Exporting spices from India: registration, quality specs and testing explained

India is the world's largest producer and exporter of spices, shipping chilli, turmeric, cumin, pepper, cardamom, coriander and many more to over a hundred countries. Demand is strong, but so is scrutiny. Shipments that fail food safety tests at the destination are rejected, destroyed or sent back, and repeated failures can put an exporter on an import alert.

This guide covers the registrations you need, the quality and safety parameters buyers check, and practical ways to reduce the risk of rejection.

Registrations you need

Importer Exporter Code (IEC)

Every exporter of goods from India needs an IEC, issued online by the Directorate General of Foreign Trade (DGFT). It is linked to your PAN.

Spices Board registration (CRES)

Exporters of spices listed under the Spices Board Act must hold a Certificate of Registration as Exporter of Spices (CRES) from the Spices Board of India. The CRES is valid for a set period and must be renewed. The Spices Board also offers quality evaluation labs, export promotion schemes and market information.

FSSAI licence

As a food business, you need an FSSAI licence or registration appropriate to your activity (processing, storage, export). Exporters of food generally need a central licence.

Other registrations

Depending on your setup, you may also need GST registration, an AD code registered with customs at your port, and registration with an export promotion council. Our guide on how to start exporting from India covers these steps.

Quality parameters buyers specify

Contracts for spices typically specify:

• Moisture content (%): excess moisture causes mould and aflatoxin growth.
• Extraneous matter and foreign matter (%): stones, stems, dust, insect parts.
• Volatile oil content for aromatic spices such as pepper, cardamom and cumin.
• Curcumin content for turmeric.
• Colour value (ASTA units) and pungency (often in Scoville or capsaicin content) for chilli.
• Particle size for ground spices.
• Cleanliness specifications: many US buyers refer to American Spice Trade Association (ASTA) cleanliness specifications; EU buyers refer to European Spice Association (ESA) guidance.

Food safety tests that cause rejections

These are the most common reasons spice shipments fail:

• Pesticide residues above the destination's maximum residue limits (MRLs). The EU has some of the strictest MRLs in the world, and limits can be close to zero for some pesticides.
• Aflatoxins and ochratoxin A, mould toxins that develop in poorly dried or stored produce, especially chilli, nutmeg and turmeric.
• Microbial contamination, particularly Salmonella.
• Ethylene oxide (ETO) residues. ETO has been used to sterilise spices but is banned for this purpose in some markets, and Indian spices have faced high-profile rejections over it in recent years.
• Illegal dyes such as Sudan dyes in chilli and turmeric products.
• Heavy metals such as lead.

Know the rules of each destination before you sign a contract, because what passes in one market can fail in another.

How to reduce the risk of rejection

1. Source carefully. Work with farmer groups and suppliers who follow good agricultural practices and keep spray records.
2. Dry and store properly. Dry to safe moisture levels quickly, store in clean, dry warehouses, and control pests without banned chemicals.
3. Use approved sterilisation. Steam sterilisation is widely accepted for reducing microbial load without chemical residues.
4. Test before shipping. Test every lot at an accredited (NABL or ISO 17025) laboratory for the parameters your buyer and destination require. Keep the reports.
5. Use traceable lot numbering. If a problem arises, you need to identify and isolate the affected lot quickly.
6. Agree specifications in writing. Attach the buyer's specification sheet and the test methods to the contract.

Documents that travel with a spice shipment

• Commercial invoice and packing list
• Shipping bill and bill of lading or airway bill
• Certificate of origin (preferential where a trade agreement applies)
• Phytosanitary certificate, issued by the Plant Quarantine authorities for whole spices and some other products
• Health certificate or export certificate if required by the destination
• Test reports (pesticides, aflatoxin, microbiology) and certificate of analysis
• Fumigation certificate if required

Our export documentation checklist explains each document.

Packing and labelling

Use food-grade packing that protects against moisture and contamination: multi-wall paper bags with liners, jute bags with liners, or vacuum and nitrogen-flushed packs for retail. Labels must meet the destination's requirements for language, ingredients, origin, net weight, lot number and dates.

Frequently asked questions

Do I need Spices Board registration to export spices?

Yes. Exporters of spices listed under the Spices Board Act need a Certificate of Registration as Exporter of Spices (CRES) from the Spices Board of India, in addition to an IEC.

Why do spice shipments get rejected?

The most common reasons are pesticide residues above the destination's limits, aflatoxins, Salmonella, ethylene oxide residues, illegal dyes and heavy metals. Testing every lot before shipment is the best protection.

Can I sterilise spices with ethylene oxide?

Ethylene oxide is banned for this purpose in several markets, including the EU. Use accepted methods such as steam sterilisation, and check the rules of each destination.

Which lab should test my spices?

Use a laboratory accredited to ISO/IEC 17025 (NABL accreditation in India) for the parameters your buyer and destination require. The Spices Board also operates quality evaluation laboratories.

Find spice suppliers and buyers on GlobalMart

Browse suppliers in whole spices, ground spices and herbs and extracts, or look at current trade leads from buyers. Buyers can post a requirement with variety, grade, quality parameters, test requirements, packing and destination.