How a lot is handled
Cleaning, sorting and quality checks for export spices
The same five stages as on the home page, with the checks and paperwork behind each one. Nothing here is a certificate; it is how we work and what you can ask to see.
What happens to every lot
Buying and intake
Lots are bought in the Unjha yard or from grower groups, weighed in and tested for moisture. Wet lots are dried or refused.
Cleaning
Pre-cleaner, air-screen sieves and destoner remove dust, stalks and stones. A 500 g sample is kept from each lot for a year.
Grading
A gravity separator and, for high-purity grades, a second pass and a hand-picking table.
Packing
New bags only, check-weighed, stitched and marked with the lot number.
Stuffing
Container inspection, kraft lining, desiccant, fumigation if required, photos and the seal number.
Checks you can ask for
- Pre-shipment sample by courier before loading
- In-house purity, moisture and admixture results per lot
- Third-party lab report (residues, microbiology, aflatoxin) at a lab you name
- Inspection by your own surveyor at the stuffing
- Photos of bags, marks, stuffing and seal
Lab tests are paid per test and agreed before the order. We never claim a result we have not received.
Documents with each shipment
- Commercial invoice and packing list
- Bill of lading
- Certificate of origin
- Phytosanitary certificate
- Fumigation certificate, where required
- Certificate of analysis for the lot
- Spices Board quality certificate, where your market asks for it
- Health certificate, where required
Registrations
- Importer Exporter Code (IEC)
- [IEC number placeholder]
- FSSAI licence
- [14-digit FSSAI placeholder]
- Spices Board CRES
- [Registration placeholder]
- APEDA RCMC
- [Registration placeholder]