Whole dried cloves, hand-picked in Sri Lanka. Grades, packing and minimum order are confirmed with the quotation.

Supplied by Bespice from Battaramulla, Colombo. Price on request through the SriLankaExport trade desk.

About Sri Lankan cloves

Cloves are the dried, unopened flower buds of the clove tree, Syzygium aromaticum. In Sri Lanka the trees grow in the mid-country, mainly in the Kandy, Matale and Kegalle districts. The buds are picked by hand when they turn pink at the base, then sun dried until dark brown.

Sri Lankan cloves are known for a high essential oil content, with eugenol as the main aromatic compound. Cloves are commonly traded by grade based on head intactness, moisture and the share of headless cloves, stems and foreign matter.

Common uses

• Whole spice for rice, curries and pickles
• Ground clove and spice blends
• Clove oil and eugenol extraction
• Baking, beverages and confectionery

Storage and documents

Whole cloves keep their aroma one to two years or longer when stored sealed, cool and dry. Importers commonly ask for a certificate of analysis covering moisture, volatile oil, ash and microbiology, plus aflatoxin and pesticide residue results for markets such as the EU, a phytosanitary certificate and a certificate of origin. Exact grade, packing, MOQ and price are confirmed on the quote.

What to include in a quote request

A clear request usually states the form (whole, cut or ground), the grade or specification bought to, such as moisture, volatile oil, density or size limits, the quantity per shipment and how often, the packing (bulk bags, cartons or retail packs), the destination port and the Incoterm, for example FOB Colombo or CIF. Mentioning the food safety standard or residue limits of the destination market helps the supplier confirm the right lot.

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