Precision Global Trade
Institutional Trade Data & Laboratory Baselines
Live Commodity
Specification Matrix.
In international agricultural trade, corporate procurement committees do not purchase on subjective claims of quality. Global import regulations demand verified chemical assays, optical caliber sizing, strict moisture baselines, and APEDA phytosanitary certificates. Explore our verified technical trade library with hardcoded laboratory parameters classified strictly across Indian Spices, Fresh Vegetables, and Fresh Fruits.
Laboratory Test Protocols
All lots tested via NABL-accredited labs (SGS, Eurofins, TUV) for HPLC active compounds, GC-MS/MS multi-residue pesticide limits, and zero synthetic Sudan dyes.
Active Chemical Assays
Curcumin, Piperine, Brix, Allicin
HPLC & ASTA StandardizedOptical Caliber Sorting
45mm+, 55mm+, 8mm+ Screens
Panvel Mechanical SortersDock Entry Moisture
<9.0% Spices | <10.5% Alliums
Preserves transit integrityRegulatory Conformity
100% APEDA & EU MRL Compliant
Zero Sudan dyes, Zero lead chromateShowing 35 standardized technical commodity specifications:Click any commodity row to inspect full Technical Data Sheet (TDS)
| Commodity & Classification | HS Tariff Code | Active Chemical Assay | Physical Caliber / Sizing | Moisture & Ash Max | APEDA & Compliance | Technical Dossier |
|---|---|---|---|---|---|---|
Salem Turmeric Whole Fingers Spices • Turmeric Double-Polished Export Grade ASalem & Erode | 0910.30.20 | 4.5% – 5.0% by weight Curcumin Content (HPLC / ASTA 18.0) | Length: 40mm – 75mm | Caliber: 14mm – 20mm thick Finger breakage <2.0%, Bulbs/Pieces <1.5% | Moisture: 9.0% max Ash: 6.5% max | Spices Board CRESAPEDA RCMC | |
Lakadong Organic Turmeric Spices • Turmeric High-Curcumin Medical / Wellness GradeJaintia Hills | 0910.30.20 | 7.5% – 9.0% by weight (Highest Worldwide) Curcumin Content (HPLC Analysis) | Medium mountain finger, high density Sortex 99.5% minimum purity | Moisture: 8.5% max Ash: 6.0% max | NPOP / USDA OrganicSpices Board CRES | |
Sangli & Nizamabad Turmeric Fingers Spices • Turmeric Rajapore Bold Finger GradeSangli | 0910.30.20 | 3.2% – 3.8% Curcumin Curcumin Content (HPLC Method) | Thick bold fingers, length 50mm–85mm Sortex cleaned, breakage <2.5% | Moisture: 9.5% max Ash: 7.0% max | Spices Board CRESAPEDA RCMC | |
Malabar Garbled Black Pepper (MG1) Spices • Black Pepper MG1 (Malabar Garbled Grade 1)Wayanad & Idukki | 0904.11.30 | Piperine: 4.5% – 5.0% | Bulk Density: 550 – 580 g/L Piperine & Bulk Density (HPLC & Litre-weight Cylinder) | 3.5mm – 4.2mm berry diameter caliber Pinheads <1.5%, Shrivelled berries <1.0% | Moisture: 11.5% max at loading Ash: 5.5% max | Spices Board CRESAPEDA Verified | |
Tellicherry Extra Bold Black Pepper (TGSEB) Spices • Black Pepper TGSEB (Tellicherry Garbled Special Extra Bold)Thalassery (Tellicherry) | 0904.11.30 | Piperine: 4.8% – 5.4% | Bulk Density: 575 – 610 g/L Piperine & Bulk Density (HPLC Analysis) | 4.75mm+ screen aperture (King of Pepper Jumbo Berries) Under-sized (<4.75mm) <3.0%, Pinheads 0% | Moisture: 11.0% max Ash: 5.0% max | Spices Board CRESAPEDA RCMC | |
