India produces a very large share of the world's spices, and for a long time that trade ran on relationships and visual inspection. It does not any more. The buyers placing repeat orders now specify measurable parameters and expect a lab report against them.
Turmeric: it is about curcumin
Turmeric is bought on curcumin content, expressed as a percentage. Ordinary commercial turmeric sits at the low end; the varieties grown for the extract trade run considerably higher. Lakadong turmeric from Meghalaya has built a reputation on unusually high curcumin, and buyers now ask for it by name.
Two markets, two sets of requirements:
- Culinary buyers care about colour, aroma, moisture and cleanliness. Finger versus bulb matters, and so does polish.
- Extraction and nutraceutical buyers care almost entirely about curcumin percentage and heavy metals. Appearance is close to irrelevant.
Chilli: colour and heat, measured separately
Two independent numbers describe a chilli, and confusing them causes real problems:
- ASTA colour value measures the intensity of the red pigment. Higher means a deeper colour in the finished dish.
- Scoville heat units measure pungency.
They are not correlated. Byadgi chilli from Karnataka is prized for high colour and modest heat — it is what goes into paprika-style applications and colour extraction. Guntur chilli from Andhra Pradesh delivers heat. A buyer who orders "red chilli powder" without stating either number is going to be surprised by what arrives.
The compliance issue that reshaped the trade
The compliant alternative is steam sterilisation, which reduces microbial counts without a chemical residue. It costs more and it is gentler on volatile aroma compounds than it used to be, but it is the only route for EU-facing product. Any exporter quoting you spices for Europe should be able to state clearly how the microbial reduction was done.
Alongside ETO, the standing requirements are:
- Aflatoxin limits — particularly relevant for chilli, nutmeg and paprika
- Pesticide residues against the destination's MRL list
- Heavy metals — lead in particular, historically an adulteration route in ground turmeric
- Salmonella — absence in a stated sample size
Whole versus ground
Whole spice travels better. It holds aroma longer, is harder to adulterate, and lets the buyer control the grind. Ground spice is more convenient and commands a better price per kilo, but it oxidises faster and invites questions about what else is in the bag. Most serious importers buy whole and grind at destination; retail-facing buyers take ground under their own label.
What to put in your enquiry
An enquiry that gets a fast, accurate quotation contains: the spice and variety, whole or ground, the specification numbers you need (curcumin, ASTA, SHU, moisture, volatile oil), your destination country, sterilisation method required, packing format, and quantity. Without the destination we cannot tell you whether the lot is compliant, and without the specification we are guessing at your price point.