Organoleptic Properties: Color and flavor profile vary depending on the specific blend (e.g., golden-yellow for Curry Powder, deep brown for Garam Masala), formulated for a highly aromatic and balanced taste.

Moisture Content: 10% max (standard for ground mixed spices).

Total Ash Content: 7% max.

Acid Insoluble Ash: 1.5% max.

Major Defects: 1% max.

Foreign Matter: NIL.

Total Plate Count (T.P.C.): <500,000 / G

Coliforms: <100 / G

E.coli: NIL

Molds & Yeasts: <1000 / G

Staph.aureus: <100 / G

B.cereus: <100 / G

Salmonella: NIL / 25 G

Base Processing: Premium whole spices are meticulously sourced, cleaned, and dry-roasted at precise temperatures to release volatile essential oils.

Preparation Phase: Individual spice components are lifted from the feeding point, washed if necessary, and completely dried before processing.

Refinement Phase: Spices are ground to the required mesh size and transferred to stainless steel industrial blenders to ensure a perfectly homogenous and uniform mixture.

Safety & Sorting Phase: The final blend is sorted by a "Sortex Machine". It then passes through a magnet detector, and subsequently passes through a highly sensitive metal detector during the filling of bags.

Final Export Preparation: The manufacturing concludes with strict weighing and bag sealing. Each bag is systematically checked for exports, followed by dispatch and storage in a climate-controlled environment.

Harmonized System (HS) Code: For mixtures of two or more spices, this is 0910.91.00.

Minimum Order Quantity (MOQ): 1MT, 5MT, 10MT, 20MT, 1FCL, etc.

Packaging Details: 250gm, 500gm - Available bulk options (e.g., 20 kg PP bags, or multi-wall paper bags with inner poly-liners).

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