

Forms

• Whole dried leaves for grocers and restaurants
• Crushed leaf for seasoning blends
• Fine powder for spice mixes and ready meals

Quality and import notes

Leaves are dried, sorted and checked for moisture, color and foreign matter, and lots can be tested for microbiology and pesticide residues. This listing covers dried leaves only. Fresh curry leaves are restricted by several importers, including the EU, because the plant can carry citrus pests, so they are not offered here.

Who buys it

South Asian and Sri Lankan grocery importers, spice packers and seasoning blenders. Curry leaves also go well in a mixed container with other Sri Lankan spices, coconut milk and tea.

Private label

Retail packs can carry your brand. Send us your artwork, pack size and labeling requirements for your market, and we confirm packing options, minimum order and lead time with the quote. You remain responsible for the label claims made in your market.

What to tell us for a quote

• The product, grade or specification you need, and a reference sample if you have one
• Quantity per order and how often you buy
• Pack size, packaging and labeling
• Destination port and the Incoterm you prefer
• Documents your market requires, such as a certificate of origin, phytosanitary certificate or lab test reports

Packing and shipping

Orders are packed to your instruction and shipped by sea in a full or shared container, or by air for samples and small lots, quoted FOB Colombo, CFR or CIF to your port. Products from several Sri Lankan suppliers can share one container through our consolidation service.

How to get a price: tell us the quantity, your specification and your destination port. We quote FOB Colombo, CFR or CIF, with lead time and minimum order, and arrange samples before an order.

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