Spices - Import export

A mediumhot Curry powder blend formed from a homogenous mixture of dried spices. Deep yellow freeflowing powder, free from lumps or large pieces. Characteristic aromatic curry aroma with pleasant curryspice flavour and warmth.

The dried, rubbed leaves of Fenugreek (Trigonella foenumgraecum). Discrete green particulate. Bitter taste with strong characteristic odour.

Whole Fennel Seed. The whole dried greenishyellow fruits of the Foeniculum Vulgare Mill. Characteristic for Fennel – sweet taste with mild aniseed like aroma.

The dried, cut, cleaned leaves of the Dill plant (Anethum graveolens). Dark green leaf particulate. Characteristic – aromatic and lightly spicy.

A hot and spicy Curry powder blend formed from a homogenous mixture of died spices. Deep yellow freeflowing powder, free from lumps or large pieces. Characteristic aromatic curry aroma with pleasant curryspice flavour and heat.

Natively grown all over the world, Coriander seeds have found their way into the cuisines of LatinAmerica, Asia and South Africa. The seeds are made from the dried fruit of the plant, and have a pleasant warm, citrus aroma with a slight spice – totally different to fresh coriander leaves! In their whole form, the seeds are commonly used for brewing certain styles of beer (particularly European styles) along with orange peel to impart a citrus flavour. Coriander seeds are also one of the key botanicals in flavouring Gin! The whole seeds can also be used for pickling and brining to add a citrusy, spicy element. Ground, the spice is usually used in curries and baked goods – after being toasted and ground to soften the spice up. Ground coriander is a spice in Garam Masala used in generous quantities alongside cumin and other regional spices.

Available packed in 25kg bags. A Coriander whole product is also available, please get in touch for more information. The ground, steam treated seed of Coriandrum sativum L. Light brown/tan coloured fine particulate. Spicy, astringent, bitter sweet flavour.

Cinnamon is a spice derived from the inner bark of various tree species within the “Cinnamomum” genus. There are over 250 species of Cinnamomum, but the spice itself is made from a blend of several types, most notably the Cinnamomum Verum tree (known as the “True Cinnamon Tree” and the Cinnamomum Cassia tree (or “Chinese cinnamon”). The warm and inviting aroma and punchy flavour of cinnamon is partly due to the essential oil component of the spice, Cinnamaldehyde – along with around 80 other aromatic compounds. It’s this complex flavour profile that makes it the perfect addition to many different recipes, as well as making it a key part of Chinese Five Spice! Traditional medicine has long held a flame for Cinnamon as a digestive aid, but there are also claims that it is rich in antioxidants, as well as reduces blood pressure and improves gut health! In 3500 BCE

The dried and ground stem bark of Cinnamomum cassia and Cinnamomum zeylanicum. Brown to beige powder. Characteristic for Cinnamon, sometimes hot and pungent.

The cut, dried, leaves of Allium schoenoprasum. Green rolled leaf particles. Characteristic – fresh/mild onion/garlic aroma and taste.

A homogenous blend of Cassia, Clove, Fennel, Star Aniseed and Black Pepper. Brown, free flowing powder with small flecked particles. Typical; sweet and aromatic.

The dried, smoked and ground ripe fruits of Jalapeno Chillies. Light brown, free flowing powder. Hot, biting smoky flavour with pungent, smoky aroma.

The dried, ground, ripe fruits of Capsicum annum L. steam treated. Brownred freeflowing powder. Characteristic pungent warm aroma with hot biting taste.

The dried, ground seeds of Apium graveolens. Light brown/green free flowing powder. Slightly bitter and pungent taste with a strong spicy/sweet aroma.

The dried ground ripe fruits of hot Capsicums. Brownish to brick red. Typical hot biting taste.

The dried, steam treated and ground ripe fruits of Capsicum annum L. Red to brown/red powder. Characteristic, hot and biting.

Bell Pepper Green

The dried, ground and steam sterilised leaves of Laurus nobilis. Greyishgreen free flowing powder. Typical and characteristic; clean, fresh and aromatic.

