Spices

India is globally revered as the "Land of Spices," producing over 70% of global spice output and exporting to more than 180 countries. The unique agro-climatic diversity — from the humid Western Ghats of Kerala to the arid plains of Rajasthan — yields spices with unmatched aroma, colour, and volatile oil content that competing origins simply cannot replicate. IndianXporter exports certified Indian spices in whole, ground, and blended forms, sourcing directly from APEDA-registered Farmer Producer Organisations (FPOs) across growing belts to guarantee traceability from farm to container.

SPICE EXPORT COMPLIANCE & QUALITY

The most critical requirement for importing Indian spices is pesticide residue compliance. The EU's MRL (Maximum Residue Level) framework under EC 396/2005 applies strict limits — often 10–100× stricter than Indian domestic limits — for compounds like ethylene oxide, aflatoxin B1, and organochlorine pesticides. Every IndianXporter spice shipment is tested by a NABL-accredited third-party laboratory against a 200–500 compound pesticide panel before dispatch. We supply the COA with numeric results (not just pass/fail) so your customs broker and food safety team can review them before the container arrives.

For the US market, spices fall under FDA jurisdiction (21 CFR Part 110 / FSMA Food Safety Modernisation Act). We maintain FDA Facility Registration and can provide FSVP (Foreign Supplier Verification Program) documentation upon request. For the UAE and Gulf markets, ESMA and SFDA registration is handled by IndianXporter's compliance team.

SPICE VARIETIES WE EXPORT

Our processing facilities use cryogenic grinding and steam sterilisation to preserve essential oils, flavour, and extend shelf life without chemical additives.

TURMERIC & CHILLI

High-curcumin Turmeric fingers and powder from Erode (Tamil Nadu) and Nizamabad (Telangana) — India controls 80% of global turmeric supply. Red Chilli varieties include fiery Teja (S17), mild Byadgi, and paprika-grade Kashmiri for colour-critical food manufacturing applications.

SEED SPICES

Premium Cumin (Jeera) from Unjha, Gujarat — the world's largest cumin trading hub — alongside Coriander, Fennel, Fenugreek, and Carom (Ajwain). These seed spices go into global spice blends, sausage seasoning, pickling brines, and ready-to-cook mixes.

PREMIUM AROMATICS

Black Pepper (HS 0904.11) from Wayanad and Idukki is graded by ASTA colour units and volatile oil content for gourmet and industrial buyers. Green Cardamom (8mm, Bold, Extra Bold grades), Clove, Cinnamon (Ceylon vs Cassia grades), and Star Anise for food manufacturing and pharmaceutical applications.

HS CODES FOR INDIAN SPICE EXPORTS

Common spice HS codes: Turmeric (0910.30), Black Pepper (0904.11/0904.12), Cumin (0909.61), Cardamom (0908.31), Clove (0907.10), Chilli (0904.21/0904.22), Coriander (0909.21), Cinnamon (0906.11).