Exporting spices from India
Which code your spice falls under, which registrations you need, and the lab tests that decide whether a container is accepted.
Start with your product's code
Spice rules change from one product to the next, so the first job is to find your exact code. Duties at the destination, lab tests and paperwork all follow from it. Confirm the 8-digit Indian code with your customs broker before you ship.
- 0904 — pepper and dried chillies
- 0909 — cumin, coriander, fennel and other seed spices
- 0910 — turmeric, ginger, saffron and curry blends
- 0908 — cardamom, nutmeg and mace
Registrations you need before the first shipment
An Import Export Code (IEC) from DGFT is required for every export. It costs ₹500 and is usually issued within a few days.
Registration with the Spices Board of India is compulsory for cardamom exporters and strongly advised for everyone else: it gives you access to its testing labs and to export incentives.
If you process, pack or manufacture spice products, you also need an FSSAI licence; exporters need the central licence.
The tests that decide acceptance
Most rejected spice containers fail on residues, not on quality. The EU is the strictest buyer: ethylene oxide has zero tolerance, and many pesticides used in India are not approved there at all.
Aflatoxins develop when spices are stored badly. The EU limit is 5 ppb for aflatoxin B1 and 10 ppb in total; the US FDA allows 20 ppb in total. Chillies and turmeric are the most exposed.
Test every consignment at an NABL-accredited lab before it ships. A full panel costs roughly ₹8,000–20,000 per sample and takes 5–7 working days. That is small next to the cost of a rejected container.