Papadam is a thin, crisp wafer made from lentil or gram flour dough, rolled and dried. Sold uncooked, it is fried or microwaved just before eating, when it puffs up. It is served with rice and curry across Sri Lanka and South Asia, and in restaurants abroad. Sri Lanka exported about US$21 million of papadam, rusks and similar bakery items in 2025.

Types

• Plain papadam
• Spiced papadam, such as pepper or chilli
• Small cocktail and large restaurant sizes

Shelf life

Dried papadam keeps well when sealed, which makes it easy to export by sea. Shelf life is confirmed with the quote.

Who buys it

Asian grocers, restaurant and food-service distributors, and supermarket world-food ranges.

Private label

Retail packs can carry your brand. Send us your artwork, pack size and labelling 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 labelling
• 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.

Photo: “Stack of papadums” by Windell H. Oskay, CC BY 2.5, via Wikimedia Commons.

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