Aromatic spices from Zanzibar and mainland Tanzania — cloves, cardamom, cinnamon, black pepper, ginger and turmeric — cured, cleaned and graded to specification for wholesale and export buyers.
Zanzibar has been known as the "spice island" for generations, and Tanzania as a whole grows a broad spice basket — cloves, cardamom, cinnamon, black pepper, ginger and turmeric among them. ShambaFresh sources spices through our farming and outgrower network, oversees curing, cleaning and grading, and packs to the format wholesale and export buyers require. The value in a spice sits in its aroma and volatile oils, so the whole process is built around protecting them from harvest to pack.
We supply spices whole, and ground where a buyer needs it, sourced and graded to an agreed standard for the wholesale and export trade. Supply is built around your list — a core set of spices on a regular schedule, packed as bulk for packers and manufacturers or in retail and private-label formats. We work to your specification rather than pushing fixed pack-outs.
Zanzibar and Pemba are historically famed for cloves, while mainland Tanzania grows ginger, turmeric, black pepper and cinnamon across its warmer and higher-rainfall zones. Sourcing across these areas through our outgrower network gives a consistent, traceable base rather than one-off open-market lots.
Spices are grown largely by smallholders with organic-minded practices, supported by agronomy guidance from our team. Careful cultivation and timing matter as much for a spice as for any crop, because maturity at harvest is what sets the aroma and oil content of the finished product.
Every lot is inspected against the agreed specification — aroma, colour, size and freedom from foreign matter, mould or damage. Spices are cleaned and graded before dispatch so what a buyer receives matches what was ordered, whether it is whole clove, cinnamon quills or milled turmeric.
Each spice is harvested at its own correct stage — cloves as unopened flower buds, black pepper as it colours on the vine, ginger and turmeric as mature rhizomes — because picking at the right moment is what fixes the strength of the final product. Harvested spices are then cured or dried without delay to lock in aroma.
After curing and drying, spices are cleaned to remove stalk, dust and foreign matter, then sorted and graded to size and quality class. They are supplied whole or milled to your specification. Grading to a consistent class is what lets a packer or manufacturer blend and portion reliably.
Spices are packed into food-grade bulk sacks or lined cartons for packers and manufacturers, or into retail and private-label formats to your brand and pack size. Moisture-barrier packaging protects aroma and keeps the product shelf-stable.
Spices are dried, shelf-stable products, and are best kept dry, cool and sealed to preserve their volatile oils and aroma. We pack and advise handling with that in mind so the character of the spice survives storage and transit.
As dry, shelf-stable goods, spices ship at ambient temperature — by sea freight for bulk volumes and by air for smaller or time-sensitive orders — with sealed packaging protecting aroma throughout the journey.
Each spice follows its own harvest and curing calendar — clove, pepper and cardamom all have their own windows — so availability varies by line through the year. We will share current availability by spice against your enquiry.
Supply spans a range of spices aggregated across our network, so we can build a repeatable programme rather than one-off lots. Tell us the spices, grades, volumes and schedule you need and we will confirm what we can commit to.
We prepare spices for international buyers end to end — sourcing, overseeing curing and cleaning, grading to your class, packing to your format, and arranging the export documentation the destination requires. Spices are presented whole or milled to your specification so they arrive ready to blend, pack or shelve.
For spice packers, blenders, food manufacturers, wholesalers and distributors we supply spices in bulk to an agreed grade and format, on a schedule that fits your business. MOQ, pricing and lead times are provided on enquiry.
Dried and shelf-stable, our spices ship worldwide — to the Gulf, Europe and beyond — as whole or milled product. They pair naturally with our fresh herbs range for buyers who want both.
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 range includes cloves, cardamom, cinnamon, black pepper, ginger and turmeric, with more available seasonally. Tell us the spices you need and we will confirm availability and grades.
Both. We supply whole spices, and mill to a ground format where a buyer needs it. We pack each to the format your line or shelf requires.
Yes. We pack in food-grade bulk for packers and manufacturers, and in retail or private-label formats under your brand and pack size.
MOQ depends on the spices, grade and destination. Share your list, volumes and schedule and we will come back with what we can meet and the terms.
Yes. We grade to your quality class, supply whole or milled to spec, and arrange the export documentation the destination requires against an agreed written specification.
Some are — Zanzibar and Pemba are historically known for cloves and other aromatics — while ginger, turmeric and pepper are grown on the mainland. We source across both to build the range.
Fresh culinary herbs and spices, sourced and packed to your specification.
Fresh, cleaned ginger rhizomes, graded to spec.
Fine-milled moringa leaf powder for wholesale, private-label and export.
Cured, export-grade garlic bulbs, graded by size.
Importers, wholesale buyers, hotels and distributors — reach our export desk for grades, volumes and pricing.
