Spice powders save manufacturers the work of cleaning, drying and milling whole spices. Each one does a different job in a recipe, so it helps to start with what you need it to do.
What each powder does best
- Red chilli: colour and heat for curries, masala blends, hot sauces and snack seasoning
- Turmeric: golden colour for curry powders, sauces, mustard and snacks
- Tamarind: a sweet-sour tang for chutneys, sauces and snack seasonings, with no soaking or straining
- Ginger: warm, gentle heat for bakery, chai masala and spice blends
- Mint: a cool, fresh note for chutneys, beverages and pudina snack seasonings
- Moringa: a green leaf powder for health drinks, fortified foods and seasoning mixes
Mesh size and container load
Red chilli powder is milled to 60–80 mesh and the others to 80–100 mesh, with custom mesh sizes available. Lighter leaf powders load less weight per container, so check this when you plan a mixed shipment:
| Powder | Approx. load (20′ FCL) |
|---|---|
| Red chilli, turmeric | 16–18 MT |
| Tamarind, ginger | 14–16 MT |
| Mint, moringa | 10–12 MT |
What to check in the specification
- Chilli: colour value and heat level, which vary by chilli variety
- Microbiology: ask for a steam-sterilised grade if you have a low-micro specification
- Tamarind: acidity, and the carrier used in the powder
Packing and storage
Our spice powders are packed in 25 kg multi-wall paper or PP bags with an inner liner. Store them airtight, at ambient temperature and away from light. Shelf life is 12–24 months in cool, dry conditions, depending on the product.
Light, air and moisture are what fade a spice powder, so keep the liner closed between uses.
Every lot is lab-tested before packing. Our MOQ starts from 1 FCL, and mixed loads are welcome.