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Spices & mustard oil export from Bangladesh

Turmeric, dried red chilli, coriander and panch phoron, whole or ground, plus cold-pressed mustard oil, cleaned and packed to your specification.

Fresh ginger rhizomes collected for gradingGraded ginger packed into export cartonsGinger weighed basket by basket before packing
Our own packing house and collection points. No stock photography.

Specification

HS code0910.99
Product groupGrocery & dry goods
LinesTurmeric powder, dried red chilli, coriander powder, cumin blends, bay leaf, panch phoron, mustard oil
CleaningDestoned, sieved and metal detected before packing
TestingAflatoxin, Sudan dye on chilli lines, and microbiology available per lot
MoistureBelow 10%, certificate per lot
Mustard oilCold pressed, HS 1514.11, in 250 ml to 5 litre packs
Packing100 g, 200 g and 500 g retail packs, or 25 kg bulk sacks
Storage temperatureAmbient, dry container
Shelf life24 months
Freight modeSea (dry)
Minimum order5 MT bulk / 1 x 20 ft mixed retail
SeasonYear round
IncotermsFOB, CFR, CIF, CPT, DAP

Varieties and grades

TurmericDried red chilliCorianderPanch phoronBay leafMustard oil

Where we ship spices & mustard oil

Each lane below has its own entry system and certificate package. Open the lane for your country to see what a consignment needs before it can clear.

How an order runs

  1. You send the specification, destination and volume per shipment.
  2. We return a quotation with Incoterm, packing, grade and certificate list within 4–6 working hours.
  3. Proforma invoice and sales contract are issued; you open the L/C or arrange T/T.
  4. Production is booked, grading is inspected, and a pre-shipment sample or photo set is sent for sign-off.
  5. Consignment is packed, certified, loaded and the full document set goes to your bank and broker.

Questions buyers ask

Do you supply aflatoxin and Sudan dye reports?

Yes, per lot from an accredited laboratory. Chilli lines into the EU and UK are sampled actively for Sudan dye, so we screen before shipment rather than after a border hold.

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