We are experts in bulk supplying and exporting an extensive range of premium-quality spices, dehydrated products, and herbs. Sourced directly from farms and processed with strict adherence to hygiene and quality control standards, our offerings include both whole and ground (powdered) spices, as well as dehydrated ingredients and herbs, carefully crafted to meet the diverse needs of international markets.
Common Spices
(Whole & Powder)
Turmeric
(Whole & Powder)
Cumin
(Whole & Powder)
Coriander
(Whole & Powder)
Turmeric
(Whole & Powder)
Product Name: Organic Turmeric Powder
Botanical Name: Curcuma longa
Plant Part Used: Rhizome
Origin: India / Sri Lanka / Other organic-certified region
Certification: USDA Organic, EU Organic, India Organic (NPOP)
Processing Method: Cleaned, dried, milled
Appearance: Fine powder, yellow to deep orange
Aroma: Earthy, warm, characteristic turmeric scent
Taste: Bitter, slightly pungent
Mesh Size: 80–100 mesh (customizable)
Shelf Life: 12–24 months (in proper storage)
Storage Conditions: Cool, dry, airtight, away from sunlight
Moisture Content: ≤ 10%
Total Ash: ≤ 9%
Acid Insoluble Ash: ≤ 1.5%
Curcumin Content: ≥ 2% (by UV-VIS or HPLC)
Volatile Oil Content: ≥ 0.5%
Foreign Matter: ≤ 1%
Bulk Density: 0.5 – 0.7 g/ml
Color: Golden yellow to orange
Total Plate Count (TPC): ≤ 10⁵ cfu/g
Yeast & Mold: ≤ 10³ cfu/g
Coliforms: ≤ 10² cfu/g
E. coli: Absent in 1g
Salmonella spp.: Absent in 25g
Staphylococcus aureus: Absent in 1g
Listeria monocytogenes: Absent in 25g
Bacillus cereus: ≤ 10³ cfu/g
Clostridium perfringens: ≤ 10² cfu/g
Cumin
(Whole & Powder)
Botanical Name: Cuminum cyminum
Color: Light brown to dark brown
Aroma: Warm, nutty, aromatic
Moisture Content: ≤ 10%
Volatile Oil: ≥ 1.5%
Total Ash: ≤ 9%
Acid Insoluble Ash: ≤ 1.5%
Mesh Size: 80 mesh
Shelf Life: 12–15 months
Applications
Curries, spice blends, soups, lentils
Coriander
(Whole & Powder)
Botanical Name: Coriandrum sativum
Color: Light greenish-brown
Aroma: Mild, citrusy, characteristic of coriander
Moisture Content: ≤ 10%
Volatile Oil: ≥ 0.3%
Total Ash: ≤ 9%
Acid Insoluble Ash: ≤ 1.5%
Mesh Size: 80 mesh
Shelf Life: 12–15 months
Applications
Spice blends, Indian cuisine, soups, gravies
Red Chili
(Whole & Powder)
Botanical Name: Capsicum annuum
Color: Bright red to deep red
Flavor: Pungent, spicy
Moisture Content: ≤ 10%
Capsaicin Content (ASTA): 30,000–100,000 SHU (varies by grade)
Total Ash: ≤ 8%
Acid Insoluble Ash: ≤ 1.5%
Mesh Size: 80–100 mesh
Oil Content: 8–15% (natural oleoresin)
Aflatoxins (B1+B2+G1+G2): ≤ 20 ppb (as per WHO/FAO)
Shelf Life: 12–18 months
Applications
Seasonings, sauces, pickles, curries
Green Chili
(Whole & Powder)
Botanical Name: Capsicum annuum (green variety)
Color: Dull green to olive green
Flavor: Sharp pungency, fresh chili flavor
Moisture Content: ≤ 8%
Capsaicin Level: Moderate to high (10,000–50,000 SHU)
Total Ash: ≤ 8%
Mesh Size: 80–100 mesh
Shelf Life: 12 months
Applications
Chutneys, snacks, sauces, ready mixes
Black Paper
(Whole & Powder)
Botanical Name: Piper nigrum
Color: Brownish-black
Flavor: Sharp, biting heat
Moisture Content: ≤ 12%
Piperine Content: ≥ 4%
Volatile Oil: ≥ 1%
Total Ash: ≤ 6%
Acid Insoluble Ash: ≤ 1.5%
Mesh Size: 60–100 mesh
Shelf Life: 12–18 months
Applications:
Seasonings, sauces, meats, soups