Spice Quality Testing Explained: What a Lab Report Tells You
How to read a spice certificate of analysis — moisture, volatile oil, piperine, curcumin, ash, aflatoxins, ochratoxin A, pesticide residues, ethylene oxide and microbiology.
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A certificate of analysis (CoA) is your best protection when buying spices. Here's what the common tests mean.
Trade guidance only. Specifications, limits and regulations change, so confirm the current requirements and agree the exact specification in your contract.
Physical tests
| Test | Why it matters |
|---|---|
| Moisture | Too high means mould risk and lost weight |
| Extraneous matter | Stalks, stones and dust you're paying for |
| Bulk density | Key quality indicator for pepper |
| Size / grade | Matches the contract grade |
Chemical tests
| Test | Spice |
|---|---|
| Volatile oil | Aroma, for pepper, cardamom, cloves and more |
| Piperine | Pungency of pepper |
| Curcumin | Colour and value of turmeric |
| Total and acid-insoluble ash | Sand and soil contamination |
| Colour value (ASTA units) | Chilli and paprika colour |
Safety tests
| Test | Why |
|---|---|
| Aflatoxins, ochratoxin A | Mould toxins with strict EU limits |
| Pesticide residues | Must meet destination MRLs |
| Ethylene oxide | Not permitted in the EU |
| Salmonella, E. coli, TPC, yeasts & moulds | Food safety |
| Heavy metals | Lead and others, especially for turmeric and chilli |
Tips
- Use accredited labs for safety tests
- Make sure the report matches the lot number shipped
- Agree the test list and limits in the contract
- Retain samples from each lot
See our quality page.
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