FOOD Spices, Tea, Coffee, Rice, Wheat, Organic food, and vegetables.
Leading Fresh Vegetables & Spices Exporters from India.
We are the Exporter of the Fresh Vegetables and Species located in Uttar-Pradesh, Agra, and many more.
Spices Features: It has much medicinal value as well an Ayurvedic remedy to reducing inflammation is boiling a glass of warm milk, mixing a teaspoonful of organic hand-pounded (preferably) Turmeric and some freshly ground black pepper, and consuming twice a day. Some add organic honey to the concoction however this is an individual preference. In India, we also apply a mixture of warm ghee and ground turmeric to the injury/swollen joint and wrap - beware though that this will dye your cloth and your hands if not careful if this is a problem.
Fetaures of Species:
Spices Turmeric, Nigella Seeds, Ginger, Garlic, Cumin Seed, Coriender Seeds, Cloves, Caraway Seed, Black Pepper, Sesame Seeds (Hulled) Contact us to get an offer.
We are manufacturers and exporters of all varieties of Spices including Cinnamon, Cloves, Cardamom, Dry & Fresh Ginger, Black Pepper, White Pepper, Vanilla, Betel Nut, Green Cardamom, Nutmeg & Mace.
1. Appearance & Color
Spices should exhibit a uniform and characteristic color typical of their type.
Any discoloration, dullness, or unnatural variations may indicate aging, poor processing, or contamination.
2. Size & Shape
Whole spices should have a consistent size and shape, free from irregularities or excessive breakage.
Ground or powdered spices should have a fine, uniform texture with minimal clumping.
3. Moisture Content
The moisture level must be within the prescribed limits to prevent microbial growth, spoilage, and loss of aroma.
Excessive moisture can lead to mold development and degradation of essential oils.
4. Purity & Foreign Matter
Spices should be free from extraneous matter such as dust, dirt, stones, and other organic or inorganic impurities.
No adulterants, artificial coloring agents, or added fillers should be present.
5. Aroma & Flavor
Spices should retain their natural, characteristic aroma, which indicates freshness and high essential oil content.
Any off-smells, mustiness, or rancidity suggests spoilage or improper storage.
6. Texture & Density
Whole spices should be firm, intact, and free from excessive brittleness or shriveling.
Ground spices should have a smooth, fine consistency with no hard particles or excessive fibrous content.
7. Insect & Pest-Free
Spices must be free from live or dead insects, larvae, and pest infestations.
Proper handling and storage conditions should prevent any contamination by rodents or insects.
8. Ash & Volatile Oil Content
The ash content must remain within regulatory standards to ensure purity.
The volatile oil percentage, which determines the spiceâ??s potency and aroma, should meet the expected threshold for each type of spice.
9. Packaging & Storage Stability
Spices should be packaged in moisture-proof, airtight containers to preserve freshness and prevent contamination.
Proper storage conditions include a cool, dry place away from direct sunlight and strong odors.
1. General Requirements
Organic spices must be cultivated, processed, and packaged in compliance with organic farming standards such as USDA Organic, EU Organic, or other recognized organic certifications. These spices should be free from synthetic pesticides, herbicides, fertilizers, and genetically modified organisms (GMOs).
2. Product Characteristics
Appearance: Clean, uniform, and free from foreign matter
Color: Natural color characteristic of the spice variety
Aroma & Flavor: Fresh, strong, and typical of the spice, without off-odors
Texture: Whole, crushed, ground, or powdered as per specification
Purity: Minimum 99% purity, depending on the spice type
3. Chemical Parameters
Moisture Content: Typically 10% (varies by spice type)
Essential Oil Content: As per standard specifications for each spice
Ash Content: Within permissible limits
Pesticide Residue: Below the maximum residue levels (MRLs) set by organic certification bodies
Heavy Metals (Lead, Arsenic, Cadmium, Mercury): Within permissible limits
4. Microbiological Requirements
Total Plate Count (TPC): Within allowable limits
Yeast & Mold Count: Within permissible limits
Salmonella: Absent in 25g sample
E. coli & Coliforms: Within allowable limits
5. Packaging & Labeling
Packaging Material: Food-grade, eco-friendly, and moisture-proof
Labeling: Must indicate Certified Organic, spice name, batch number, net weight, expiry date, country of origin, and organic certification logo
6. Storage & Shelf Life
Storage Conditions: Cool, dry, and well-ventilated area away from direct sunlight
Shelf Life: Typically 12-36 months, depending on spice type