Cryogenic Black Pepper Powder Spices • Black Pepper Steam-Sterilized Pure GroundKerala Processing Hub | 0904.12.00 | 4.5% min (Preserved via Liquid N2 Cryo Milling) Retained Piperine Content (HPLC Analysis) | Particle Caliber: 40–60 Mesh (Fine table grind) / 80 Mesh optional 100% pass through specified sieve screens | Moisture: 10.0% max Ash: 6.0% max | Spices Board CRESAPEDA RCMC | |
Unjha Cumin Seeds (Jeera) Spices • Cumin & Seeds Gulf Quality (99.5% Sortex Cleaned)Unjha | 0909.31.29 | 2.8% – 3.2% v/w minimum Volatile Essential Oil (Steam Distillation Clevenger Method) | 4.5mm – 6.0mm elongated ridged seeds Purity 99.5% min Sortex, stalk pieces <0.3% | Moisture: 8.0% max at loading Ash: 7.0% max | Spices Board CRESAPEDA | |
Eagle Grade Coriander Seeds Spices • Cumin & Seeds Eagle Green Badami (99% Sortex)Guna (Madhya Pradesh) & Kota (Rajasthan) | 0909.21.00 | >0.6% v/w Essential Oil (Linalool Dominant) Essential Oil Content (Clevenger Steam Extraction) | 3.0mm – 4.5mm globular ribbed seeds Purity 99.0% min Sortex, splits <4.0% | Moisture: 9.0% max Ash: 6.0% max | Spices Board CRESAPEDA RCMC | |
Alleppey Green Extra Bold Cardamom (AGEB) Spices • Cardamom AGEB Super Bold (8mm+ Pods)Cardamom Hills | 0908.31.20 | 8.0% – 9.0% v/w (High Cineole & Terpinyl Acetate) Volatile Essential Oil (Clevenger Volatile Distillation) | 8mm+ pod width diameter screen Under-sized (<8mm) <2.0%, Shrivelled pods <1.0% | Moisture: 10.0% max Ash: 6.0% max | Spices Board CRESAPEDA RCMC | |
Alleppey Green Bold Cardamom (AGB) Spices • Cardamom AGB Bold Grade (7mm – 8mm Pods)Idukki & Wayanad | 0908.31.20 | 7.5% – 8.5% v/w Essential Oil Volatile Essential Oil (Clevenger Extraction) | 7.0mm – 8.0mm pod width screen Under-sized (<7mm) <3.0% | Moisture: 10.5% max Ash: 6.5% max | Spices Board CRESAPEDA | |
Byadgi Whole Red Chilli (Kaddi) Spices • Red Chilli Wrinkled Byadgi Kaddi SelectionByadgi | 0904.21.10 | Color: 130 – 150 ASTA | Pungency: 10,000 – 15,000 SHU Color Index & Scoville Heat (ASTA 20.1 & HPLC Capsaicin Analysis) | Length: 12cm – 16cm elongated wrinkled slender pods Broken pods <3.0%, Loose seeds <2.0% | Moisture: 9.0% max at loading Ash: 7.0% max | Spices Board CRESAPEDA RCMC | |
Guntur S4 / Teja Fiery Red Chilli Spices • Red Chilli Teja Supreme Hot SelectionGuntur | 0904.21.10 | Pungency: 65,000 – 80,000 SHU | Color: 85 – 95 ASTA Scoville Heat & Color ASTA (HPLC Capsaicin Extraction) | Length: 6cm – 8cm small bold fiery pods Stemless or with-stem options, Discolored pods <1.5% | Moisture: 9.5% max Ash: 7.5% max | Spices Board CRESAPEDA Verified | |
Kashmiri Red Chilli Powder Spices • Red Chilli Crimson Mild Tandoori GradeKashmir & Northwest India Belts | 0904.22.11 | Color: 120 – 140 ASTA | Pungency: 8,000 – 12,000 SHU Color ASTA & Pungency (ASTA 20.1 Protocol) | Mesh Size: 60 to 80 Mesh fine ground 100% sieve pass, zero grittiness | Moisture: 8.5% max Ash: 7.0% max | Spices Board CRESAPEDA RCMC | |
Kanyakumari Dried Whole Cloves Spices • Cloves & Cinnamon Hand-Picked Lal Pari Grade 1Kanyakumari Hills | 0907.10.10 | >18.5% v/w Eugenol Essential Oil Active Eugenol Content (Gas Chromatography / Clevenger) | Bold whole buds with complete round crowns intact Headless cloves <1.5%, Damaged/stems <1.0% | Moisture: 11.0% max Ash: 5.0% max | Spices Board CRESAPEDA RCMC | |
