Spice export glossary

The controlled vocabulary of the trade — only terms with a real numeric or statutory definition, each sourced. No filler.

ASTA colour valueASTA: A measure of the extractable surface colour of chilli and paprika, defined by the American Spice Trade Association method. Higher ASTA means more red colour available for extraction; it is independent of heat.
Scoville Heat Units (SHU)Scoville: A measure of chilli pungency (capsaicin content). Guntur S4 runs 35,000–45,000 SHU; Byadgi a mild 8,000–15,000. SHU is independent of ASTA colour.
Curcumin content: The percentage of curcuminoids in turmeric, the pigment and bioactive that determines colour and nutraceutical value. Varies by origin: Alleppey-type 4–6%, Erode 2.5–3%, Nizamabad 1.5–2.25%.
Piperine content: The pungent alkaloid in black pepper that determines bite and is the target compound for pepper oleoresin extraction. Typically 3–7% depending on origin and grade.
Volatile oil content: The steam-distillable aromatic oil fraction of a spice (e.g. cardamom, cumin), a key quality index for aroma-driven buyers, expressed as % v/w.
Bulk density (g/l): The weight of pepper per litre, the primary grading axis for black pepper. MG1 is ~500–550 g/l; TGEB is 550+ g/l. Higher density means denser, more mature berries.
Garbled: Pepper (or spice) that has been cleaned and sorted to remove stalks, pinheads and foreign matter — the "G" in grades like MG1 and TGEB (Garbled).
Sortex / colour sorting: Optical (colour) sorting of seed spices to remove discoloured seeds and foreign matter, raising purity to grades like cumin 99% / 99.5%. "Sortex" is a genericised brand for the process.
Moisture content: The water percentage of a dried spice, capped to prevent mould and aflatoxin. Export turmeric finger is typically specified at ≤12% moisture; over-limit moisture is a rejection cause.
Admixture / extraneous matter: The percentage of foreign matter (stalks, stones, other seeds) in a spice lot, capped by grade. Lower admixture = higher grade and price.
MG1 (Malabar Garbled 1): Malabar Garbled Grade 1 black pepper: cleaned, sorted pepper at roughly 500–550 g/l bulk density — the workhorse export grade.
TGEB (Tellicherry Garbled Extra Bold): The premium black pepper grade: bold, heavy Tellicherry berries above ~550 g/l, hand-selected from the largest fruit.
S4 (Sannam grade): The Guntur Sannam S4 chilli grade — a hot chilli at 35,000–45,000 SHU, ASTA 100–120, the world red-chilli price reference.
AGEB (Alleppey Green Extra Bold): The top green-cardamom grade: 7–8 mm, deep-green, bold capsules that command the auction premium.
Oleoresin: A concentrated solvent extract of a spice carrying its colour, flavour and pungency in a standardised liquid — e.g. paprika oleoresin (colour), capsicum oleoresin (heat), turmeric oleoresin (curcumin). Spice oils and oleoresins are ~12% of India’s export basket.
Steam sterilisation: Microbial reduction of spice using saturated steam instead of ethylene oxide or irradiation — the EU-compliant route, since ETO is a banned pesticide (0.1 mg/kg limit).
CRES: Certificate of Registration as Exporter of Spices, the mandatory Spices Board registration to export any of the 52 scheduled spices (₹5,000, valid 3 years).
FOB (Free On Board): An Incoterm where the seller delivers goods on board the vessel and risk passes to the buyer at that point; the buyer arranges and pays freight and insurance onward.
CIF (Cost, Insurance, Freight): An Incoterm where the seller pays cost, insurance and freight to the destination port; convenient for first-time buyers but the seller controls freight.
Geographical Indication (GI): A legal mark tying a product to a place of origin and its qualities. India has 29 GI-tagged spices; a GI can lapse if not renewed, so the mark on a carton needs verifying.