How to buy and export spices: pepper, cloves, vanilla, cardamom and cinnamon

Spices come from many small farms and are bought by traders, exporters and big processors. Each spice has its own leading origins and trade habits. This guide gives an overview.

Updated November 6, 2026 · 4 sources

Main origins

Spice	Leading origins
Black pepper	Vietnam, Brazil, Indonesia, India, Sri Lanka
Cloves	Indonesia, Madagascar, Zanzibar and Pemba (Tanzania), Comoros
Vanilla	Madagascar, Indonesia, Uganda, Papua New Guinea
Cardamom	Guatemala, India
Cinnamon	Sri Lanka (true cinnamon), Indonesia, Vietnam and China (cassia)

Special rules

Zanzibar: cloves are bought from farmers and exported by the Zanzibar State Trading Corporation.
Madagascar: the government sets rules for each vanilla export season; check them before trading.
India: exporters register with the Spices Board.

What buyers check

Cleanliness: no stones, insects, mould or extra matter (many US buyers use ASTA specifications).
Moisture, oil content and aroma.
Size and density, for example pepper at 500 or 550 g/l.
Lab tests for pesticides, aflatoxin and salmonella, especially for the EU and USA.

See spice lots or list your spices.

Frequently asked questions

Which country exports the most pepper?

Vietnam is the largest producer and exporter of black pepper.

Can I buy cloves directly from farmers in Zanzibar?

Cloves in Zanzibar are bought and exported by the state trading corporation, so private buyers usually buy from it.

Do I need lab tests to sell spices to Europe?

EU buyers check pesticide residues and contaminants, so recent lab results make a lot easier to sell.

Sources

Checked on November 6, 2026. Laws, rules and prices change: always check the official source before you trade. This guide is general information, not legal advice.