이 제품에 대해 글로벌 공급망 인텔리전스 네트워크에 수출업체 1,268개와 수입업체 1,859개가 색인되어 있습니다.
7,113건의 공급업체 연계 거래가 상위 20개 국가에 걸쳐 요약되어 있습니다.
현재 프리미엄 공급업체 2개와 카탈로그 항목 0개가 등록되어 있습니다.
도매 샘플 항목: 1건; 산지가 샘플 항목: 0건.
이 페이지 데이터셋의 최신 기준 연도는 2026입니다.
페이지 데이터 최종 업데이트일: 2026-05-01.
카레 분말에 대한 글로벌 공급업체 거래, 수출 활동 및 가격 벤치마크
상위 20개 국가에 걸친 공급업체 연계 거래 7,113건을 분석하고, 월간 단가 벤치마크로 카레 분말의 수출 경쟁력과 소싱 리스크를 추적하세요.
카레 분말 국가별 공급업체 거래 및 수출 모멘텀 전년 대비 변화
카레 분말의 긍정적/부정적 전년 대비 변화를 비교해 성장하는 공급 시장과 약화되는 수출 경로를 식별하세요.
카레 분말의 YoY 변동 상위 국가는 미국 (+43.9%), 싱가포르 (+32.2%), 과테말라 (-26.5%)입니다.
카레 분말 국가별 공급업체 거래 및 단가 요약
2025-06 기준으로 카레 분말 국가별 거래 건수와 월간 단가/물량을 비교해 공급업체 및 수출 시장 우선순위를 정하세요.
2025-11 기준, 노출 가능한 카레 분말 거래 단가가 있는 국가는 오스트리아 (18.24 USD / kg), 싱가포르 (12.15 USD / kg), 미국 (10.30 USD / kg), 남아프리카 (8.77 USD / kg), 말레이시아 (8.45 USD / kg), 외 13개국입니다.
최신 1건의 카레 분말 도매 업데이트를 활용해 현재 수출 가격 포인트와 원산지 수준 공급업체 변화를 검증하세요.
일자
항목명
단가 (USD)
2026-04-01
При***** ****** **** ** * **** * ******* ****
0.18 USD / kg
Classification
Product TypeIngredient
Product FormDry powder (ground spice blend)
Industry PositionFood ingredient / seasoning blend
Market
Curry powder is a blended, ground spice mixture traded internationally both as a consumer seasoning and as a food-manufacturing ingredient. In trade statistics it commonly falls under HS 0910.91 (mixtures of spices), where 2024 export leadership is associated with India, Germany, Pakistan, and the Netherlands, reflecting both origin-blending and re-export/processing hubs. Major import demand spans the United States, Germany, Saudi Arabia, the Netherlands, and the United Kingdom, indicating broad use across retail, foodservice, and industrial channels. Market access and price-realization are strongly influenced by food-safety controls (notably pathogen reduction) and compliance with contaminant limits (e.g., heavy metals, pesticide residues) across destination markets.
Major Producing Countries
인도Largest reported exporter by trade value for HS 091091 (spice mixtures) in 2024, indicating large-scale blending/processing capacity.
독일Top-tier exporter for HS 091091 in 2024; significant role as a processing and intra-EU distribution hub for blended seasonings.
파키스탄Top-tier exporter for HS 091091 in 2024; strong presence in spice mixture exports linked to South Asian culinary demand globally.
네덜란드Top-tier exporter for HS 091091 in 2024; functions as a re-export and logistics hub for Europe.
스페인Among leading exporters for HS 091091 in 2024; supplies both EU and extra-EU seasoning markets.
Major Exporting Countries
인도Top exporter by trade value for HS 091091 (spice mixtures) in 2024.
독일Top exporter for HS 091091 in 2024; exports include blended seasonings and re-exports.
파키스탄Top exporter for HS 091091 in 2024; significant supplier to diaspora and Middle East markets.
네덜란드Top exporter for HS 091091 in 2024; European gateway and redistribution role.
미국Largest reported importer by trade value for HS 091091 (spice mixtures) in 2024.
독일Top importer for HS 091091 in 2024; reflects both domestic demand and intra-European redistribution.
사우디아라비아Top importer for HS 091091 in 2024; strong household and foodservice demand for spice blends.
네덜란드Top importer for HS 091091 in 2024; logistics hub and re-export platform.
영국Top importer for HS 091091 in 2024; sustained retail and foodservice demand for curry-style seasonings.
Specification
Physical Attributes
Free-flowing, homogenous powder blend; color commonly ranges from yellow to yellow-brown depending on turmeric and other spice proportions.
Aroma intensity depends on volatile oils in component spices; oxidation and light exposure can reduce aroma over time.
Compositional Metrics
Buyer specifications for spice blends commonly include moisture and ash parameters, plus aroma-related measures (e.g., volatile oil) on component spices.
