Why food containers get held at port, and which document was usually missing
Spice consignments are stopped for paperwork far more often than for quality. Demurrage accrues daily while it is sorted out.
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Cardamom grading: what you are paying for between 6mm and 8mm
Capsule size, green colour and volatile oil are three different things, and they do not move together.
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HS codes for Indian spices: getting the classification right before it costs you
Whole and ground versions of the same spice sit under different headings. Misclassification means wrong duty, delayed clearance, or both.
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How to write a spice specification a supplier can actually hold
A good specification is enforceable. Most are not, because they state preferences rather than measurable limits with methods attached.
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Moisture: the specification line that decides whether your container arrives clean
Most spice consignments that arrive mouldy or caked were within specification when they were packed. The problem is what happens…
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Black pepper bulk density: what 500 g/l and 550 g/l really tell you
Pepper is graded on weight per litre, and the number is a good proxy for everything a buyer cares about.
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Steam sterilisation and the end of ethylene oxide
ETO is no longer an option for EU-bound spices. Steam works, but it changes the product — and the specification…
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Teja or Byadgi: choosing the right Indian chilli for what you are making
One is bought for heat, the other for colour. Getting this wrong is the most common sourcing mistake in Indian…
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Turmeric curcumin content: choosing between 3%, 4% and 5%
Curcumin is what turmeric is priced on. Which percentage you need depends entirely on whether you are colouring food or…
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EU residue limits: what actually stops an Indian spice consignment
The EU sets a maximum residue level per pesticide per commodity, and anything unlisted defaults to 0.01 mg/kg. That default…
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Cumin purity: what the difference between 99% and 99.5% actually buys you
Half a percentage point on a cumin contract is a real price difference. It is also a real processing difference…
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ASTA colour value: what it measures, and why your chilli looks different on arrival
ASTA is an extractable-colour measurement, not a visual grade — and it falls during storage. Here is how it is…
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