Mechanised cleaning
Maintains water activity and moisture while removing foreign matter for improved quality.
Manufacturing & quality
From field to sealed pack, under one certified roof
Our spices are processed in a global spices processing facility, a BRCGS Grade AA site handling more than 70,000 MT of spices a year, with proven processing technology for taste and aroma retention. This is the route your product takes.
- 01
Farm & backward integration
IPM crop value chains for chilli, turmeric, cumin, coriander, ginger, curry leaves and fennel across 210+ villages and 55,000+ hectares.
- 02
Mechanised pre-processing
Mechanised cleaning, AI-based colour sortex and de-stemming deliver 97–99.5% clean seed spices, uniform colour and controlled foreign matter with minimal human intervention.
- 03
Steam sterilisation
Eureka-validated for 5-log reduction, bringing total plate count below 10,000 CFU while retaining colour and aroma. Batch and continuous sterilisers, plus a dedicated organic line. Irradiation available where specified.
- 04
Grinding & blending
Integrated sterilisation and grinding unit running at 2.5 MT/hour and 20,000 MT/year, with granulation control from coarse to fine on dedicated chilli powder, chilli crushed, turmeric and multi-product lines.
- 05
Laboratory release
NABL, APEDA and EIC accredited QC lab: pesticide residue, mycotoxin, heavy metal and microbiological testing with 100% incremental sampling before release.
- 06
Packing & shipping
Bulk 10–500 kg and retail 0.7 g–15 kg, including sachet, mono carton and zip-lock pouch, then shipped and cleared into Australia.
Advanced tech solutions
Mechanised pre-processing
Mechanisation in cleaning, sortex and de-stemming has been one of the key innovations in this spice value chain, focused on delivering the critical parameters buyers specify.
Cumin sortex
AI-based colour sortex delivers uniform colour and better cleaning efficiency.
De-stemming mechanisation
Controls foreign matter with minimal human intervention across chilli lines.
Steam sterilisation
Steam-sterilised spices comply with global food safety standards while retaining superior quality and natural integrity. The integrated sterilisation and grinding unit is Eureka validated for 5-log reduction, runs at 2.5 MT/hour and 20,000 MT per year, reduces total plate count below 10,000 CFU and operates to ISO Class 8 clean room standards with superior visual colour retention.
Manufacturing excellence
What the facility can do for you
- State-of-the-art processing lines
- 75,000+ MT/annum processing capacity
- BRC, Organic, RFA, SEDEX, Halal and Kosher standards
- ISO Class 8 standard clean room
- FSMA compliant manufacturing facility
- BRC A+ certified, unannounced audit
- Biometric and CCTV monitored food defence
- 13 PCQA trained personnel
- Audit-ready, wet-washable clean room infrastructure
- Digital FSMS with real-time data capture and alerts
- Dedicated organic line
- Retail packing automation
Product scope
- Tropical Spices
- Chilli, Cassia, Cinnamon, Ginger, Turmeric
- Seed Spices
- Coriander, Cumin, Fennel, Fenugreek, Celery
- High Volatile Oil Spices
- Clove, Cardamom, Black Pepper
- Sterilised Products
- Organic, blended masalas and allergen-compliant spices
Quality control laboratory
Accredited by NABL, APEDA and EIC
Every consignment is released against laboratory results, not assumptions. The lab is also recognised by IOPEPC and the World Spice Organisation, and has a proven track record of no port rejections and superior proficiency testing scores.
- 650+ pesticide residues screened
- Highly sensitive quantification at 0.005 ppm LOQ
- Heavy metal analysis at trace level, lead, cadmium, mercury, arsenic
- Microbiological testing to IS, ISO and FDA-BAM standards
- Mycotoxin testing
- 100% incremental sampling protocol
- GC-MS/MS, LC-MS/MS, RT-PCR, ICP-MS, HPLC and ELISA equipment
- 45+ qualified team members, no port rejections, superior PT scores
Product development
A spice library of 320 blends and 65 seasonings
Blends are developed by an experienced multi-disciplinary team in close collaboration with the master chefs of leading hotel kitchens, a rare advantage that lets us co-create a signature profile for your menu rather than sell you someone else's recipe.
Formulation lab
Custom spice blends developed for consistency and superior taste across global and authentic Indian cuisines, from a repository of 300+ blends that can be readily customised.
Sensory lab
A dedicated facility evaluating taste, aroma, texture and overall sensory experience so every spice or blend meets the highest flavour standards.
Application lab
A recipe innovation hub designing and testing culinary solutions for diverse cuisines, in collaboration with experienced professional chefs.
Packaging & private labelling
Packed the way your operation needs it
Bulk packing
Jumbo packs to 500 kg and bulk packs from 20 kg upward. Bale press for whole chilli shipments giving a 35% loadability increase.
Retail packing
Customised packaging from 0.7 g to 15 kg, pouches 10 g to 5 kg, mono carton packs and zip-lock pouches.
High-speed automation
Form Fill Seal machines with multiple heads, Pick Fill Seal for varied pouch sizes, sachet packing for QSR seasonings and mono carton packing lines.
Private labelling
Highly automated lines eliminate contamination risk, so your own brand can be packed and shipped ready for shelf.