건조 고수 잎 인도 마켓 오버뷰 2026

원재료

신선 고수 잎

최종 업데이트

2026-05-14

서치 및 소싱 팀을 위한 핵심 요약

인도의 건조 고수 잎 마켓 인텔리전스 페이지에는 프리미엄 공급업체 0개가 포함되어 있습니다.
인도에 대한 샘플 수출 거래 5건이 요약되어 있습니다.
인도의 건조 고수 잎에 대해 수출 파트너 기업 2개와 수입 파트너 기업 0개가 매핑되어 있습니다.
도매 샘플 항목: 0건; 산지가 샘플 항목: 0건.
수출 파트너 국가 0개와 수입 파트너 국가 0개가 랭킹되어 있습니다.
페이지 데이터 최종 업데이트일: 2026-05-14.

인도 내 건조 고수 잎 수출 공급업체 인텔리전스, 가격 추이 및 무역 흐름

인도의 건조 고수 잎에 대해 수출 파트너 기업 2개가 추적됩니다. Supply Chain Intelligence 회사 프로필 및 분석으로 수출업체 커버리지, 파트너 품질, 경로 우선순위를 검증하세요.

인도에서의 건조 고수 잎 수출 인텔리전스를 확인하세요. 샘플 공급업체 거래 5건, 월간 단가 범위, HS 코드 -의 파트너 국가 무역 흐름 패턴을 포함합니다.

스캐터 포인트는 전체 거래 데이터셋의 87.2%에서 샘플링되었습니다.

건조 고수 잎의 인도 샘플 수출 공급업체 거래 기록

인도의 건조 고수 잎 샘플 거래 5건에는 수출 가격과 공급업체 거래 패턴 벤치마킹을 위한 날짜, 원산지, 파트너 국가 맥락이 포함됩니다.

인도의 건조 고수 잎 샘플 거래 단가(일자별): 2026-02-09: 1.22 USD / kg, 2026-01-29: 1.23 USD / kg, 2026-01-24: 8.61 USD / kg, 2026-01-08: 2.49 USD / kg, 2025-12-27: 1.24 USD / kg.

일자	신고 품목	단가	수출업체	수입업체
2026-02-09	VIC** *** * **** *	1.22 USD / kg	(인도)	(네팔)
2026-01-29	VIC** *** * **** *	1.23 USD / kg	(인도)	(네팔)
2026-01-24	DEH***** **** ** * * *****************	8.61 USD / kg	(인도)	(미국)
2026-01-08	COR**** ******	2.49 USD / kg	(인도)	(캐나다)
2025-12-27	VIC** ** * ****	1.24 USD / kg	(인도)	(네팔)

인도 내 상위 건조 고수 잎 수출 공급업체 및 기업

선도 수출업체 프로필을 검토하고 인도의 건조 고수 잎에 대해 추적되는 전체 수출 파트너 기업 2개와 비교하세요. Supply Chain Intelligence 회사 프로필 및 분석으로 소싱 및 수출 파트너를 더 빠르게 선별할 수 있습니다.

(인도)

최근 수출 거래: 2026-04-12

임직원 규모: 직원 1 - 10명

산업군: 식품 제조식품 포장기타

밸류체인 역할: 식품 제조기타

(인도)

최근 수출 거래: 2026-04-12

임직원 규모: 직원 1000명 초과

매출액: 매출 USD 1B 초과

산업군: 음료 제조작물 생산식품 제조

밸류체인 역할: 농업 / 생산 / 가공 / 포장무역유통 / 도매

인도 수출 파트너 커버리지

2개 기업

총 수출 파트너 기업 수는 인도의 건조 고수 잎 수출 네트워크 깊이를 보여주는 핵심 신호입니다.

수출업체와 수입업체는 공급망 인텔리전스 기업 프로필 및 분석을 열어 인도 내 건조 고수 잎 파트너 집중도, 공급 역량 시그널, 무역 관련성을 평가할 수 있습니다.

Classification

Product TypeIngredient

Product FormDried

Industry PositionFood Ingredient

Market

Dried coriander leaf (dried cilantro) in India sits within the country’s broader spices-and-herbs production and export ecosystem, supported by large coriander cultivation in key seed-spice states. For export-oriented supply chains, food-safety compliance has been shaped by heightened scrutiny of ethylene oxide (EtO) contamination, with the Spices Board issuing detailed prevention guidance and requiring EtO testing for certain destinations. India’s domestic regulatory context also includes FSSAI’s methodology for pesticide MRLs in “spices and culinary herbs,” aligning to Codex where available and applying a default limit where Codex MRLs are absent. As a low-moisture herb product, quality and safety outcomes are sensitive to moisture control, segregation, and documented FSMS/HACCP practices across procurement, processing, packaging, and transport.

