A working range of fresh culinary herbs and spices grown in Tanzania — basil, mint, rosemary, thyme, coriander, chives and more — sourced through our farming and outgrower network and prepared for professional kitchens, wholesalers and exporters.
Fresh herbs and spices are among the most demanding lines a supplier can handle: aroma, colour and freshness can fall away within hours of a bad decision in the field or the cold room. ShambaFresh brings a whole range together — leafy culinary herbs such as basil, mint, rosemary, thyme, coriander and chives, alongside Tanzanian and Zanzibar spices — sourced through our farming and outgrower network, graded to specification and handled to protect their character. This page covers the range and our sourcing capability across the category.
We supply fresh cut herbs — bunched or loose, to your count and pack format — and dried spices, sourced and graded to the standard your kitchen or line requires. Because this is a range rather than a single crop, we build supply around what you buy: a set of core herbs on a regular schedule, seasonal additions, and spices from our dedicated spice range. We work to your specification rather than pushing fixed pack-outs.
Tanzania's range of climates is what makes the breadth possible — cool highland areas suit temperate herbs like rosemary and thyme, while warmer zones and the Zanzibar archipelago are known for aromatic spices. Sourcing across these growing areas through our outgrower network gives a consistent, traceable base for the whole range.
Herbs are grown with organic-minded practices in managed plots, with succession planting used to keep core lines available across a longer window. Agronomy guidance for our outgrowers keeps the crop clean and to a repeatable standard, which is what a professional kitchen needs to plan a menu around.
Every consignment is inspected against the agreed specification — freshness and turgidity, leaf colour, aroma and freedom from wilt, yellowing or blemish for fresh herbs; and colour, aroma and cleanliness for spices. Fresh herbs are held on a cold chain from the field so they reach the buyer in the condition they left in.
Fresh herbs are cut in the cool of the early morning, when the plant holds the most moisture and aroma, then moved quickly into cool conditions. Cutting at the right time of day and cooling fast is the single most important control for herb quality, because aroma and crispness are lost quickly once a stem warms up.
After cutting, herbs are sorted to remove anything off-grade, trimmed and either bunched or packed loose to your format. Spices are cured, dried, cleaned and graded separately. Grading to a consistent bunch weight or pack count is what lets a buyer plan portioning and retail, so we grade to the format you specify.
Fresh herbs are packed into ventilated punnets, sleeves, bunches or cartons that protect the leaf and keep the cold chain effective, palletised for transport. Dried spices are packed into food-grade bulk or retail formats. Retail, food-service and bulk formats are all available to specification.
Fresh herbs are held cool and humid between packing and dispatch to hold turgidity and colour, while dried spices are kept dry and sealed to protect their aroma. Matching the storage to each product is what keeps the whole range in condition until it ships.
Time-sensitive fresh herbs move by air on a maintained cold chain, matched to the buyer’s delivery window, while dried spices ship at ambient temperature by sea or air. The route is chosen product by product so each line arrives in the best possible condition.
Many culinary herbs are available across much of the year thanks to succession planting, while individual spices follow their own curing and harvest seasons. We will share current availability by line against your enquiry.
The strength of this line is breadth — a range of herbs and spices sourced across our network rather than a single crop. Tell us the lines, volumes and schedule you need and we will confirm what we can commit to.
We prepare herbs and spices for international buyers end to end — sourcing across the range, grading, packing to your format, and arranging the export documentation the destination requires. Fresh and dried lines are presented to your grade and packaging specification so they arrive ready for your distribution.
For hotels, restaurants, caterers, wholesalers and distributors we supply fresh herbs and spices to an agreed grade and format, on a regular schedule. MOQ, pricing and lead times are provided on enquiry.
Fresh herbs suit buyers reachable by air, such as the Gulf, while our dried spices ship worldwide. See our dedicated spices range for cloves, cinnamon, cardamom and more.
Send us your target volumes, grades and destination and we’ll come back with pricing, MOQ and lead times. This is a B2B enquiry — no online checkout.
Our core range includes basil, mint, rosemary, thyme, coriander and chives, with more available seasonally. Tell us the lines you need and we will confirm what we can supply and when.
Both. We supply fresh cut herbs on a cold chain, and dried spices from our dedicated spices range. We pack each to the format your kitchen or line requires.
Herbs are cut cool in the early morning, sorted and packed into ventilated formats, and moved on a maintained cold chain — by air for time-sensitive orders — matched to your delivery window.
MOQ depends on the lines, format and destination. Share the herbs and spices you need with your volumes and schedule, and we will come back with what we can meet and the terms.
Yes. Bunch weights, pack counts, retail and food-service formats, labelling and pallet configuration are all available to specification, and we arrange the export documentation the destination requires.
Yes. We run a dedicated spices range — cloves, cardamom, cinnamon, black pepper, ginger and turmeric among them — for buyers focused on spices rather than fresh herbs.
Importers, wholesale buyers, hotels and distributors — reach our export desk for grades, volumes and pricing.
