About Gbr Foods - Asafoetida Supplier in India

India hosts Gbr Foods with an active catalogue of five listed products. The supplier’s portfolio spans Asafoetida Hing Powder (HS code 0910.99), Cup Sambrani Dhoop Incense, Attar Roll On, Amla Jaggery Candy (HS code 1704.90) and Chilly Powder. Each entry aligns with the top categories recorded as Asafoetida, Incense Sticks, Fragrances & Incense, Candies and Chilli Powder, confirming a focus on spice, fragrance and confectionery segments. The HS code families 0910 and 1704 indicate the goods fall under the broader headings of “Spices, condiments, other vegetable products” and “Confectionery, not elsewhere specified” in the customs tariff structure.

The Asafoetida Hing Powder is described as a gum resin from Ferula species blended with wheat or rice flour filler. The Amla Jaggery Candy combines fresh Indian gooseberry with unrefined cane jaggery, while the incense and attar items are presented without specific HS codes. The chilli powder entry completes the range, reflecting a typical Indian spice offering. All five items are explicitly listed in the supplier’s catalogue, providing a concise view of the product mix without additional claims.

Product Range and Specialties of Gbr Foods

Gbr Foods lists Asafoetida Hing Powder, Cup Sambrani Dhoop Incense, Attar Roll On, Amla Jaggery Candy and Chilly Powder. In the spice market, asafoetida powder is graded by resin content, with commercial grades ranging from 70 % to 85 % resin and moisture levels below 10 %. Incense sticks are commonly produced with a base of bamboo or wood, scented with sandalwood, camphor or herbal blends, and are often packaged in cardboard tubes for bulk shipment. Attar roll‑on fragrances are typically oil‑based, using ethanol or carrier oils, and are measured in millilitres per unit. Amla jaggery candy falls under the confectionery HS chapter 17; standard specifications include a moisture content under 15 % and a sugar (jaggery) purity above 80 %. Indian chilli powder is usually classified under HS 0904, with Scoville ratings from mild (1 000 - 5 000) to hot (15 000 - 30 000) and a target moisture content of 8‑12 % to ensure shelf stability.

Trade and Export Information - Gbr Foods

India is a major exporter of spice powders, incense products and traditional confectionery. Buyers in the Middle East, Europe and North America regularly import asafoetida under HS 0910, incense sticks under HS 3307 and confectionery under HS 1704. Typical certifications requested for these categories include a Food Safety and Standards Authority of India (FSSAI) license, ISO 22000 food safety management, and where applicable, organic or HACCP compliance. Export shipments are commonly packed in moisture‑resistant multi‑wall bags for powder products, sealed cartons for incense sticks and airtight jars or laminated pouches for candy, with freight terms such as FOB or CIF prevailing. Customs inspections often verify HS code declarations, weight, and accompanying certificates of analysis, especially for food‑grade items.

Sourcing from Gbr Foods - Buyer Guidance

When evaluating Gbr Foods, buyers should request a current FSSAI registration copy and a detailed certificate of analysis for each product, showing resin percentage for asafoetida, moisture and jaggery purity for the candy, and capsaicin level for chilli powder. Samples should be inspected for visual consistency, aroma profile (for incense and attar) and packaging integrity before confirming bulk orders. Verify that the HS codes used in the catalogue match the intended customs classification and that any required phytosanitary or food safety certificates are provided for the destination market.

What HS codes does Gbr Foods use for its listed products?

The catalogue assigns HS 0910.99 to Asafoetida Hing Powder and HS 1704.90 to Amla Jaggery Candy. Other items such as the incense sticks, attar roll‑on and chilli powder are listed without specific HS codes, but they typically fall under HS 3307 for incense and HS 0904 for chilli powder.

What material composition is disclosed for the Asafoetida product?

The Asafoetida Hing Powder is described as Ferula gum resin blended with wheat or rice flour as a filler, a common formulation for Indian market grades.

Are there any standard quality parameters for the Amla Jaggery Candy?

In the Indian confectionery sector, candy made with fresh amla and cane jaggery is usually required to have moisture below 15 % and a jaggery purity above 80 %, with a pH near neutral to preserve fruit flavor.

What typical certifications should a buyer request for these food items?

Buyers normally request the supplier’s FSSAI license, a recent certificate of analysis, and, where required by the importing country, ISO 22000 or HACCP certification.

What are common packaging formats for the incense sticks?

Incense sticks are commonly packed in sealed cardboard tubes or bulk cartons, often with a moisture‑barrier liner to protect the fragrance during transit.

What minimum order quantities (MOQ) and lead times are typical for these products?

Indian spice and incense exporters often set MOQs of 500 kg per batch for powders and 1 000 units for incense sticks, with lead times ranging from 15 to 30 days after receipt of a confirmed purchase order and required documentation.

How should a buyer arrange a sample request?

A buyer should contact the supplier to specify the product, desired quantity (usually 1 kg for powders or 10 units for incense), and request a material safety data sheet and a certificate of analysis accompanying the sample.

What shipping terms are most frequently used for these goods?

Exporters from India typically use FOB (Free on Board) or CIF (Cost, Insurance, Freight) terms, with shipments in 20‑ft or 40‑ft containers depending on product volume and packaging.