Microbiological criteria and validated pathogen-reduction treatment expectations are common in international spice trade due to Salmonella risk.
Grades
ISO 2253:1999 (Curry powder — Specification) is an international reference for curry powder quality/specification context.
Codex hygiene guidance for spices and dried culinary herbs is widely referenced for good hygienic practices across grinding, blending, packaging, and storage.
Packaging
Moisture-barrier packaging (retail) and sealed, food-grade lined packaging (bulk) are typical to control humidity uptake, infestation risk, and aroma loss.
Packaging and storage practices are commonly aligned to Codex hygiene guidance for spices and dried culinary herbs.
ProcessingParticle size distribution and blend uniformity influence dispersion in cooking and perceived flavor balance.Post-grind microbial load reduction treatments may be applied depending on destination-market requirements and buyer specifications.
Supply Chain
Value Chain
Sourcing of dried spices (whole/broken) -> cleaning/sieving and foreign-matter control -> drying/conditioning as needed -> grinding/milling -> blending to formulation -> microbial load reduction treatment where used (e.g., validated heat/steam or other accepted interventions) -> packaging -> storage/distribution
Trade flows include both origin-blended exports and hub-country processing/re-export of blended spice mixtures.
Temperature
Typically shelf-stable at ambient temperatures; quality preservation depends more on controlling humidity, pest ingress, and temperature extremes than on refrigeration.
Storage and transport practices prioritize keeping spices dry and protected from contamination, consistent with Codex hygiene guidance.
Shelf Life
Shelf life is primarily constrained by aroma/volatile-oil degradation and moisture uptake (caking or mold risk), rather than rapid spoilage.
Validated pathogen-reduction steps and robust supplier controls help protect downstream shelf life by reducing recall and rejection risk.
Risks
Food Safety HighPathogen contamination (notably Salmonella) is a globally material disruption risk for curry powder and other spice blends, because incidents can trigger recalls, intensified border controls, and buyer delisting. Spices are frequently handled in dry, open environments (farm, drying yards, warehouses, grinding/blending), which creates multiple contamination pathways that must be controlled through hygienic practices and validated interventions.Implement supplier verification and hygienic design/controls across grinding and blending; apply validated microbial reduction treatments where appropriate; verify via risk-based microbiological testing aligned to buyer and regulatory expectations.
Chemical Contaminants MediumSpice blends can inherit chemical hazards from component spices, including heavy metals (e.g., lead) and pesticide residues, creating risk of import alerts, detentions, or market withdrawals. Regulatory attention has highlighted that lead compounds have been intentionally added to some ground spices in past incidents, and scientific literature documents lead chromate adulteration concerns in turmeric supply chains.Strengthen authenticity and contaminant monitoring for high-risk inputs (notably ground turmeric/chili/paprika/cinnamon where used); require COAs from accredited labs; implement targeted incoming testing and supplier corrective-action programs.
Regulatory Compliance MediumMaximum levels and enforcement intensity for contaminants and microbiological criteria vary by market, so the same formulation and process may be compliant in one destination but rejected in another. This elevates complexity for global exporters serving multiple jurisdictions from common production lots.Design specifications to the strictest target market where feasible; maintain destination-specific compliance matrices and lot-level traceability; align programs with Codex guidance and monitor regulatory updates in key importing regions.
Quality Degradation LowMoisture uptake, pest infestation, and oxidation can reduce aroma intensity and cause caking, leading to quality claims and price discounts even when food-safety compliance is met. These issues are amplified by long dwell times in wholesale channels and warm/humid climates.Use moisture-barrier packaging and controlled storage conditions; apply robust pest-management and sanitation programs; manage inventory rotation and protect product from heat/light exposure.
Sustainability
Chemical hazard management (e.g., pesticide residues, heavy metals) is a persistent issue in global spice supply chains and drives monitoring, testing, and supplier qualification.
Processing energy use (drying, grinding, and any microbial reduction treatments) can be material for carbon accounting in large-scale spice-blend manufacturing.
FAQ
Which countries are the largest exporters of curry powder in global trade data?Trade data for HS 0910.91 (mixtures of spices, which includes curry powder and similar blends) shows India, Germany, Pakistan, and the Netherlands among the top exporting countries in 2024. These rankings reflect both origin-country blending/processing and hub-country re-export and distribution roles.
Why do buyers treat Salmonella control as a key requirement for curry powder and other spice blends?Food-safety authorities have identified pathogens (especially Salmonella) as a significant risk for dried spices, and contamination can lead to recalls and border rejections. As a result, many buyers require strong hygienic controls across grinding and blending and may expect validated microbial reduction treatments for spice inputs and finished blends.
Is there an international standard specification for curry powder?Yes. ISO has published a curry powder specification standard (ISO 2253:1999), which is commonly referenced as a quality/specification anchor in international trade and procurement.