Our standard MOQ for commercial wholesale, institutional supply, and regional distribution orders is 200 kg across our ground and whole spice lines.

We supply flexible packaging configurations engineered for both retail shelf display and commercial kitchen consumption:

• Retail Packets: Standard catalog sizes bundled into 10 kg master cartons/bags for stockists.
• Value Pouches: ₹5 and ₹10 consumer sachets packaged in custom master multi-packs.
• Institutional & Loose Buyers: Heavy-duty moisture-locked bags in 10 kg, 50 kg, and 60 kg bulk formats.

All Vimal Spices products are 100% natural agricultural produce, precision-milled without artificial colors, added synthetic flavorings, or extraneous starch fillers. Every production batch adheres strictly to AGMARK Grade quality benchmarks and statutory FSSAI food safety regulations.

Yes. For industrial food processing units, snack seasonings, hotels, and large commercial caterers, we customize granulation fineness and mesh coarseness with a dedicated batch MOQ of 500 kg.

Yes. Registered distributors, hotel chains, and commercial food processors can evaluate aroma, color, and culinary balance prior to bulk procurement through our dedicated sample desk.

We maintain regular distribution across Maharashtra, Gujarat, Madhya Pradesh, and Rajasthan. Consignments of any volume are dispatched directly from our Nandurbar facility via courier, dedicated truck freight, or State Transport (ST) parcel service depending on transit urgency.

• Ground Spices (Powders): Best before 8 months from the date of milling.
• Whole Spices: 12 to 24 months when intact.
• Storage Recommendation: Store in an airtight container in a cool, dry place away from moisture and humidity to retain volatile natural essential oils.

We maintain a strict exclusive territory policy: one authorized distributor per defined territory in metropolitan cities, and exclusive single-dealer rights per town or village in smaller regions, safeguarding our partners' margins and preventing regional price undercutting.