The dried, cleaned, steam treated and ground leaves of Ocimum basilicum L. Light to dark greyishgreen powder, free from lumps or large pieces. Spicy, astringent, bitter sweet flavour.

Packed in 25kg bags.

Our unique blend of herbs and spices cannot be found anywhere else on planet earth. By blending our unique strain of Cannabis with a base of piri piri for chicken and prawns not only is it delicious it gives approximately 5mgs of CBD per portion. We use our certified organic cannabis with naturally 50mgs of CBD per tin which has shown to aid sleep and lift mood, reduce stress and anxiety and relieve inflammation to reduce pain.

Nutmeg /Mace/Cardamom/Ginger/Areca Nut/Tamarind/Garcinia/Betel Leaves Visit us for more details cylonies.com

Virgin Coconut Oil / Ceylon Cinnamon Leaf Oil / Ceylon Cinnamon Bark Oil / Pepper Oil/Ceylon Citronella Oil/Clove Oil/Cardamom Oil/Ginger Oil/Coconut Oil

Authentic Ceylon Cinnamon - This is pure Ceylon cinnamon (Cinnamomum zeylanicum or Cinnamomum verum) which is native to the island of Sri Lanka. Ceylon cinnamon sticks are soft, curled like a cigar with several thin strips of cinnamon bark, and flake easily. Exclusive Flavor - Possess sweet-spicy flavor with hints of cloves and Citrus which is unique to Ceylon Cinnamon. Because of the greater concentration of Cinnamaldehyde, as well as other many compounds including Eugenol in the Ceylon Cinnamon bark. Distinct Aroma - Gives an elegant exotic fragrance that is refreshing and reducing the feelings of depression, faintness, and exhaustion.

Ceylon Clove - Dried unopened flower buds of Syzygium aromaticum. Sri Lankan cloves are highly aromatic and have a higher oil content. Adour and flavor are unique features. Spicy Flavor - The taste profile is sharp and astringent, with a slightly sweet touch. Premium Quality - This product is made entirely of natural ingredients and has been cultivated and processed according to the Good Agricultural Practices (GAP) and standard regulatory requirements. A Versatile Spice - This savory spice can be used whole or ground to add flavor to any recipe. It may be used whole or ground in recipes, smoothies, lattes, or tea. A favorite for the winter holidays, cloves add warm, spicy-sweet flavor to mulled cider or red wine, eggnog and poached fruit. Before glazing cooked ham, cut a diamond pattern onto the surface and stud each part with a whole clove. It is used in medicine as a carminative, aromatic, and stimulant.

Authentic Ceylon Cinnamon - This is pure Ceylon cinnamon ( Cinnamomum zeylanicum or Cinnamomum verum ) which is native to the island of Sri Lanka. Ceylon cinnamon sticks are soft, curled like a cigar with several thin strips of cinnamon bark, and flake easily. There are 4 main grades and accompanying subgrades. 1.Alba grade 2.Continental/ C grade 3.Mexican/ M grade 4.Hamburg/ H grade Cinnamon Bark Oil Cinnamon Leaf Oil Cinnamon Powder Cinnamon Chips Dried Green Cinnamon Leaves Chips Cinnamon Powder Cinnamon Quillings-Large

Our 2 x Fold Vanilla Extract uses Madagascan Bourbon vanilla beans which we directly Import from the Bourbon Island of Madagascar. Manufactured by us in the UK. It produces that sweet, creamy, milky, buttery notes from the vanilla. An excellent 2 - Fold vanilla extract giving you a intense vanilla flavour. Best suited for use in recipes for baked goods. Gluten-Free, Allergen-Free, GMO-Free, Kosher Certified and suitable for Vegans. Ingredients: Water, Alcohol (35%), Sugar & Vanilla Bean Extractives. 200g Beans per ltr of Extract Origin raw Ingredients: Madagascar Produced in: UK

Product Information Gourmet Black Grade A Madagascan Vanilla Pods 15 + cm. Ingredients: Madagascan Grade A Gourmet Black Vanilla Pods. Moisture content 25-35% Vanillin content 1.2-2.2% Weight: 1000 grams Origin: Madagascar Store in a dry place, between 15-20C. Preferably in an airtight container.