Essence of Isles

Process & quality

Slow food, fast logistics.

The curing is centuries old; the supply chain isn't. Here is the full journey of every pack — from a beach at dawn to a doorstep in USA, Canada, UK, Europe, Australia, NZ or almost anywhere else on Earth.

  1. 01

    Source

    We buy the morning catch directly in fishing villages along Sri Lanka's coast and source spices from smallholder gardens in the southern cinnamon belt and Kandyan highlands. Buying direct keeps quality accountable to a face, not a lot number, and keeps more value with the families who grow and catch.

  2. 02

    Sun-dry

    Fish is cleaned and salted in careful proportion, then laid on raised racks to dry in sun and sea breeze — the method this coast has used for centuries. Spices are sun- or shade-dried to protect their volatile oils. No accelerants, no artificial preservatives.

  3. 03

    Grade

    Every lot is graded by hand: cinnamon rolled and cut to C4, cloves checked for weight and oil, pepper for density, dried fish for color, aroma and the firmness of its cure. Lots that miss the grade are rejected before packing.

  4. 04

    Pack

    Products are sealed in export-grade 200 g retail packs — bilingual labels with English and Sinhala names plus the scientific name — or packed loose in bulk cartons. Private-label packing to your artwork is available.

  5. 05

    Export

    Shipments are documented for food import and dispatched by international air courier. Typical transit: 3–7 business days to the United States, 3–6 to the UK, 4–8 to Canada, Europe and Australia, 5–9 to New Zealand — and quoted per destination everywhere else couriers reach.

Standards

What “export quality” means when we print it.

Natural cure only

Salt, sun and sea breeze. No artificial preservatives, colorings or drying accelerants at any step.

Hand grading

Size, color, aroma and cure checked lot by lot. C4 grading for cinnamon; oil-weight checks for cloves.

Sealed at origin

Export-grade sealed packs filled and labeled in Sri Lanka, so what leaves the island is what reaches you.

Paper trail included

Commercial invoice, packing list and required food-export documentation prepared per destination.

Formal certifications (HACCP, ISO 22000 and destination-specific registrations) are pursued per product line and market — ask us for the current documentation available for your destination.

Want the spec sheets?

We'll share grading details, packing options and export documentation for your market.

Talk to the export desk