Spice Moisture and Ash Standards

Moisture and purity table

Moisture, purity and ash are the physical quality parameters a spice contract is checked against. Moisture protects colour and suppresses mould; purity measures clean material; ash flags mineral matter and grit. The verified reference points below anchor the contract.

What ash tells a buyer

• —Total ash is the mineral residue left after burning off the organic matter. A high total ash can signal soil, sand or grit carried with the spice.
• —Acid-insoluble ash isolates the silica-type fraction (sand and dirt) and is the sharper adulteration flag, since deliberate bulking with mineral matter shows up here.
• —Moisture works the other way: too high risks mould and aflatoxin, too low can mean over-drying and colour or aroma loss. Turmeric export finger is typically held at 12% or below.

Buyer note

Put moisture, purity and both ash figures on the specification and require them on the certificate of analysis. Ash bands are set per spice by the applicable ISO or AGMARK standard and by the buyer, so name the exact limits you need rather than assuming a default.

Frequently asked

What moisture level should export spices be at?

It is spice-specific. Turmeric export finger is typically held at 12% moisture or below to protect colour and prevent mould. Each spice has its own contract limit.

Why does ash content matter in spices?

Total ash flags mineral matter and grit; acid-insoluble ash isolates sand and dirt and is the sharper adulteration flag. Both are set on the contract per the applicable standard.