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| Business Type | Exporter, Supplier, Trader |
| Storage Instructions | Dry Place |
| Usage/Application | Cooking, Food, Spices |
| Packaging Type | Plastic Bag |
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Product Details
Color
Vivid bright yellow to deep golden-orange brown
Form
Whole
Quality Available
A Grade
Packaging Size
50g, 25Kg
Cultivation Type
Natural
Country of Origin
India
Product Code
AE09103020
Port
JNPT India
Payment Terms
L/C
Delivery Time
As per distance
Packaging Details
📦 Bulk Packaging & Logistics Protocol
• HSN Code: 0910 30 20 (Dried Turmeric)
• Packaging Material: Heavy-duty Jute/Burlap bags (treated with food-grade, hydrocarbon-free vegetable oils) or multi-layer woven PP/HDPE bags fitted with an inner moisture-barrier liner.
• Standard Weight: Packed in standardized net weights of 25 kg, 50 kg, or 60 kg bags.
• Container Payload (20ft FCL): Dried fingers have a lower bulk density than powder. A standard 20-foot dry container holds approximately 12 to 14 Metric Tons (MT) of loose-stuffed bags.
• Fumigation: Mandatory Methyl Bromide or Phosphine fumigation prior to loading to ensure zero insect or weevil infestation during transit.
• HSN Code: 0910 30 20 (Dried Turmeric)
• Packaging Material: Heavy-duty Jute/Burlap bags (treated with food-grade, hydrocarbon-free vegetable oils) or multi-layer woven PP/HDPE bags fitted with an inner moisture-barrier liner.
• Standard Weight: Packed in standardized net weights of 25 kg, 50 kg, or 60 kg bags.
• Container Payload (20ft FCL): Dried fingers have a lower bulk density than powder. A standard 20-foot dry container holds approximately 12 to 14 Metric Tons (MT) of loose-stuffed bags.
• Fumigation: Mandatory Methyl Bromide or Phosphine fumigation prior to loading to ensure zero insect or weevil infestation during transit.
Whole dried turmeric fingers are the premium, unprocessed rhizomes of the turmeric plant, cured and dried to meet strict international spice trade standards.
Unlike the ground powder, exporting whole fingers is highly favored by international buyers because it minimizes the risk of adulteration, preserves volatile essential oils, and offers a significantly longer shelf life during sea voyages.
🔬 Core Export Quality & Grading Standards
· Curcumin Content: Typically ranges from 2.5% to 5.5%, depending on the regional variety (e.g., Nizamabad, Erode, Salem, or the ultra-premium Lakadong which can exceed 7%).
· Moisture Content: Strictly capped at a maximum of 10% to 11%. Anything higher risks mold, fungal growth, and internal rotting inside the shipping container.
· Physical Characteristics:
o Length: Standard export grade requires fingers to be a minimum of 5 cm to 8 cm in length.
o Core Color: When snapped, the internal core must display a deep, uniform bright orange-yellow or reddish-brown hue.
· Defects & Tolerances:
o Foreign Matter: Maximum 0.5% to 1% (stones, dirt, or crop residue).
o Defective Rhizomes: Maximum 2% to 3% (including pieces that are immature, over-dried, spongy, or worm-eaten).
o Adulteration: Must test 100% negative for Lead Chromate or artificial coloring dyes.
🧼 Post-Harvest Curing & Processing
1. Boiling: Freshly harvested rhizomes are boiled in large water vats within 2–3 days of harvest to kill the vegetative buds, eliminate the raw odor, and gelatinize the starch to create a uniform internal color.
2. Sun-Drying: The boiled fingers are systematically spread on clean drying floors or mats under the sun for 10 to 15 days until their moisture drops below 10%. They are deemed fully dried when they snap cleanly with a metallic sound.
Polishing: Raw dried fingers have a rough, grayish-brown outer skin. Exporters use mechanical polishing drums to rub away the rough outer scales, resulting in a smooth, clean, bright golden-yellow exterior finish
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