A family trade, sold to the world.

True cinnamon grows in many places. It rolls thin in very few. The band of land that runs behind the southern coast of Sri Lanka, from Galle outward, has the combination the tree wants: light sandy soil that drains after every downpour, salt air, and humidity that barely shifts across the year.

Grown there, the shoots put out inner bark that is fine, even and pliable, which is what allows a peeler to lift it in a single clean sheet and roll it while it is still soft. Bark grown in heavier soil comes away thick and coarse, and no amount of skill downstream recovers it.

This is why the grading system rewards thinness, and why the same species planted elsewhere rarely reaches the finest grades. The place is part of the specification.

Singha Foods was founded with a simple vision, to share the flavours of Sri Lankan spices with the world. For over two decades we have worked closely with local farmers in the hills and valleys of Sri Lanka.

Singha Foods began as a small family business and grew into a trusted name in the international spice trade. The work has always started in the same place: with growers in the hills and valleys of Sri Lanka, dealt with directly rather than through a chain of intermediaries.

Today we export Ceylon cinnamon, black pepper, cloves and other spices to buyers across Europe, North America, the Middle East and Asia. The scale has changed. The way a lot is selected, graded and signed off has not.

Selling under our own name to home kitchens is the newer part of the business. It is also the most direct: the same graded quills that leave in a container leave in a pouch.