True Cinnamon Quills & Sticks Spices • Cloves & Cinnamon Ceylon / Sweet Cinnamon C5 GradeMalabar Foothills | 0906.11.00 | Cinnamaldehyde: >65% | Coumarin: Extremely Low (<0.004%) Cinnamaldehyde & Coumarin (HPLC Coumarin Quantification) | 8cm – 12cm hand-rolled scroll quills, thickness <1.2mm Broken quills <4.0% | Moisture: 12.0% max Ash: 5.5% max | Spices Board CRESAPEDA | |
Black & Yellow Mustard Seeds Spices • Mustard & Fenugreek Triple Sortex Machine Cleaned (99.5%)Rajasthan & Gujarat Mustard Belts | 1207.50.00 | Fatty Oil: >38.0% | Allyl Isothiocyanate: >0.8% w/w Fixed Fatty Oil & Allyl Isothiocyanate (Solvent Ether Oil Extraction) | Black: 2.0mm–2.5mm | Yellow: 2.5mm–3.2mm round seeds Sortex 99.5% minimum purity, damaged seeds <0.5% | Moisture: 8.0% max Ash: 6.5% max | Spices Board CRESAPEDA RCMC | |
Bold Golden Fenugreek Seeds (Methi) Spices • Mustard & Fenugreek Machine Cleaned Sortex 99.5%Nagaur & Kota | 0910.99.12 | >28.0% Galactomannan Fiber | Saponin Content: 4.5% Soluble Dietary Fiber (Galactomannan) (Gravimetric Fiber & HPLC Saponin) | Bold rhombic seeds, length 3.5mm–4.5mm Sortex 99.5% purity, stones/clods: 0% | Moisture: 9.0% max at loading Ash: 5.0% max | Spices Board CRESAPEDA RCMC | |
Nashik Dark Red Onion (Rabi Garwa) Vegetables • Onions Export Class Grade A Garwa (60+ Day Storage)Nashik | 0703.10.19 | Dry Matter: >12.5% | Pyruvic Acid: 11.0 – 14.0 μmol/g Dry Matter & Pyruvic Pungency (Total Solid Refractometry & Acid Titration) | 45mm–55mm (Medium) | 55mm+ (Large) | 65mm–80mm+ (Jumbo) Under/over caliber tolerance <2.0%, Split/doubles <1.0% | Moisture: 10.5% moisture at dock entry (Pre-cured) Ash: N/A (Fresh Produce) | APEDA RCMCPlant Quarantine PSC (Phytosanitary) | |
A Grade Pink / Rose Onion Vegetables • Onions Export Quality Rose PinkNashik & Northern Karnataka | 0703.10.19 | Brix: 11.5% | Balanced sweet-pungent sulfur profile Soluble Solids & Flavor (Refractometric Brix Scale) | 45mm – 60mm uniform diameter caliber Optical camera sorting: caliber deviation <1.5% | Moisture: 11.0% max | APEDA RCMCPSC Phytosanitary | |
Bangalore Rose Pickling Onion (GI) Vegetables • Onions GI Tagged Button Pickling GradeChikkaballapur & Bangalore Rural | 0703.10.19 | High Anthocyanin Deep Scarlet Flesh | High Sulfur Pungency Anthocyanin & Pungency (Spectrophotometric Anthocyanin Assay) | 20mm – 35mm small round button caliber Sorted across 3 calibrated screens (20-25mm, 25-30mm, 30-35mm) | Moisture: 10.0% max | GI Tag Registered OriginAPEDA RCMC | |
A Grade Pure White Globe Onion Vegetables • Onions Dehydration & Salad Hospitality GradeMahuva (Gujarat) & Mahabaleshwar (Maharashtra) | 0703.10.19 | TSS: 14.0% – 17.5% (High Solids Ideal for Flaking) Total Soluble Solids (TSS) (Digital Refractometer) | 50mm – 65mm diameter caliber Greening or sunburn tolerance: 0%, Cuts <1.0% | Moisture: 10.5% max at loading | APEDA RCMCPSC Phytosanitary | |
A Grade White Bold Fresh Garlic Vegetables • Garlic & Ginger Yamuna Safed (G-1) Bold CaliberMandsaur & Neemuch (MP) | 0703.20.00 | >0.45% w/w Allicin Concentration Allicin Potential (HPLC Enzymatic Allicin Conversion) | 40mm / 45mm / 50mm+ bulb diameter options Loose cloves <1.5%, Clove count: 18-25 cloves per bulb | Moisture: 10.0% max (Thoroughly dry cured) | APEDA RCMCPSC Phytosanitary | |
