Two categories, twelve products — every one grown across the islands of Indonesia and graded for export.
Gourmet and extraction grade Vanilla planifolia, floral Vanilla tahitensis, plus vanilla powder and seeds — hand-pollinated and slowly cured.
Cloves, nutmeg, mace, Korintje cassia, Lampung black pepper, Muntok white pepper, ginger, turmeric and Java cardamom.
Grade A Vanilla planifolia — plump, oily, supple pods cured for rich, creamy aroma.
Grade B beans with lower moisture, ideal for extract, flavour and fragrance houses.
Floral, fruity Tahitian-type vanilla grown in eastern Indonesia — a pastry favourite.
Ground whole-bean powder and pure vanilla caviar for bakeries and manufacturers.
Hand-picked, sun-dried cloves from Sulawesi, Maluku and Java — high eugenol.
Whole and graded nutmeg from the Banda Islands and North Sulawesi.
The bright aril of the nutmeg seed, dried whole or broken.
Korintje cassia (cassia vera) from Kerinci — sticks, cut and broken.
Bold Lampung black pepper, cleaned and graded by density.
Muntok white pepper from Bangka — clean, sharp and aromatic.
Dried slices and whole roots from Javanese growers.
Round Java cardamom (Amomum compactum) for food and herbal use.
We answer with what is physically in the warehouse, the grade, and the price it can leave at.