Turmeric Powder specification for export: what your spec sheet must state
Short answerA buyer's QA team expects a turmeric sheet to state the form (fingers or powder), curcuminoid content, moisture, total and acid-insoluble ash, starch, the lead chromate test, aflatoxin and Sudan dye results for EU-bound lots, the microbiology panel, packing, shelf life and the HS code, with your lab values and test methods.
What a buyer's QA team checks on a turmeric sheet
Each row says why the buyer asks, the reference value where a public standard states one, and how to put your own value on the sheet. A reference value is not your specification: state your own lab result, and buyers compare it with their own requirements.
Physical
| Parameter | Why buyers ask | Reference value | State it as |
|---|---|---|---|
| Moisture (powder)Powder | Moisture decides caking and mould in transit. | max 10.0 % by weightFSSAI 2.9.18 (v4) | max __ % (state your lab value) |
| Moisture (fingers)Fingers (whole) | Under-dried fingers go mouldy in the container. | max 12.0 % by weightFSSAI 2.9.18 (v4) | max __ % (state your lab value) |
| Extraneous matter (fingers)Fingers (whole) | Stones and chaff in bags of fingers are a common complaint. | max 1.0 % by weightFSSAI 2.9.18 (v4) | max __ % (state your lab value) |
| Defective rhizomesFingers (whole) | Shrivelled, hollow or scorched fingers lower the grind yield. | max 5.0 % by weightFSSAI 2.9.18 (v4) | max __ % (state your lab value) |
| Insect-damaged matter (fingers)Fingers (whole) | Insect damage is a quarantine issue at many ports. | max 1.0 % by weightFSSAI 2.9.18 (v4) | max __ % (state your lab value) |
Chemical
| Parameter | Why buyers ask | Reference value | State it as |
|---|---|---|---|
| Curcuminoid content (dry basis)Powder | Colour strength is what turmeric is bought for; buyers price by it. | min 2.0 % by weightFSSAI 2.9.18 (v4) | min __ % (state your lab value and method) |
| Total ash (dry basis)Powder | High ash means soil or added mineral matter. | max 9.0 % by weightFSSAI 2.9.18 (v4) | max __ % (state your lab value) |
| Ash insoluble in dilute HCl (dry basis)Powder | The grit share; buyers read it as a cleaning check. | max 1.5 % by weightFSSAI 2.9.18 (v4) | max __ % (state your lab value) |
| Total starchPowder | Excess starch suggests the powder was bulked with foreign starch. | max 60.0 % by weightFSSAI 2.9.18 (v4) | max __ % (state your lab value) |
Microbiological
| Parameter | Why buyers ask | Reference value | State it as |
|---|---|---|---|
| Aerobic colony countFingers (whole), Powder | Shows overall hygiene of drying, grinding and packing. A high count is the first thing a QA lab flags. | m 1×10⁶, M 1×10⁷ cfu/gFSSAI App. B Table 3A (v2) | max __ cfu/g (state your lab value) |
| Yeast and mouldFingers (whole), Powder | Signals moisture pick-up in storage and transit, which shortens shelf life. | m 1×10⁴, M 1×10⁵ cfu/gFSSAI App. B Table 3A (v2) | max __ cfu/g (state your lab value) |
| EnterobacteriaceaeFingers (whole), Powder | An indicator of post-process contamination; buyers selling into ready-to-eat use check it closely. | m 1×10², M 1×10³ cfu/gFSSAI App. B Table 3A (v2) | max __ cfu/g (state your lab value) |
| Staphylococcus aureusFingers (whole), Powder | Points to handling hygiene during manual sorting and packing. | m 1×10², M 1×10³ cfu/gFSSAI App. B Table 3A (v2) | max __ cfu/g (state your lab value) |
| SalmonellaFingers (whole), Powder | A food-safety criterion, not a hygiene one: one positive lot means rejection and often a border alert. | Absent/25 gFSSAI App. B Table 3B (v2) | absent in __ g (state your lab result) |
| Sulphite-reducing clostridiaFingers (whole), Powder | Spore-formers survive drying; buyers using the product in soups and sauces ask for it. | m 1×10², M 1×10³ cfu/gFSSAI App. B Table 3B (v2) | max __ cfu/g (state your lab value) |
| Bacillus cereusFingers (whole), Powder | Another spore-former that matters when the buyer's product is held warm. | m 1×10³, M 1×10⁴ cfu/gFSSAI App. B Table 3B (v2) | max __ cfu/g (state your lab value) |
Contaminants
| Parameter | Why buyers ask | Reference value | State it as |
|---|---|---|---|
| Lead chromate testFingers (whole), Powder | Lead chromate has been used to brighten turmeric illegally; buyers ask for the negative result in writing. | NegativeFSSAI 2.9.18 (v4) | negative (state your result) |
| Aflatoxin B1 (EU and UK lots)Powder | EU and UK buyers will not take a lot without it; Spices Board tests it before shipment. | max 5 ppbSpices Board 05/2022-23 | max __ ppb (state your lab value) |
| Total aflatoxins (EU and UK lots)Powder | The second aflatoxin figure EU buyers check. | max 10 ppbSpices Board 05/2022-23 | max __ ppb (state your lab value) |
| Sudan dyes I to IV (EU and UK lots)Powder | Illegal dyes trigger EU border rejections; buyers want 'not detected' on the sheet. | Not DetectedSpices Board 05/2022-23 | not detected (state your result) |
Forms and HS codes
- Fingers (whole): HS ex 0910 30 20, turmeric whole: dried (turmeric)
- Powder: HS 0910 30 30, powder (turmeric)
Codes are quoted from the official documents linked. Confirm the current line with your customs broker before you file.