Fresh Double-Washed Ginger Roots Vegetables • Garlic & Ginger Assam Nadia Bold RhizomeAssam & Karnataka | 0910.11.10 | Gingerol: 1.8% – 2.4% | Volatile Oil: >1.5% v/w Gingerol & Essential Oil (HPLC & Steam Distillation) | Single rhizome piece weight: 150g – 250g+ bold fingers Soft/damaged pieces: 0%, Moisture decay: 0% | Moisture: Fresh root moisture | APEDA RCMCPSC Phytosanitary | |
Fresh Green Chilli (G4 Hybrid) Vegetables • Green Chillies A Grade G4 Dark Green Export CaliberGuntur (Andhra Pradesh) & Kolhapur (Maharashtra) | 0709.60.10 | 40,000 – 48,000 SHU (High Hot Peppery Bite) Capsaicin Pungency (HPLC Capsaicin Method) | Length: 8cm – 11cm straight uniform stems Curvature <10%, Yellowing skin 0%, Soft tips 0% | Moisture: Fresh crisp pod | APEDA RCMCPSC Phytosanitary | |
Fresh Spicy Green Chilli (Teja Hot) Vegetables • Green Chillies Super Hot Fresh Green SelectionTeja Belt | 0709.60.10 | 75,000 – 90,000 SHU (Highest Green Heat) Capsaicin Fiery Rating (HPLC Capsaicinoid Quantification) | Length: 6cm – 8cm small bold caliber Blemished chillies <1.0% | Moisture: Fresh crop | APEDA RCMCPSC Phytosanitary | |
Export Low-Residue Green Chilli Vegetables • Green Chillies EU & US MRL Audited Compliant SelectionAndhra Pradesh & Western Maharashtra | 0709.60.10 | 100% Conforming to EU Regulation (EC) No 396/2005 (MRL) Multi-Residue Pesticide Screening (LC-MS/MS & GC-MS/MS (>450 Compound Screen)) | Length: 9cm – 12cm straight stems 100% optical sorting, discolored chillies 0% | Moisture: Crisp hydrated stem | EU MRL Laboratory ClearanceGlobalGAP Audit | |
Crisp Processing Potato (Chipsona) Vegetables • Potatoes & Tubers Kufri Chipsona 1 & 3 Processing GradeGujarat & Western Uttar Pradesh | 0701.90.00 | Specific Gravity: >1.080 | Reducing Sugars: <0.1% (Zero Browning) Specific Gravity & Reducing Sugars (Hydrometric Specific Gravity & Dextrose Test) | 50mm – 75mm round-oval tubers, shallow eye depth Green tubers 0%, Cuts/hollow hearts <1.0% | Moisture: Total dry matter >21.0% | APEDA RegisteredPSC Phytosanitary | |
Indian Table Fresh Potato (Jyoti/Pukhraj) Vegetables • Potatoes & Tubers A Grade Table Consumption CaliberBanaskantha (Gujarat) & Agra (UP) | 0701.90.00 | Dry Matter: 18.0% – 19.5% | Balanced culinary starch Starch & Dry Matter (Oven Drying Dry Matter Assay) | 45mm – 65mm graded sizing Scab/blight 0%, Mechanical cuts <1.5% | Moisture: Fresh table tuber | APEDA RegisteredPSC Phytosanitary | |
Alphonso Mango (Devgad Hapus GI) Fruits • Mangoes Export Class Grade A (VHT / Hot Water Treated)Devgad | 0804.50.21 | Brix: 18% – 21% on ripening | Acidity: 0.28% – 0.35% Sugar Brix & Acidity (Optical Refractometry & Titratable Acidity) | Weight: 220g – 300g per fruit (9 to 12 counts per 3.2kg box) Weight variation per box <5.0%, Surface blemishes <3.0% | Moisture: Fresh fruit pulp density >85% | APEDA HortiNet RegisteredGI Tag Authenticated | |
Gir Kesar Mango (GI Tagged) Fruits • Mangoes Queen of Mangoes Premium SelectionTalala Gir | 0804.50.24 | Brix: 19% – 22% (Super Sweet Saffron Nectar) Sugar Brix Index (Digital Refractometry) | Weight: 230g – 320g per piece (9 to 12 count per 3.5kg carton) Caliber deviation <4.0% | Moisture: Fresh fruit | GI Tagged Gujarat OriginAPEDA Packhouse Approved | |