Market RoleMajor producer and exporter (spices and culinary herbs) with large domestic consumption

Domestic RoleCoriander leaves are widely used as an herb in Indian cuisine; dried leaf forms are used as seasoning ingredients in food preparation and manufacturing.

Specification

Physical Attributes

Low-moisture, low-foreign-matter dried herb profile is important to limit mould risk and quality deterioration.
Segregation of treated vs untreated lots is emphasized in export guidance to avoid cross-contamination.

Packaging

Non-porous bags/containers and liners where appropriate to prevent moisture re-absorption and contamination.
Common bulk packaging for export channels includes multi-wall laminated paper or polypropylene/polyethylene bags and carton boxes.

Supply Chain

Value Chain

Farm procurement (leaf raw material) → inspection/cleaning/sorting → drying/dehydration → optional microbial reduction treatment (e.g., steam sterilization/irradiation where permitted) → lab testing (as required for hazards such as EtO and pathogens) → non-porous packaging with moisture control → containerized export logistics → importer QA release and distribution

Temperature

Low-moisture spices/herbs shipments require humidity control; guidance for exports to Europe highlights keeping goods cool and dry and avoiding high humidity to prevent mould and clumping.

Atmosphere Control

Ventilation and desiccants may be used to reduce condensation and moisture risk in container transport; fully ventilated containers are referenced as preferable for bagged spices in humid conditions.

Freight IntensityMedium

Transport ModeSea

Risks

Food Safety HighEthylene oxide (EtO) contamination is a deal-breaker risk for India-origin spices and herbs exports: Spices Board guidance treats EtO as a hazard requiring preventive controls, and specific destinations (e.g., Hong Kong and Singapore) have required mandatory EtO testing and cleared analytical reporting for covered consignments.Implement EtO hazard controls in FSMS/HACCP; avoid EtO use across processing/storage/packaging/transport; segregate lots; test raw materials/packaging/finished goods where appropriate; ensure destination-specific sampling/testing paperwork is completed before shipment.

Regulatory Compliance MediumPesticide residue non-compliance can trigger border rejection or buyer claim risk for dried coriander leaf marketed as a culinary herb/spice product, as FSSAI applies a defined MRL methodology (including Codex-aligned application and a default limit where Codex MRLs are not specified).Maintain pesticide-use controls and residue monitoring aligned to importing-country and Codex requirements; retain batch test records and supplier assurance documentation.

Food Safety MediumMoisture ingress and poor segregation during processing/packaging/transport increases mould and potential mycotoxin risk in low-moisture herbs; export hygiene guidance explicitly warns against conditions that allow moisture re-absorption and contamination.Use non-porous packaging with liners where appropriate; prevent re-absorption of ambient moisture; control humidity/ventilation during storage and container transport; avoid practices that introduce water during packing.

Logistics MediumSea-freight disruption and cost volatility can delay shipments and elevate cost-to-serve for containerized spices/herbs exports; longer transits heighten exposure to temperature/humidity excursions that degrade dried herb quality.Plan buffer time for variable transit; use container humidity controls (desiccants, ventilation) and monitoring; align contracts to freight volatility where possible.

Sustainability

Pesticide residue management in spices and culinary herbs, aligned to FSSAI MRL methodology and (where applicable) Codex benchmarks.

FAQ

What is the single biggest export-stopping risk for India-origin dried coriander leaf in international markets?Ethylene oxide (EtO) contamination is the most critical risk because it can trigger rejections and special controls. The Spices Board has issued detailed prevention guidance and has required mandatory EtO testing and a cleared analytical report for covered spice consignments to some destinations such as Hong Kong and Singapore.

How are pesticide residue limits handled for spices and culinary herbs in India’s regulatory framework?FSSAI’s 8 April 2024 order sets a methodology: pesticide MRLs for spices and culinary herbs are under the Contaminants, Toxins and Residues regulation; when Codex MRLs are available they apply in the specified cases, and when Codex MRLs are not specified a default limit of 0.1 mg/kg applies for spices and culinary herbs.

What packaging and transport practices help protect dried herbs from quality loss on sea shipments?Guidance for spices and herbs emphasizes keeping shipments cool and dry, controlling humidity and ventilation to prevent moisture uptake and mould, and using intact, clean packaging such as laminated paper or polypropylene/polyethylene bags or cartons. Spices Board export guidance also recommends non-porous bags/containers and preventing re-absorption of ambient moisture, with desiccants/ventilation used where appropriate.