Packing formats buyers expect to see named
- HDPE or PP woven bags with an inner liner (fingers)
- Multi-wall paper bags with an inner poly liner (powder)
- Cartons with a poly liner (powder)
State the bag or carton, its liner, the net weight and how many fit a pallet or container. Those numbers are yours to state; no standard sets them.
What buyers in your main markets ask for
- EU and UK. Spices Board tests export lots of turmeric powder bound for the EU and Northern Ireland for aflatoxins and Sudan dyes under its Quality Evaluation System. Source
- EU. Spices and spice products under HS 0904 to 0910 need Spices Board's mandatory ethylene oxide testing and an official certificate for EU entry. Source
An example turmeric sheet
This is how the parameters above sit on one page, for a fictional company. Reference values are shown where a standard states one; on a real sheet each value is the exporter's own lab result.
Example Spice ExportsUnjha, Gujarat, India
- Document
- SPEC-EXSPICE-TURMERIC-v1
- Revision
- A
- Issued
- 2 November 2026
- Status
- Example
Product specification
Turmeric
Powder
- Curcuminoid content (dry basis)
- min 2.0 % by weight
- Moisture (powder)
- max 10.0 % by weight
- Lead chromate test
- Negative
| Parameter | Specification | Test method | Reference |
|---|---|---|---|
| Moisture (powder) | max 10.0 % by weight | Not stated | FSSAI 2.9.18 (v4) |
| Parameter | Specification | Test method | Reference |
|---|---|---|---|
| Curcuminoid content (dry basis) | min 2.0 % by weight | Not stated | |
| Total ash (dry basis) | max 9.0 % by weight | Not stated | |
| Ash insoluble in dilute HCl (dry basis) | max 1.5 % by weight | Not stated | |
| Total starch | max 60.0 % by weight | Not stated |
| Parameter | Specification | Test method | Reference |
|---|---|---|---|
| Aerobic colony count | m 1×10⁶, M 1×10⁷ cfu/g | IS 5402 / ISO 4833 | |
| Yeast and mould | m 1×10⁴, M 1×10⁵ cfu/g | IS 5403 / ISO 21527 Part 1 and Part 2 | |
| Enterobacteriaceae | m 1×10², M 1×10³ cfu/g | IS/ISO 7402 / ISO 21528 Part 2 | |
| Staphylococcus aureus | m 1×10², M 1×10³ cfu/g | IS 5887 Part 2 and Part 8 / ISO 6888-1 or ISO 6888-2 | |
| Salmonella | Absent/25 g | IS 5887 Part 3 / ISO 6579 | |
| Sulphite-reducing clostridia | m 1×10², M 1×10³ cfu/g | ISO 15213 | |
| Bacillus cereus | m 1×10³, M 1×10⁴ cfu/g | IS 5887 Part 6 / ISO 7932 |
| Parameter | Specification | Test method | Reference |
|---|---|---|---|
| Lead chromate test | Negative | Not stated | FSSAI 2.9.18 (v4) |
| Aflatoxin B1 (EU and UK lots) | max 5 ppb | Not stated | Spices Board 05/2022-23 |
| Total aflatoxins (EU and UK lots) | max 10 ppb | Not stated | Spices Board 05/2022-23 |
| Sudan dyes I to IV (EU and UK lots) | Not Detected | Not stated | Spices Board 05/2022-23 |
Commercial
- Packing
- On request
- MOQ
- On request
- Shelf life
- On request
- Storage
- Cool, dry place, away from direct sunlight
- Origin
- Unjha, Gujarat, India
- Port of loading
- Mundra
- HS code
- 0910 30 30 (confirm with your CHA)
Forms we supply
| Form | HS code |
|---|---|
| Fingers (whole) | ex 0910 30 20 |
| Powder this sheet | 0910 30 30 |
Mistakes on turmeric sheets that make buyers go quiet
- Stating 'curcumin' without saying curcuminoid content, basis or method.
- No lead chromate result, which is the first adulteration question.
- Leaving aflatoxin and Sudan dye results off EU-bound sheets.
- Using one sheet for fingers and powder, though their limits differ.
Questions a buyer will send you
- What is the curcuminoid content, and by which method was it measured?
- Is the turmeric polished, and is it free from added colour?
- Do you have the Spices Board report for aflatoxin and Sudan dyes?
- Is the product steam-sterilised, and is it free from ethylene oxide?
Your sheet should look like this. The Buyer-Ready Pack builds it for up to 3 products, along with your Google listing and export page: ₹45,000, 10 working days.
Sources
- Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011, Chapter 2.9: Salt, Spices, Condiments and Related Products, FSSAI, Version 4 (01.08.2025)
- Appendix B: Microbiological Requirements, Table 3 (Spices and Herbs), Tables 3A and 3B, FSSAI, Version 2 (04.11.2024)
- Circular No. 05/2022-23: Mandatory Sampling & Testing of export consignments of Spices & Spice products under the Quality Evaluation System of Spices Board, Spices Board, 27 May 2022
- Comprehensive Guidelines on Prevention of Ethylene Oxide (EtO) contamination in Spices Exports (Doc No. SB/EXP/SOP/02 Rev.01), Spices Board, Issued 06.05.2024 (Circular No. 3/24-25)
Checked 2 November 2026. This page is general information, not legal, tax or compliance advice.