Indian Spices

India accounts for the largest share of global spice production, and the reason is geography: within one country there are separate agro-climatic belts that each excel at a different crop. Coriander from Rajasthan, turmeric from Erode and Nizamabad, black pepper from the Malabar coast, cardamom from Idukki, fennel from Gujarat, cloves and cinnamon from the south. Buying well means buying each spice from its own belt rather than from a single convenient trader.

That is exactly how our spice programme is built. We consolidate whole and ground spices across those belts into a single documented shipment, so an importer can fill a container with fifteen different lines and still receive one invoice, one set of documents and one point of contact.

Whole spices are cleaned, de-stoned, sortex-graded and, where required, steam-sterilised. Ground spices are milled under controlled temperature to protect volatile oil content, then sieved to the agreed mesh and packed in barrier material so aroma survives the voyage.