Mahuva, Gujarat, India
Turmeric powder processed at Mahuva, Gujarat, sourced from Salem, Erode, Nizamabad, and Alleppey growing regions. Curcumin content 2-5%, ASTA color tested, for bulk food processing export.
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Turmeric powder is ground from Curcuma longa rhizomes sourced from India's established turmeric-growing regions, Salem and Erode in Tamil Nadu, Nizamabad in Telangana, and Alappuzha (Alleppey) in Kerala, then processed, tested, and packed at Mahuva, Gujarat. Mahuva has developed real spice processing infrastructure alongside its dehydrated vegetable industry, with an established base of manufacturers handling grinding, cold-process milling, and export packing, supported by direct port access through Mundra, Kandla, and Pipavav. For food manufacturers, spice blenders, and seasoning companies internationally, sourcing through Mahuva means access to turmeric powder matched to a specific curcumin and color specification, backed by full batch documentation.
| Attribute | Details |
|---|---|
| Product Name | Turmeric Powder |
| Growing Origin | Salem/Erode (Tamil Nadu), Nizamabad (Telangana), Alleppey (Kerala), specify per order |
| Curcumin Content | 2-5%, Salem/Erode grades typically 3-4%, Nizamabad finger turmeric 4-5% |
| ASTA Color Value | 25-35+, depending on origin and grade, specify per order |
| Grade | Food grade, specify per application |
| Moisture Content | Max. 8-10% |
| Total Ash | Max. 9% |
| Processing | Cold grinding available to preserve curcumin and volatile oils |
| Applications | Curry powders, spice blends, seasoning mixes, sauces, snacks, ready-to-eat foods |
| Shelf Life | 24 months from manufacture date, sealed and stored cool and dry |
| Packaging | 25kg standard export bags, customized packaging available |
| HS Code | 0910.30 (turmeric, ground), confirm with CHA |
Curcumin content varies meaningfully by growing origin before processing even begins. Salem and Erode turmeric from Tamil Nadu typically delivers 3-4% curcumin, a solid mid-range specification suited to general food and spice blend use. Nizamabad finger turmeric from Telangana runs higher, 4-5%, making it the preferred origin for buyers specifically formulating nutraceutical products or premium curry powders where curcumin potency is a labeled claim. Buyers should specify their required curcumin percentage upfront rather than accepting a generic "turmeric powder" quote, since origin drives most of that variation.
Standard grinding generates friction heat that can degrade curcumin and the volatile oils responsible for turmeric's aroma, while cold grinding technology keeps processing temperature low enough to preserve more of both. Buyers prioritizing potency and aroma retention, particularly for nutraceutical or premium food applications, should ask suppliers specifically whether cold grinding is used rather than assuming standard milling delivers equivalent results.
Mahuva has built genuine spice processing infrastructure alongside its established dehydrated vegetable industry, with manufacturers there handling grinding, testing, and export packing for turmeric sourced from India's recognized growing belts. Gujarat's port network, Mundra, Kandla, and Pipavav, gives exporters based here shorter lead times to Middle East, Africa, and European destinations compared to processing further inland, while the region's food safety testing standards support the batch documentation international buyers require.
Standard 25kg export bags for bulk B2B supply. Custom packaging, private label, and retail formats available on request for buyers building their own spice line.
MOQ: Confirm current minimum order quantity directly, as this varies based on origin, curcumin specification, and packaging format.
HS Code: 0910.30 for ground turmeric, confirm exact classification with your customs broker for your specific destination country's import requirements.
Mode of Shipment: Standard sea container, no reefer required given the dehydrated, shelf-stable nature of the product, shipped via Mundra, Kandla, or Pipavav port.
Lead Time: Confirm current production and shipping lead time based on order volume and origin/grade availability.
FSSAI license, HACCP certified processing, APEDA registration, Spices Board of India registration, Certificate of Analysis (curcumin content, ASTA color, moisture, total ash) per batch, Certificate of Origin, Halal and Kosher certification available on request.
General food and spice blend use is typically well served by 3-4% curcumin, common in Salem and Erode grades. Nutraceutical formulations or premium curry powders making a potency claim usually specify 4-5% curcumin, more common in Nizamabad finger turmeric. Confirm your target percentage upfront rather than accepting a generic quote.
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