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XINYISmart Service
Whole and ground

Spices from the origins that define them

Sarawak pepper, Kerala cardamom, Guntur chilli, Alleppey turmeric — spice is one of the few commodities where origin still decides the price. We buy at those origins, clean and grade to ASTA standards, and offer steam sterilisatio…

02  /  How we produce it

Producing spices & seasonings.

Sarawak pepper, Kerala cardamom, Guntur chilli, Alleppey turmeric — spice is one of the few commodities where origin still decides the price. We buy at those origins, clean and grade to ASTA…

How this spice is cleaned, dried and graded

Material is taken from contracted origin growers and partner processing mills, then cleaned, destoned, de-stemmed and dried to the contract moisture on our own line. Volatile oil content is the value in a spice and it is destroyed by heat, so drying is run low and slow rather than fast — it costs us throughput and it is the reason our oil figures hold. Bulk density and sieve fraction are set on the calibration screens, and steam sterilisation is available where the destination or the buyer's own retailer audit requires a microbial ceiling.

Quality control

We record moisture, volatile oil, total ash and acid-insoluble ash, light berries, extraneous matter and ASTA cleanliness. Aflatoxin and pesticide residue are screened against the destination MRL, and for European buyers we test against the EU limit rather than the origin standard, which is a different number and a common cause of rejection.

Packing and private label

Standard export packing is 25 kg or 50 kg jute or multiwall paper sacks with a food-grade liner, or vacuum packing where volatile oil retention matters. Ground product runs under nitrogen flush. Retail jars, pouches and grinder packs run under your brand on our own line.

Cleaning, grading and sterilisation

Whole spices are destoned, de-dusted and gravity separated, then metal detected. Steam sterilisation is available for buyers under BRC, IFS or FSSC 22000 schemes; we do not use ethylene oxide. Ground spices are milled cryogenically where volatile oil retention matters.

Testing that matters at your gate

We report volatile oil, moisture, ash, acid insoluble ash, ASTA colour value for chillies and paprika, curcumin content for turmeric, piperine for pepper, and a full pesticide residue screen against EU MRLs. Salmonella, E. coli, yeast and mould counts accompany sterilised lots.

Formats we ship

Whole spice in 25 kg or 50 kg jute and PP bags. Ground spice in 25 kg multiwall paper bags with PE liner or in food-grade fibre drums. Retail packing under your brand from 50 g upward, subject to one container per SKU.

03  /  Spices

Questions about this division.

01What is ASTA colour value and why does it matter for chilli?
ASTA colour value measures the extractable colour in a chilli or paprika. Higher values mean deeper red pigment, which matters to sauce, snack and seasoning manufacturers who buy chilli as much for colour as for heat. We contract on a stated ASTA figure, not on a description.
02Can you supply steam-sterilised spices?
Yes. Steam sterilisation is available on pepper, turmeric, chilli, coriander, cumin and most whole spices, with microbiological certificates issued per lot. We do not offer ethylene oxide treatment.
03Do you offer ground and blended spices?
Yes. We mill to your mesh specification and produce blends to your recipe under a confidentiality agreement, packed in bulk or in retail units under your brand.
Next step

Need a firm price on spices?

Send the grade, the quantity, the destination port and the Incoterm. A named trader replies within 48 hours.