Cinnamon - The Spice of Life
While Sri Lanka's most famous export today might be tea, historically the most important has been cinnamon. In fact, so strong is the affinity between cinnamon and Sri Lanka that the very botanical name of the spice - Cinnamomum zeylanicum is derived from the island's former name, Ceylon and is available in grades C5-Special, C5, C4, C3, M5, M4, H1 and H2.
Cardamom - Grains of Paradise
Cardamom, sometimes called Grains of Paradise, is a pungent, aromatic herb first used around the eighth century. The spice known as cardamom is the fruit of several plants of the genera Elettaria belonging to the family Zingiberaceae, whose principal member is Elletaria Cardamomum. Cardamom is particularly popular in the Middle East and is one of Sri Lanka's most valuable spice crops.
Cloves - Nature's Breath Freshener / A Panacea for most ills
The clove tree looks rather like an olive tree but with denser and more abundant leaves. It is the unopened flower bud of the tropical plant Syzgium Aromaticum. Its odour and flavour make it an essential ingredient in the food industry. It has been used to treat digestive complaints. Like many culinary spices, cloves helps relax the smooth muscle lining of the digestive tract. (grade 1, and hand-picked).
Nutmeg & Mace - One Seed, Two Spices
Nutmeg & Mace (Myristica fragrans) are derived from the same plant but are treated as two separate spices. The whole nutmeg resembles a passion fruit. When the outer shell is broken, a red lattice of mace is visible. They are widely used in the food and extraction industries.
Pepper - King of all Spices Black Pepper (Piper Nigrum )
It is high in demand compared to others due to its exceptionally aromatic flavour used in the extraction industry. Black pepper has demonstrated impressive antioxidant and antibacterial effects. Not only does black pepper help you derive the maximum benefit from your food, but the outer layer of the peppercorn stimulates the breakdown of fat cells, keeping you slim while giving you the energy to burn.
White Pepper ( Piper Nigrum Linn)
Although white pepper is mildly flavoured than black pepper, it is generally characterized by a sharp penetrating aroma and hot pungent taste. Its flavour can be described as piney, and woody. White pepper also has a barnyard note which helps to differentiate it from black pepper.
Dry Lime & Natural Dry Lime Powder (Citrus Latifolia)
From appetizer to dessert, the finishing tinge of perfection is of course, lime.
Kodampuli - (Gambogea) Better Know as South India's Black tamarind
A mandatory in every fish dish, kodampuli is an essential ingredient that turns the ordinary cook into a chef.
Tamarind - ( Tamarindus indica L) A blood purifier
Analysis of the tamarind pulp are many and varied. Roughly, they show the pulp to be rich in calcium, phosphorus, iron, thiamine and riboflavin and a good source of niacin. Tamarind pulp is used in a variety of food preparations.
Ginger Powder (Zingiber Officianale)
The tanned, creamy-coloured ginger powder is renowned for its subtle lemon like aroma and sharp biting flavour. It increases the fieriness of any food and is a hot favourite for marinades, chutneys and preservatives.

Coffee Beans - black as hell, strong as death, sweet as love (Turkish Proverb)
Legend has it that the uniqueness of coffee was first experienced in the Middle East. Loved by all, coffee from Ranfer is high in quality, rich in aroma and pure in origins.

Cashew - Grades - W180, W240, W320 Nutrition in every handful
Grown under ideal conditions, it is superior in taste and quality with a large kernel and is in high demand in the confectionery industry. Related to the pistachio, cashews are the edible seeds of a tropical and subtropical evergreen tree of the species Anarcardium occidentale.
© 2013 Ranfer Group - All Rights Reserved | Concept & Design by :Ranfer eMarketing