Spice sourcing

Commercial specifications go beyond the spice name.

Grade, form, origin, moisture, quality parameters, packing and destination requirements shape each qualified sourcing conversation.

Sourcing scope

Spice categories

Categories indicate sourcing scope, not guaranteed stock or specifications. Each potential supply requires independent testing and agreement.

Define origin, variety, density, berry size, moisture, sterilisation and residue requirements.

State origin, grade, capsule size, colour, moisture, packing and laboratory parameters.

Specify finger or bulb, variety, curcumin, moisture, polish, whole or powder form and contaminants.

Clarify fresh or dried form, origin, size, fibre, moisture, treatment and packing.

Include variety, colour, heat level, stem status, aflatoxin, residue and microbiological limits.

Define whole or ground form, purity, moisture, volatile oil, foreign matter and packing.

State form, grade, size, moisture, origin, aflatoxin needs and destination compliance.

Specify grade, head or stem tolerance, size, volatile oil, moisture and cleaning standard.

Set seed size, purity, colour, moisture, residue and packing expectations.

Describe mesh, formulation, sterilisation, private label, oil or oleoresin parameters and packaging.

Qualification essentials

Requirements vary by product and destination. Values should be supported by representative samples and current laboratory evidence.

State variety, origin preference, whole, cracked, ground, oil or oleoresin form and the relevant commercial grade.

Set applicable moisture, density, size, curcumin, volatile oil, residue, microbiological and aflatoxin limits.

Define quantity, pack size and material, private-label needs, destination and required certifications.