This presentation deals with the grading specifications of the five major spices viz turmeric, ginger, pepper, cardamom and chilli. It also shows the different varities of the spices

1. GRADING SPECIFICATIONS OF
FIVE MAJOR SPICES AND ITS
STORAGE TEMPERATURE

2. WHAT IS GRADING?
A Stage or degree
in a process
A position in a
scale of size,
quality or intensity
An accepted level
of standard

3. WHY GRADING IS A NECESSITY?
Spices characteristics
vary in colour &
constitution
• Year of Harvest
• Place of Harvest
Quality of Spices also
differ due to
• Separation Process
• Milling Process
For this reasons it has been deemed
necessary to establish quality standards or
specifications for spices

4. BLACK PEPPER

5. BLACK PEPPER GRADES AND ITS
SPECIFICATIONS
Tellicherry Black Pepper
• TGSEB – Tellicherry Garbled
Special Extra Bold
• TGEB – Tellicherry Garbled
Extra Bold
• TG – Tellicherry Garbled
Malabar Black Pepper
• MG-1 – Malabar Garbled 1
• MG-2 – Malabar Garbled 2
• MUG-1 – Malabar
Ungarbled 1
• MUG-2 – Malabar
Ungarbled 2
• MUG-3L – Malabar
Ungarbled 3L
• MUG-4L – Malabar
Ungarbled 4L

6. TELLICHERRY GARBLED BLACK PEPPER
GRADE TRADE
NAME
SIZE (mm) MOISTURE
CONTENT
(in %)
TGSEB Tellicherry
Garbled
Special
Extra Bold
4.75 11
TGEB Tellicherry
Garbled
Extra Bold
4.25 11
TG Tellicherry
Garbled
4.00 11

7. MALABAR BLACK PEPPER
GRADE TRADE NAME BULK DENSITY (
gm/litre)
MOISTURE
CONTENT ( IN %)
MG - 1 Malabar Garbled – 1 550 11
MG – 2 Malabar Garbled – 2 550 11
MUG – 1 Malabar Ungarbled - 1 550 12
MUG – 2 Malabar Ungarbled - 2 550 12
MUG - 3L Malabar Ungarbled - 3L 550 12
MUG - 4L Malabar Ungarbled - 4L 550 12

8. AGMARK SPECIFICATIONS OF BLACK PEPPER
PEPPER GRADE DIAMETER (mm)
Tellichery Garbled Black
Pepper special extra bold
(TGSEB)
4.75
Tellichery Garbled extra bold
(TGEB)
4.25
Tellichery Garbled (TG) 4.0 – 4.25
Malabar Garbled Black
Pepper (MG)
3.75
Malabar Ungarbled Black
Pepper (MUG)
3.75

9. CARDAMOM

10. CARDAMOM GRADES AND ITS
SPECIFICATIONS
Alleppey Green
• AGB -Alleppey
Green Bold
• AGS - Alleppey
Green Superior
• AGS-1 - Alleppey
Green Shipment
• AGL - Alleppey
Green Light
Coorg Green
• CGEB - Coorg
Green Extra Bold
• CGB - Coorg Green
Bold
• CG-1 - Coorg
Green Superior
• CG-2 - Coorg
Green Mota,
Green
• CG-3 - Coorg
Green Shipment
• CG-4 - Coorg
Green Light
Bleached
• BL-1 – Bleached 1
• BL-2 – Bleached 2
• BL-3 – Bleached 3

11. ALLEPPEY GREEN CARDAMOM
GRADE TRADE NAME SIZE
(mm)
WEIGHT
(g/l)
COLOUR
AGB Alleppey Green Bold 7 435 Green
AGS Alleppey Green Superior 5 385 Green
AGS-1 Alleppey Green Shipment 4 320 – 350 Light Green
AGL Alleppey Green Light 3.5 260 Light Green

12. COORG GREEN CARDAMOM
GRADE TRADE NAME SIZE
(mm)
WEIGHT
(g/l)
CGEB Coorg Green Extra Bold 8 450
CGB Coorg Green Bold 7.5 435
CG-1 Coorg Green Superior 6.5 415
CG-2 Coorg Green Mota, Green 6 385
CG-3 Coorg Green Shipment 5.5 350
CG-4 Coorg Green Light 3.5 280

13. BLEACHED CARDAMOM
GRADE TRADE
NAME
SIZE
(mm)
WEIGHT
(g/l)
COLOUR
BL-1 Bleached 1 8.5 340 Pale
BL-2 Bleached 2 7 340 Creamy
BL-3 Bleached 3 5 300 Dull White

14. GINGER

15. GINGER GRADES AND ITS
SPECIFICATIONS
Calicut Quality
Dried Ginger
•NGK – Non
Bleached
Garbled
•NUGK – Non
Bleached
Ungarbled
Cochin Quality
Dried Ginger
•NGC – Non
Bleached
Garbled
•NUGC – Non
Bleached
Ungarbled

16. CALICUT AND COCHIN QUALITY DRIED
GINGER
GRADE TRADE NAME SIZE OF RHIZOME
NGK Non Bleached Garbled Calicut
Quality Dried Ginger
Not less than 20mm in
length
NUGK Non Bleached Ungarbled Calicut
Quality Dried Ginger
Small cut pieces of less
than 20 mm in length
NGC Non Bleached Garbled Cochin
Quality Dried Ginger
Not less than 20 mm in
length
NUGC Non Bleached Ungarbled Cochin
Quality Dried Ginger
Small cut pieces of less
than 20mm in length

17. TURMERIC

18. TURMERIC GRADES AND ITS
SPECIFICATIONS
Alleppey Finger
Rajapuri Finger
Salem Gattha
Nizamabad Finger

19. TURMERIC GRADES AND ITS
SPECIFICATIONS
Trade Name Curcumin
Content
(in %)
Bulb
(in %)
Broken
Pieces
(in %)
Alleppey Finger 0.1212 4 5
Rajapuri Finger 2.0823 2 3
Salem Gattha
Finger
0.6888 2 3
Nizamabad Finger 2.3536 2 5

20. CHILLI

21. Trade Name Capsaicine
(in %)
ASTA Value Characteristics
Bird’s Eye Chilli
(Dhani)
0.589 41.7 Blood Red, Highly
Pungent
Byadagi (Kaddi) Negligible 159.9 Less Pungent
Ellachipur Sannam 0.2 70.40 Red, very Hot
Guntur Sanam S4 0.226 320.11 Skin Thick, Hot
CHILLI GRADES AND ITS
SPECIFICATIONS

22. Trade Name Capsaicine
(in %)
ASTA Value Characteristics
Hindpur S7 0.24 33 Hot, Highly
Pungent
Jwala 0.4 - Highly pungent,
Compact Seeds
Kanthari White 0.504 2.96 Short , Ivory
White, Highly
Pungent
Kashmir Chilli 0.325 54.10 Long, Fleshy, Deep
Red
CHILLI GRADES AND ITS
SPECIFICATIONS

23. STORAGE TEMPERATURE
SPICE TEMPERATURE (⁰C)
Pepper 7.3
Cardamom 5 – 25
Turmeric 20 – 30
Ginger 12
Chilli 0 – 10