Welcome to Thuna Paha Spices!
“Thuna Paha” Spice company located in Malabe, Sri Lanka. There are about 20 types of spices that this company mainly focuses on. The Company buys all the spices directly from the farmers. The Company has Raw Materials Collecting points at cities like Matale, Gampola, Theldeniya, Galagedara, and Kandy. We are exporting to India, China, Dubai, Europe, and we are planning to export to many more countries in the future.
Heritage Ceylon Spices
Why Choose us
We understand the need to source and supply high-quality products to its customers (especially when dealing with food ingredients!). Sourcing is done from GMP, SLS certified suppliers ensuring superior quality at a fair price. Suppliers are selected on the basis of their ability to supply the group with outstanding quality products which meet our quality specifications & Standards. The Company’s chief objective is not just to meet, but to surpass the quality expectations of our customers.
01
Always Fresh
Natural products are kept in the best condition to ensure always fresh
02
Overall Healthy
Natural products are kept in the best condition to ensure always fresh
03
Easy and Affordable
We provide our products at a very affordable cost so each person can acquire our products & can get it easily.
04
Smart Technology
We use the latest and smartest technology for our products so that a very effective and sufficient products are obtained.
05
Punctual Delivery Time
We provide our products at a very punctual time that we have promised to our customers & that’s also our aim.
06
Quality Standards
Natural products are kept in the best condition to ensure always fresh
The History of Ceylon Spices
The era of exploration started in the 15th century when the European voyagers scanned the globe, especially the East, in search of wealth which then was mainly spices. In 1505 a Portuguese Admiral, Lorenzo De Almeida was caught in a strong monsoon wind and accidentally landed on the South Coast of Ceylon, whence the source of true cinnamon was discovered. Thereafter other maritime nations, namely the Dutch (1602 – 1796) and the British (1798 – 1948) vied for world trade superiority and took control of Ceylon, primarily to gain a monopoly of cinnamon supply to the west. The Dutch Governor Falck in 1767 was responsible for initiating the first systematic commercial cultivation of Cinnamon in Ceylon, to enhance their trade in the commodity which fetched very high prices in that era. Sri Lanka produces some of the finest spices in the world, such as cinnamon, cloves, pepper, nutmeg, mace, and cardamom. Ceylon Spices have unique intrinsic characteristics in terms of aroma and flavor. These unique inherent qualities are present due to several natural factors. Sri Lanka has distinctive micro-climatic zones where spices are grown and produced, which give them somewhat different chemical compositions when compared with spices from other sources. For example, Ceylon pepper has a higher than average content of the pungent principle piperine, while Ceylon cloves have a wider range of aroma giving agents. Ceylon cinnamon stands out from the rest of the spices produced in Sri Lanka with its distinctive taste and aroma. True cinnamon is genuinely cultivated in Sri Lanka and offered to the market in the form known as quills which have the characteristic organoleptic properties, as well as a smooth, tender, pale brown appearance, a highly fragrant odor, and a sweet, warm, and pleasing aromatic taste. The preparation of the cinnamon quill needs special expertise which has been handed down from generation to generation, and it is an art unique to Sri Lanka.
Portuguese Era
In 1505, Sri Lanka became a Portuguese colony. Even at that time, the Arabs were still trading spices in Sri Lanka. But due to the Portuguese colonization, the Arabs lost the spice trade in Ceylon.
Dutch Era
With the conquest of Sri Lanka by the Dutch, the spice trade expanded further. Unlike the Portuguese, the Dutch started cultivating spices in Sri Lanka. For example, the Cinnamon Gardens area now known as Colombo 07 was a land area used for cinnamon cultivation during the Dutch period. Also, a group of people trained to process cultivated cinnamon for export were called ‘Chalia’.
The British Era
Recognizing that the Dutch were making the maximum profit from the spice trade in Ceylon, the British established their power in 1796 by subjugating Ceylon. In the 1720s, the French and Spaniards began cultivating plants such as cloves and nutmeg in the African territories they had conquered. Accordingly, around 1790, the Birds of Ceylon began to cultivate the spice plant Sri Lanka, imported from the Banda region of Africa. From the 16th, 17th and 18th centuries to the present, the spice trade has been a major source of income in Sri Lanka. Interest in popularizing tea cultivation increased during the British period, but before that Sri Lanka was famous for its cinnamon. That is, the scientific name of the cinnamon, Cinnamomum Zeylanicum, is thought to have formed Ceylon, formerly known as Ceylon. The trade in Oriental spices is incredibly ancient – older, in some parts of the world, than civilization itself. Indeed, some say it was partly responsible for the spread of civilization through Asia and Europe. Sri Lanka has been a center of this trade since time immemorial. Archaeologists have found traces of Sri Lankan cinnamon in 4,000-year-old Egyptian tombs. Greeks, Arabs, North Africans, Persians, Indians and Western Europeans were drawn to the pearl of the Indian Ocean’ for her gems, her peacocks, and her ivory – but above all for her spices. Bloody wars were fought over Sri Lankan cinnamon and pepper. Great fortunes were made or lost in Europe on Ceylon. spice trade. In the grand traditions of that trade, Tunapaha Spices offers pure, gourmet-quality Sri Lankan spices, carefully selected for aroma, flavor, potency, and freshness to satisfy the most demanding connoisseur.
