About Vietglobal Export - Spice Supplier in Viet Nam

Vietnam supplies six distinct spice products through Vietglobal Export. The catalogue lists Black Cardamom, two forms of Pepper (black 500 g and white 630 g double‑washed), Star Anise (Superior Type), and two cinnamon variants - Cigarette Cinnamon and Split Cinnamon. All items fall under HS Chapter 09 for spices, with pepper and cardamom typically classified under HS 0909 and cinnamon and star anise under HS 0908. The supplier’s active product count of six reflects a focused portfolio rather than a broad commodity range.

The listed products include Black Pepper packaged in 500 g units, White Pepper in 630 g double‑washed bags, Dry Black Cardamom in whole‑seed form, and Superior Type Star Anise presented as whole pods. The cinnamon line offers a cigarette‑grade variety used for flavored tobacco and a split‑cinnamon form suitable for confectionery and bakery applications. Each item is described by its processing style - e.g., double‑washed for white pepper - which aligns with standard industry practices for quality differentiation.

Product Range and Specialties of Vietglobal Export

Vietglobal Export’s catalogue covers three primary spice families: pepper, cardamom and star anise, plus two cinnamon formats. In the global market, black pepper is graded from P1 (highest) to P5 based on oil content, particle size and moisture, while white pepper is often sold as double‑washed to reduce residual oil and achieve a moisture level below 12 %. Dry black cardamom is usually sold whole, with a typical length of 8‑12 mm and a moisture content under 10 %. Star anise of superior type is evaluated by pod size (average length 12‑15 mm) and low ash content. Cinnamon for cigarette use is milled to fine strands, whereas split cinnamon is broken into 5‑10 mm pieces, both targeting moisture below 12 % and essential oil content around 1‑2 %. These specifications are common reference points for buyers evaluating Vietglobal Export’s offerings.

Trade and Export Information - Vietglobal Export

Vietnam is a major exporter of spices, with the European Union, United States, Middle East and Southeast Asian markets accounting for the largest share of demand. Spices from Vietnam are typically shipped in food‑grade jute or polypropylene bags of 25 kg, or in bulk containers for larger orders, using CIF or FOB Incoterms. Importers normally require a phytosanitary certificate, a Certificate of Origin and, where applicable, compliance with ISO 9001 or HACCP food‑safety standards. For pepper and cardamom, buyers often request a laboratory analysis confirming moisture, oil content and microbial limits (e.g., total plate count < 10 000 cfu/g). The HS Chapter 09 classification streamlines customs clearance, but exporters must ensure accurate sub‑heading declarations to avoid tariff discrepancies.

Sourcing from Vietglobal Export - Buyer Guidance

When sourcing spices from Vietglobal Export, buyers should ask for a recent product analysis report that includes moisture, oil content, particle size distribution and microbiological results. Request copies of any food‑safety certificates the supplier holds, such as ISO 9001, HACCP or FSSC 22000, and verify that a phytosanitary certificate will accompany the shipment. Confirm packaging details - for example, 25 kg food‑grade bags with moisture‑resistant liners - and ensure the supplier can meet the required minimum order quantity and lead time for each spice variety before placing a contract.

What spice varieties are listed in Vietglobal Export’s catalogue?

The catalogue includes Black Cardamom, Black Pepper (500 g), White Pepper (630 g double‑washed), Superior Type Star Anise, Cigarette Cinnamon and Split Cinnamon.

Are there specific grades or quality parameters for the black pepper offered?

Black pepper is commonly graded by oil content and moisture; buyers usually look for P1‑P3 grades with oil content above 45 % and moisture below 12 %.

What processing does the white pepper undergo?

White pepper is supplied as double‑washed, a process that reduces residual oil and brings moisture to under 12 %.

What documentation should an importer request from Vietglobal Export?

Importers should request a phytosanitary certificate, Certificate of Origin, recent laboratory analysis and any food‑safety certifications such as ISO 9001 or HACCP.

What packaging formats are typical for these spices?

Spices are normally packed in food‑grade jute or polypropylene bags of 25 kg, suitable for container loading on 20 ft or 40 ft ships.

Which regions import Vietnamese spices like those offered by Vietglobal Export?

The European Union, United States, Middle East and Southeast Asian countries are the main import markets for Vietnamese pepper, cardamom and cinnamon.

What HS chapter covers the products listed by Vietglobal Export?

All listed spices fall under HS Chapter 09, which includes pepper, cardamom, star anise and cinnamon.

What are typical lead times for orders of these spices?

Lead times usually range from 15 to 30 days depending on product availability and required certifications, with longer periods for double‑washed white pepper.