Guntur Sannam Chilli
Guntur & Prakasam districts · Andhra Pradesh
Nineteen Indian origins, each chosen because the crop is materially better there than anywhere else.
See all nineteen
Guntur SannamAndhra Pradesh
Kashmiri MirchJammu & Kashmir
ByadgiKarnataka
Raja MirchaNagaland
TellicherryKerala
Alleppey GreenKerala
Badi ElaichiSikkim
LakadongMeghalaya
Kandhamal HaldiOdisha
Mongra SaffronJammu & Kashmir
Nutmeg & MaceKerala
CuminGujarat
CorianderRajasthan
MethiMadhya Pradesh
SaunfRajasthan
DarjeelingWest Bengal
Assam OrthodoxAssam
NilgiriTamil Nadu
Monsooned MalabarKarnataka & KeralaIndia is the largest producer and the largest exporter of spices in the world. These are the numbers behind that sentence.
$4.45B
India's spice exports, FY 2024–25
The largest exporter of spices in the world.
12M t
Spice production, 2023–24
Madhya Pradesh 3.63 Mt · Gujarat 1.29 Mt · Andhra Pradesh 1.28 Mt.
+88%
Export volume growth since 2013–14
Compound growth across a decade of the trade.
60%+
Earnings from the top ten destinations
China, USA, UAE, Bangladesh, Thailand, Malaysia, UK, Saudi Arabia, Indonesia, Germany.
Most spice leaving India has changed hands four times before it reaches a container. Every hand takes a margin and loses a record.
A chilli grown in Guntur and a chilli grown in Byadgi are not the same product with a different postcode. One carries heat up to 350,000 Scoville units. The other carries almost none, and an ASTA colour value of 156.9 — the reason an extraction industry grew up around it.
Buying at origin is the only way to hold that difference intact. We contract directly with grower groups through the harvest window, take a reference sample from every lot, and keep the village, the grower and the harvest date attached to it all the way to discharge.
What direct sourcing actually means
Each one has a reason it is on this list, a number that proves it, and a colour of its own.
Full catalogueFourteen thousand households grow Lakadong turmeric across forty-three villages. Kandhamal Haldi is organic because tribal growers there never used fertiliser in the first place. These are not suppliers we found on a directory — they are the reason the catalogue reads the way it does.
No trader between the field and the container. The people who grow it sell to us, and what they hand over is what reaches you.
How we buy, in fullWe buy from the people who grew the crop — farmer families, their grower groups, their cooperatives and farmer producer organisations. There is no trader between us and the field, which is why we can tell you the village a lot came from and why the price the grower gets is a number we can state.
Most lots are bought at the farm or the village collection point, where the crop can still be seen on the ground it grew on. The rest are bought at the regional yard, in the open, against the day's rate. We say which of the two it was rather than calling all of it farm-gate.
Each region has a named buyer who speaks the language spoken there, and who is reachable between seasons and not only at harvest. Sowing plans, weather, disease, a price they have been offered elsewhere — the conversation runs year-round, on the phone and on WhatsApp, in whichever direction it needs to.
Area and expected volume are worked out together before sowing, so a grower knows there is a buyer and we know there is a crop. Collaboration is the commercial arrangement, not a goodwill line — it is the only way the same grower sells us the good lot again next season.
Sourcing is the first of them. The rest is what turns a good lot into a shipment that clears.
All services
The core of the business. We contract at the yard in the region the spice is named after, and the lot keeps its village, grower group and harvest date all the way to discharge.
Send us the spec sheet. We grade against it physically — ASTA, sieve size, purity, moisture, foreign matter — and reject at source rather than reconditioning to fit.
Machine cleaning, destoning, gravity separation and colour sortex to 99.5% purity. The grade you contracted is the grade that gets stuffed.
Saturated steam treatment to bring microbiological load inside destination limits, without irradiation and without ethylene oxide.
Whole spice ground to your mesh, or built into a blend against your formulation. Cryogenic grinding where volatile oil retention matters.
Bulk in 25 kg and 50 kg, retail from 50 g upward with your artwork, barcodes and destination-compliant labelling.
From the Cardamom Hills at 9°51′ N to the Karewa terraces above Pampore at 34°01′ N — almost the full latitude of the country. Different soils, different calendars, one buying standard.
19 origins across 14 states. Markers are the named town or district the trade refers to, not a state centroid.
The full registerNothing here is unusual. It is simply done in the right order, every time.
The full process01We buy where the spice is grown, not where it is traded onward. Nineteen regions, each selected because the crop is materially better there than anywhere else.
02Handpicked at the yard against a written specification. Colour, size, moisture and foreign matter are checked before anything is paid for.
03Cleaning, de-stemming, gravity separation and sortex to the grade the buyer contracted for. Steam sterilisation where the destination requires it.
04Third-party laboratory analysis before shipment. Pesticide residue, aflatoxin, microbiological load and the assay that defines the grade.
05Phytosanitary certificate, certificate of origin, laboratory reports and shipping documents issued and cross-checked before the container is sealed.
06Consolidated at port, sealed, and tracked to discharge. FCL and LCL, on FOB, CFR or CIF terms.