Nigeria
Plateau, Kaduna, Kano
Turmeric, dried chilli, and ginger-family spices.
Spices programme
Various — Curcuma, Capsicum, Piper, SyzygiumTurmeric, chilli, black pepper, and cloves from African origins.
A focused spices programme covering turmeric, dried chilli, black pepper, and cloves for ingredient houses, spice blenders, and food manufacturers.
- Origin countries
- 0
- Harvest windows
- 0
Named origins, documented grades, one working desk.
Programme overview
Our spices programme covers a concentrated set: turmeric, dried chilli, black pepper, and cloves. We source primarily from Nigeria, Uganda, Madagascar, and Cameroon, working with qualified processors and exporters who can meet international microbial and pesticide standards.
Buyers include spice blenders, ingredient houses, food and beverage manufacturers, and pharmaceutical formulators. Every commodity within the programme is treated as a distinct commercial lot with its own grading, testing, and documentation rhythm.
Same rhythm as every other crop — only the calendar and the grading language change.
Operating notes
- Programme is deliberately focused — we do not chase every spice, we concentrate on where origin supply is reliable.
- Each spice within the programme has its own grading and documentation rhythm.
- Contracts specify active-ingredient thresholds, not just commodity grade.
Origins
Where the spices comes from.
Named lanes, not abstract map pins.
Each origin is an active sourcing lane with named suppliers, grading discipline, and documented export readiness.
Uganda
Central and Western regions
Vanilla, chilli, and complementary spice volumes.
Madagascar
Sava and Sambava
Cloves and black pepper with established export discipline.
Cameroon
Southwest region
Penja white pepper and complementary volumes.
Harvest window
- Turmeric: November to February
- Chilli: October to March
- Cloves: October to February
- Black pepper: year-round with regional peaks
Price drivers
- Active-ingredient content (curcumin, ASTA, oleoresin)
- Microbial and pesticide compliance burden
- Origin weather and production windows
- End-market demand cycles
The map is a handshake, not a pin.
Grading & load
How the lot is specified,
how it rides the vessel.
Grading & quality
- Turmeric: curcumin 3% – 5%
- Chilli: dried whole / crushed / powder
- Black pepper: MG1 ASTA / 550 g/l
- Cloves: hand-picked / machine-cleaned
Moisture
10.0% – 12.0% depending on spice
Packing & load
- Polypropylene bag — 25 kg / 50 kgFood-grade liners
- Carton — 20 kgSpeciality and retail-grade lots
Container fit
10 – 18 MT depending on spice and packaging
A grade is a promise, enforced by the independent surveyor.
Where it lands
The buyers on the other end.
The ports that receive them.
Primary buyers
- Spice blenders and seasoning houses
- Ingredient and flavour manufacturers
- Food and beverage processors
- Pharmaceutical and nutraceutical formulators
Destination markets
HamburgRotterdamNew YorkDubaiMumbaiSingapore
Incoterms
FOBCFRCIF
A real port, a real buyer, a real document pack.
Documentation & compliance
The paperwork
a buyer can pick up and trust.
Documents issued
- Phytosanitary Certificate
- Certificate of Origin
- Quality Certificate (active ingredient, moisture, microbial)
- Fumigation Certificate
- Bill of Lading
- Commercial Invoice and Packing List
- Pesticide residue report on request
Certifications supported
- Organic (EU / NOP)
- BRC / FSSC 22000
- Kosher / Halal on request
Quality checks
- Active-ingredient test against contractual specification
- Pesticide residue and microbial screen for EU buyers
- Moisture verification at warehouse
Evidence, not claims.
Next step
Share a spec.
We come back with origin, price, and paperwork.
Other programmes
Cocoa
Open programme →West African origin cocoa for grinders, processors, and chocolate manufacturers.
Coffee
Open programme →Washed Arabica and screen-graded Robusta from East African origins.
Sesame
Open programme →