Ceylon cinnamon, also known as “true cinnamon,” is a spice derived from the inner bark of the Cinnamomum verum tree, native to Sri Lanka and southern India. It has a delicate, sweet flavor and a light tan color, distinguishing it from the more common Cassia cinnamon. Ceylon cinnamon is prized for its mild taste, aromatic qualities, and numerous health benefits, including anti-inflammatory properties, blood sugar regulation, and antioxidant effects. It is commonly used in both sweet and savory dishes, as well as in teas and supplements.

Ceylon cloves are aromatic flower buds from the Syzygium aromaticum tree, native to Sri Lanka (formerly known as Ceylon). Known for their warm, sweet, and slightly peppery flavor, these cloves are a popular spice in culinary dishes and traditional medicines. They are distinguished by their high oil content and potent aroma. Ceylon cloves are valued for their numerous health benefits, including antimicrobial properties, digestive aid, and anti-inflammatory effects. They are used in both whole and ground forms in cooking, baking, and herbal remedies.

Coriander, also known as cilantro or Chinese parsley, is a fragrant herb commonly used in cooking. The plant produces both fresh leaves and dried seeds, each with distinct flavors. The leaves have a fresh, citrusy taste and are often used as a garnish or in salads, salsas, and various cuisines. The seeds have a warm, spicy flavor and are used whole or ground as a spice in cooking and baking. Coriander is valued for its culinary versatility and its potential health benefits, including aiding digestion and providing essential nutrients.