Third-party, not self-certified
Lab figures come from independent laboratories. We do not issue our own analysis certificates and would not ask you to trust one.
Quality & compliance
Every spice has one number that governs its price. We name that number, put it in the offer, and let you test it before you pay.
Our position
We would rather lose an order than hide a grade
The spice trade has a standard trick: quote a price without naming the specification, deliver the cheapest lot that vaguely matches, and argue afterwards. It works exactly once per customer. We are not interested in a business built on one-time buyers.
So every offer names the grade, the origin, the packing and the governing specification. If a lot is a lower grade, we say so and price it lower. If you need a lab report, we arrange one. If a consignment fails at intake, we reject it rather than blending it away into good stock.
- Sample first. Drawn from the actual lot, not a display tin.
- Written specification. Grade, moisture, purity and the spice-specific figure that matters.
- Segregated storage. Clove, chilli and cardamom kept apart so aromas do not migrate.
- Off the floor, on dunnage. Damp concrete is where good spice quietly goes bad.
- FIFO rotation. Intake inspection on arrival, oldest stock released first.
- Documented rejection. Bales failing moisture or mould checks go back, not into the stack.
Testing we can arrange
Through independent laboratories in Dhaka and Chattogram, at buyer's cost or shared, depending on the order.
- Moisture, total ash and acid-insoluble ash
- Volatile oil content
- Curcumin content and ASTA colour value
- Aflatoxin B1 and total aflatoxin
- Pesticide residue screening
- Total plate count, yeast, mould, Salmonella, E. coli
- Heavy metals, including lead in ground turmeric
Documents we assemble
- Commercial invoice and packing list
- Certificate of origin
- Phytosanitary certificate
- Fumigation certificate
- Bill of lading or airway bill
- Third-party certificate of analysis
- Insurance certificate
Reference
Which specification matters for which spice
Use this to write a proper enquiry. A specification-shaped question gets a specification-shaped quotation.
| Specification | Applies to | Why it decides price |
|---|---|---|
| Moisture content | Every spice | Too high and it moulds in your godown; too low and aromatic spices crumble and lose oil. Declared per consignment. |
| Purity / foreign matter % | Seeds and whole spices | Stone, stalk, dust and chaff. The gap between 98% and 99.5% is exactly what your cleaning line has to remove. |
| Bulk density (g/l) | Black and white pepper | The number that moves pepper price more than origin does. Quoted as 500, 550, 580 or 600+ GL. |
| Screen size (mm) | Green cardamom | 6.5, 7.0, 7.5 or 8.0 mm bold. Bigger pods cost more and display far better. |
| ASTA colour value | Dried red chilli, paprika | Colour strength, independent of heat. High-colour Byadgi lines are bought on this rather than pungency. |
| Curcumin % | Turmeric | 2%, 3% or 4%+. Extraction buyers and premium brands pay for the higher figure. |
| Volatile oil % | Clove, cardamom, cassia, star anise | The aroma you can measure. Old or badly stored stock fails here even when it looks perfect. |
| Headless / whole-flower % | Clove, star anise | Cosmetic for grinders, critical for whole-spice retail packing. |
| Total & acid-insoluble ash | Ground spices | Acid-insoluble ash is sand and soil specifically — a straightforward adulteration signal. |
| Aflatoxin, pesticide, microbiology | Chilli, nutmeg, ground spices | Third-party lab analysis on request; effectively mandatory for export-bound consignments. |
| Species verification | Star anise; cinnamon vs cassia | Illicium verum against toxic Illicium anisatum; true cinnamon against cassia and its coumarin level. |
Honest disclosure
What we do not claim
We are a trading house, not a certified processing plant. We will not print a certification we do not hold, and we will tell you where the limits of our control are.
Origin processing belongs to origin
For imported lots, cleaning and sterilisation happen at origin. We verify by sample and by report, and name the processor's specification rather than implying it is ours.
Storage is where we add control
What we genuinely control is intake inspection, segregation, moisture management and rotation in Dhaka. That is where most spice quality is lost, and where we hold the line.
Send us a specification, not just a spice name
Grade, purity, moisture, density, quantity, delivery point. The tighter your enquiry, the tighter the quotation you get back.