What Moisture for Export Turmeric?
Export turmeric fingers are typically specified at 12% moisture or below to hold quality through shipping and storage.
What moisture level should export turmeric have?
Export turmeric finger is typically specified at 12% moisture or below. Lower moisture resists mould and aflatoxin during the sea voyage and holds curcumin and colour, so a maximum moisture figure belongs in the contract and is tested on arrival.
Why the ceiling matters
Moisture is the variable that decides whether a spice survives weeks in a container. Above the ceiling, turmeric is prone to mould and aflatoxin growth, the same aflatoxin the EU caps at 5 µg/kg for B1 and 10 µg/kg total. A maximum of 12% keeps the lot in the dry, stable band.
Moisture also affects what you are paying for: water is weight. A high-moisture lot is partly water by mass, so a tight moisture spec protects both quality and value per kilo.
Specifying it
- State moisture as a maximum (for example, 12% max), not a target.
- Pair it with the curcumin minimum, which varies by origin from about 1.5% to 6%.
- Test on arrival; moisture can rise in a poorly ventilated container.
Frequently asked
Does lower moisture mean higher curcumin?
No. Moisture and curcumin are separate specs. Curcumin depends on origin and grade; moisture depends on drying. Specify both independently.
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Start a sourcing enquiry →What this page does not tell you
- Powder vs finger moisture
- The 12% figure is quoted for finger; milled powder can behave differently in storage, and a separate ceiling may be negotiated.
Reviewed 16 July 2026.
Sources
- Spices Board of India — Export statistics· Tier 1, retrieved 2026-07-16
- Reg. (EU) 2023/915 — maximum levels for certain contaminants· Tier 1, retrieved 2026-07-16