Buyer's guide
Common grades and specifications
- Whole, cut-and-sifted (TBC) or powdered
- Steam-sterilised or untreated
- Organic or conventional
- Key specs: moisture, volatile oil, ash, foreign matter, microbiology, pesticide residues, colour/pungency where relevant
Typical packaging
Paper or woven polypropylene bags with liners, cartons, or bales for leafy herbs.
Typical minimum order
From a few hundred kilograms for speciality herbs to containers for common spices.
HS code (4-digit headings)
| Heading | Description |
|---|---|
| 0904 | Pepper and capsicum |
| 0909 | Seeds of anise, coriander, cumin, caraway, fennel |
| 0910 | Ginger, saffron, turmeric, thyme, bay leaves and other spices |
| 1211 | Plants and parts of plants used in pharmacy, perfumery or herbal teas |
Guidance only. The exact 6- to 10-digit code depends on the product and the importing country's tariff. Confirm with your customs broker.
Incoterms tips
For containerised goods, FCA, CPT or CIP are usually a better fit than FOB/CIF, because the seller hands over at a terminal or warehouse rather than over the ship's rail. Use DAP or DDP only if the seller can really handle delivery (and, for DDP, import clearance) in your country.
Quality documents to request
- COA including pesticide residues and microbiology
- Phytosanitary certificate
- Certificate of origin
- Organic certificate if specified
- Allergen and adulteration statement
Sourcing notes
Herbs and spices are plant-based and accepted as is.