Nile Gourmet Spices
Welcome to Nile Gourmet Spices. How may we assist with your sourcing requirements today?
Tested, then
published.
Every lot is independently tested before export, and the results travel with the batch code whether they flatter us or not.
Our process
Four checks before anything ships.
-
01
Intake
Each delivery from a farm group is weighed, logged, and given a lot reference on arrival.
-
02
Curing
Moisture is measured through the drying and conditioning cycle, not just at the end.
-
03
Lab test
An independent lab tests moisture, active compound, and microbial compliance.
-
04
Pack and seal
Cleared lots are vacuum-sealed or bagged, sealed, and logged against the batch code.
What we measure
The thresholds we hold to.
| Vanilla moisture | 28% – 32% |
|---|---|
| Vanilla vanillin | 1.8% minimum |
| Vanilla bean length | 19 cm minimum, Grade A |
| Pepper moisture | 9 – 10% |
| Pepper density | 550 g/l minimum |
| Microbial | Tested per lot; result on the lot record |
| Foreign matter | ASTA cleaned |
If a lot fails
It does not ship.
A failed lot is held, re-dried or re-cleaned where that is possible, and re-tested. If it still falls short it is sold into the domestic market, not blended into an export lot to bring an average up.
The lab result attached to your batch code is the result for that batch. We do not publish a representative certificate and apply it across a season.
Documented per lot.
Certificates are tied to the lot you buy, not to the season. For each lot we supply the relevant documents, including the certificate of origin and phytosanitary certificate, with the shipment, and publish them on the lot record when they are available.
If your market requires a specific certification, tell us when you request a quote or samples and we will confirm, in writing, what is available for the lot on offer.