Exporting Premium Tobacco · Cashew · Rice · Turmeric · Spices from Andhra Pradesh, India
Available whole, split, powder and oleoresin. Lab-tested for purity, moisture, volatile oil and aflatoxin compliance.
Guntur S4, Teja, 334 and Wonder Hot varieties. High ASTA colour and capsaicin. India's most exported spice.
Bold single whole cumin with high volatile oil. Dominant in 🌍 Middle East and European spice markets. Sortex cleaned.
Eagle and Scooter varieties. High essential oil content. Used in curry powder blends and pickling worldwide.
Malabar and Wynad varieties from Kerala. 500–650 g/L bulk density. Piperine-rich for premium spice blends globally.
Kerala Alleppey Green Extra Bold (AGEB). Intense eucalyptus aroma for premium baking and beverages. Queen of Spices.
Amber clean seeds from Rajasthan. Used in curry powder, health foods and pharmaceutical formulations.
Yellow, brown and black mustard from Rajasthan and Madhya Pradesh. Cold-press oil and culinary grade.
Sweet fennel with high volatile oil. Popular in Italian cuisine, herbal teas and pharmaceutical applications.
Kerala and Wayanad dried ginger. High gingerol content. EU pesticide limit compliant. Widely exported to Europe and Gulf.
High eugenol content (18–22%). Used in flavouring, dentistry and pharmaceutical industry.
Erode and Nizamabad processing. 2–5% curcumin, ASTA colour 180+. Food-grade and pharmaceutical-grade available.
50%+ oil content. Sortex cleaned. Used in tahini, bakery and confectionery globally.
Highest capsaicin, deep red colour; most exported Indian chilli variety. ASTA colour ≥80.
Balanced heat and colour; popular in spice blending and food processing.
Volatile oil ≥2.5%; bold aroma. Eagle and Singapore varieties available.
FAQ, Tellicherry, Garbled grades. Piperine ≥4%; 550–600 g/L bulk density.
7mm+ bold grade. Volatile oil ≥7%; premium Gulf and European export.
Eagle and Badami varieties; 99% purity; split or whole on request.
Kerala and Supari varieties; pungent; used in food processing and beverages.
Sweet, aromatic variety; used in food and confectionery.
Each spice is sourced from its established growing region through direct grower and mandi relationships, matched to the grade the buyer requires.
Spices are harvested at the correct maturity stage, which determines colour, volatile oil content and overall market grade.
Material is sun- or mechanically dried to the moisture level appropriate to each spice, protecting it against mould during storage and transit.
Destoners, sieves and air classifiers remove dust, stalk, stones and other foreign matter from the lot.
Colour sorters and size graders separate discoloured, immature and off-grade material, producing a uniform export lot.
Where the buyer requires it, spices are steam-sterilised or milled and sieved to the specified mesh before packing.
Lots are checked against agreed buyer specifications before packing, with laboratory testing arranged where applicable.
Spices are packed in jute, PP or food-grade liners to buyer specification and prepared for container loading with applicable documentation.
Registration with the Spice Board of India — the apex body regulating quality and export of all Indian spices including Red Chilli, Cumin, Pepper and Cardamom.
Import Export Code — mandatory for all export operations covering our full range of Indian spices.
Food Safety certification ensuring all spices are free from contamination, adulteration and meet international food-grade standards.
Plant Quarantine certification for spice commodities — required by importing countries for regulatory clearance.
Sourcing, processing and export preparation of spices at KSR Exports.
Request pricing, samples or export documentation. Our team responds within 24 hours.
+91 76719 19744