Bhagwa Pomegranate (Grade A Jumbo) Fruits • Pomegranates Export Class Grade A Jumbo SelectionSolapur & Sangola | 0810.90.10 | Brix: 15° – 17° | Soft Chewable Seed Kernels Sugar Brix & Seed Hardness (Refractometric Brix & Mechanical Penetrometer) | 325g – 400g+ per fruit (9 or 12 counts per 3.5kg box) Optical weight grader deviation <2.0% | Moisture: Fresh fruit juice yield >60% by weight | APEDA HortiNet TraceabilityGlobalGAP Option 2 | |
Thompson Seedless Green Grapes Fruits • Table Grapes GlobalGAP Conforming Table GrapeNashik & Dindori | 0806.10.00 | Brix: 16.5% – 18.5% minimum | Sugar/Acid Ratio: >20:1 Sugar Brix & Acidity Balance (Digital Refractometry) | Berry Diameter: 17mm – 20mm uniform caliber Loose berries <2.0%, Blemished berries 0% | Moisture: Fresh table grape | APEDA GrapeNet CertifiedGlobalGAP Audited | |
Sharad Seedless Black Grapes Fruits • Table Grapes Jumbo Seedless Black Table CaliberNashik & Sangli Districts | 0806.10.00 | Brix: 18.0% – 20.0% (Highest Sugar Berry) Sugar Brix Index (Optical Refractometer) | Berry Diameter: 18mm – 22mm elongated caliber Split berries 0% | Moisture: Fresh fruit | APEDA GrapeNet CertifiedGlobalGAP | |
Cavendish Green Banana (G9) Fruits • Bananas Grand Nain G9 Export GradeJalgaon & Solapur | 0803.90.10 | Harvested at 11 to 12 Weeks (Pre-climacteric Green State) Pre-Climacteric Green Maturity (Calibration Caliper & Floral Remnant Inspection) | Thickness: 39mm – 46mm caliber | Finger Length: 18cm – 22cm Finger scar tolerance <1.0%, Crown cut clean & smooth | Moisture: Fresh green condition | APEDA Registered PackhousePSC Phytosanitary | |
A Grade Ripened Yellow Banana Fruits • Bananas Ethylene Chamber Ripened Table GradeSolapur & Jalgaon | 0803.90.10 | Brix: 18% – 21% Fully Ripened Golden Flesh Ripened Sugar Brix (Brix Refractometer) | Caliber: 39mm – 44mm | Length: 19cm – 23cm jumbo size Surface bruising <1.5% | Moisture: Fresh table ripe | APEDA RegisteredFSSAI |
Regulatory Infrastructure
Phytosanitary & Quality Assurance Protocols
How Vayura Global Partners ensures every shipment clears destination border health audits without detention or rejection:
01
APEDA & HortiNet Digital Traceability
Pomegranates, table grapes, and mangoes are registered under APEDA GrapeNet/HortiNet farm-tracking portals, mapping every carton back to certified agricultural plots with verified MRL audit histories.
02
Pre-Shipment NABL Laboratory Assays
Before maritime drayage from Panvel Consolidation Hub to JNPT terminal, composite samples undergo GC-MS/MS pesticide screening, HPLC curcumin/piperine assays, and microbiological safety plating.
03
Zero Synthetic Adulteration Mandate
Zero tolerance for banned synthetic coloring dyes (Sudan I–IV in red chillies, lead chromate in whole turmeric, or synthetic starch pigments). Guaranteed 100% natural crop origin.
Request an Official Certificate of Analysis (COA)
Need customized mesh sizing, specific Curcumin ranges, or container reefer configurations for your national import authorities? Contact our technical desk at the Panvel Logistics Hub.