Hela Nature Foods (Private) Limited

Sri Lanka, a major producer of tropical spices, hosts Hela Nature Foods (Private) Limited, which lists 23 distinct products in its catalogue. The company’s offering spans a variety of whole and powdered spices, dried herbs, and specialty plant extracts. Products include pure king coconut water, cinnamon, cardamom, cloves, coriander seeds, cumin, curry powder, dried curry leaves, dried lemon, fennel seeds, fenugreek seed, garlic, ginger, lemongrass, mustard, nutmeg, onion, pepper, turmeric, butterfly pea flower, Gotukola, hibiscus flower and red rose. These items fall under the HS chapter 09 family for spices, aromatic herbs and vegetable extracts. The catalogue reflects both common culinary spices and region‑specific botanicals used in South Asian food and beverage formulations.

The top‑level categories identified for the supplier are Black Cardamom, Coconut Water & Coconut Milk, Cloves, Coriander Seeds, Cumin Seeds, Spices Powder, Curry Leaves and Dehydrated Vegetables. Within this set, the company provides whole seeds (e.g., coriander, cumin, mustard), ground powders (curry powder, turmeric) and dried leaf material (curry leaves, Gotukola). The inclusion of pure king coconut water adds a non‑spice beverage product that is classified under HS 2004 for fruit juices. All listed items are sourced from Sri Lankan agricultural zones, primarily the central highlands and coastal regions.

The spice portfolio follows typical industry grades such as ISO 9235 for spices and ISO 22000 for food safety. Ground spices like curry powder and turmeric are commonly sold with moisture content not exceeding 12 % and ash content under 5 %. Whole seeds such as coriander and cumin usually meet size specifications of 3 - 6 mm length and essential‑oil content of 0.5 - 1.5 % for coriander, 2 - 3 % for cumin. Dried herbs like curry leaves are graded by colour, leaf integrity and moisture below 10 %. Coconut water is generally packaged in Tetra Pak cartons meeting HACCP standards, with a typical Brix of 4 - 6 %.

In global trade, spices are classified under HS 0905 (cinnamon, cloves, nutmeg, pepper) and HS 0906 (coriander, cumin, fennel, mustard). Sri Lankan exporters often label products with the “Sri Lanka Spice” geographical indication, which is recognized by the EU as a protected name for certain varieties. Buyers frequently request certificates of analysis covering microbial limits (e.g., total plate count <10 000 cfu/g), pesticide residues below EU maximum residue limits, and aflatoxin levels under 10 ppb.