Buying dried culinary herbs in bulk: grade, cut and packing
A bulk dried-herb order should define the botanical material, cut size, intended use and acceptance criteria. “Premium” or “tea-grade” alone does not tell a buyer how a shipment will perform.
Match the herb to its application
Begin with the intended use: seasoning blend, food-service pack, infusion ingredient or further extraction. The same herb may need different cut sizes and sensory characteristics in each application. Rosemary leaf and Basil flakes should each have their own appearance and preparation requirements.
For Oregano and Thyme, identify the required species and acceptable plant parts. Avoid relying on a shared commercial name when your recipe, customer specification or label requires a particular botanical identity.
Define cut size and sensory acceptance
State whether you need whole leaf, rubbed herb, tea cut or powder, then agree the measurable size range and tolerance. Ask how stems, fines and foreign matter are controlled. A photograph can support the discussion, but a representative physical sample is more useful for checking appearance, aroma and performance in the intended application.
Use the same evaluation method for each supplier sample. Record sample identity, batch reference and the preparation procedure. A comparison made with different quantities or steeping conditions can be misleading. Keep the approved reference with the written specification for future orders.
Make food-safety requirements explicit
Discuss moisture, microbiological criteria, pesticide residues and other destination-specific limits with the importer and laboratory. Define the tests and methods rather than requesting a generic “food-grade certificate.” Ask whether a microbial reduction treatment is used and how that treatment affects the contracted specification and documentation.
The Netherlands government agency CBI summarises European buyer requirements for herbs and spices, including safety, cleanliness, moisture and particle-size considerations. Use current rules and the buyer's specification to set limits for the exact herb, rather than copying a number from another product.
Clarify what tea-grade means in your order
“Tea-grade” is a purchasing description that still needs definition. For Lemongrass, specify the plant part, cut size, fines tolerance and intended infusion use. Confirm ingredient permissibility and label requirements in the destination market.
If organic material is requested, state the applicable certification scheme and obtain the supporting documentation for the offered source and lot. An aroma test or a residue test cannot replace organic certification. Our organic documentation guide explains the distinction.
Agree the pack and sample approval
- Net weight per inner pack and outer carton or bag.
- Liner and closure suitable for the agreed moisture and odour protection.
- Batch identification, product name and required label language.
- Storage instructions and shelf-life basis supplied for the product.
- Sample approval, retained reference and procedure for deviations.
Keep dried herbs, essential oils and extracts as separate order lines. They need different specifications and packaging. Browse the culinary herb catalogue and send your intended application, form and volume when requesting a quote.
Buyer questions
Is tea-grade a complete specification?
No. Define the intended use, botanical identity, cut size, fines tolerance, testing and destination requirements.
Can essential oil be supplied against a dried-leaf specification?
No. Essential oil needs a separate identity, composition, analytical and packaging specification.
Put your specification into an enquiry.
Share the product, quantity, destination and required form with the export desk.
Prepare an enquiry