THE IDEA
BEHIND SPICEUP.
For generations, spices have been part of everyday food and drink. We wanted to bring that familiar tradition into something convenient, enjoyable and suited to modern life.
VIEW OUR JOURNEYFor generations, spices have been part of everyday food and drink. We wanted to bring that familiar tradition into something convenient, enjoyable and suited to modern life.
VIEW OUR JOURNEYTrue Ceylon cinnamon has grown in the south of Sri Lanka for generations, and the wider Samagi group has grown and exported it from Akuressa since 1969. That knowledge guides how we select ingredients and develop the SPICEUP range.
SPICEUP is the newest chapter of a spice house that has grown, peeled and exported True Ceylon cinnamon from Akuressa since 1969.
Mr. Abeyratne founds Samagi Organics on a single estate in Akuressa, on the conviction that Ceylon spice deserved to be known for its authenticity, not its volume.
His children take the business forward. The growing and peeling methods stay exactly as they were, and the door opens to buyers outside Sri Lanka for the first time.
Organic certification formalises on paper what the estates had practised for three decades: undergrowth left standing, mixed planting kept, soil treated as the asset it is.
Exports reach Mexico, the USA, Brazil, Argentina, Honduras, Peru, Canada and Europe, all served from one district of southern Sri Lanka.
Whole spices, spice powders, essential oils, dried herbs and coconut products, grown, graded and packed in Akuressa by the house and its sister company.

Over fifty years of True Ceylon cinnamon, poured into a can. A growing range of flavours, launching first across the Southern Province: Galle, Matara and Hambantota.

