Kandy District has been famous for its quality spices since time immemorial. The story of spices from Ceylon dates back to 14^th century and evidence has been uncovered of spice trade being conducted during  colonial era. There are  plenty of  spices available  in Kandy District   such as Green pepper, Cardamom, Cinnamon, Ginger, Bay Leaf, Garlic, Tamarind, Clove, Nutmeg, Mace etc. The spices used for flavor, aroma and Medicinal properties derive a special value. However, we are yet to obtain the true potential of these values as traditional systems have been to market our products as bulk commodities rather than to value added products. The newly emerging spice producing countries as well as the traditional large producers have been noted to adopt scientific agronomic practices as well as high yielding propagation techniques and have been able to produce large volume of crops at relatively lower price. The bulk commodity prices of most spices have declined due  to this reason. The global food industry has been focusing on food safety and hygiene and the developed markets have introduced many entry requirements such as GAP (Good Agricultural Practices) GMP (Good Manufacturing Practices) HACCP (Hazard Analysis and Critical Control Points) for all food products entering their markets. The market for Organic and Fair trade certified products too have been growing. Kandy District Spice industry has the potential to add value   by gearing its products to these standards. Broadly, the climatically salubrious condition in the Kandy District is ideal for temperate crops such as carrot, leek, cabbage, cauliflower, salad leaves, beet, bean, bell pepper, salad cucumber, green chili, red onion, pumpkin, bitter gourd, Bans, Butternut, Capsicum Chilies, Ladies Fingers, and Ash Pumpkins etc. In  addition,  in Kandy district  is famous for  Jaggery palm treacle, Bee Honey,  Betel,  Cocoa, Coffee, Ginger, Green Tea, Lemongrass, Organic Fruits, Sandalwood, Turmeric, Vanilla etc.