Spice Board Registration

The Spices Board is the Indian government regulatory and export promotion agency for Indian spices. Spices Board was constituted in 1987 under  with the merger of the erstwhile Cardamom Board (1968) and Spices Export Promotion Council (1960). And have the responsibility of production/development of cardamom and export promotion of 52 spices shown in the schedule of the Act.

Manufacturers and merchants who deal with the export of Indian spices must register with the Spice Board (particularly 52 scheduled spices). On completion of registration, the manufacturer or merchant receives a Spice Board Registration Certificate known as CRES (Certificate of Registration as an Exporter of Spices).

List of Spices Mentioned in the Spice Board Act

The following are the list of the spices included in the Spice Board Act, 1986;

  • Cardamom
  • Pepper
  • Chilly
  • Ginger
  • Turmeric
  • Cumin
  • Fennel
  • Fenugreek
  • Celery
  • Aniseed
  • Bishops weed
  • Caraway
  • Dill
  • Cinnamon
  • Cassia
  • Curry Leaf
  • Kokam
  • Mint
  • Mustard
  • Parsley
  • Pomegranate Seed
  • Saffron
  • Vanilla
  • Tej Patta
  • Pepper Long
  • Star Anise
  • Sweet Flag
  • Greater Galanga
  • Sweet Flag
  • Horse-Radish
  • Caper
  • Clove
  • Asafetida
  • Cambodge
  • Hyssop
  • Juniper Berry
  • Bay leaf
  • Lovage
  • Marjoram
  • Nutmeg
  • Mace
  • Basil
  • Poppy Seed
  • All-Spice
  • Rosemary
  • Sage
  • Coriander
  • Savory
  • Thyme
  • Oregano
  • Tarragon
  • Tamarind

Functions of the Spice board

The Spices Board has numerous roles and responsibilities and serves as the apex body for licensing and registration of entities and individuals who wish to work involving spices. The following are the responsibilities of the Spices Board;

  • Post-harvest improvement of all types of spices
  • Research, development, and regulation of domestic marketing of Large and Small cardamom
  • Promoting organic production, processing, and certification of spices
  • Working for the development of Spices in the North Eastern States
  • Providing quality evaluation services
  • Promoting export of all spices through
  • Technology up-gradation
  • Quality up-gradation
  • Brand promotion
  • Research and development

Responsibilities of the board dedicated to promoting Export of Spices from India includes;

  • Quality certification & control
  • Registration of exporters
  • Documentation and collection of trade information
  • Providing inputs to the Central Government on policies related to Import and Export of Spices

Spice Board May Reject Application Based on Following Criteria’s

The Board may cancel any certificate on any one or more of the following grounds, namely:-

  • That the holder of the certificate has violated any of the terms and conditions of the certificate.
  • That in the opinion of the Central Government it is necessary for the interests of the general public to cancel the certificate.
  • where the Board, for reasons to be recorded in writing is satisfied that pending consideration of the question of cancelling the certificate on any grounds mentioned in subsection (1), it is necessary so to do, the Board may by order in writing suspend the operation of the certificate for such period not exceeding forty-five days as may be specified in the order and require the holder of the certificate to show cause, within fifteen days from the date of receipt of such order, as to why the suspension of the certificate should not be extended till the determination of the question as to whether the registration should be cancelled.
  • No order of cancellation of registration under this section shall be made unless the person concerned has been given a reasonable opportunity of being heard in respect of the grounds for such cancellation.
  • Any person aggrieved by an order made under section 13 may prefer an appeal to the Central Government within such period as may be prescribed.

In case of export/import of Spices/Spice products, Certificate of Registration as Exporter of Spices issued by the Board is also required in addition to the IE (import-export) Code number. Spices Board issues Certificate of Registration as Exporter of Spices [CRES] under Section 11 of the Spices Board Act.

Benefits of Spice Board Registration

  • Helps exporters and importers in establishing mutual contact.
  • Identifies competent supply sources for specific requirements of importers
  • Processes and forwards foreign trade inquiries to reliable exporters.
  • Organizes a common platform for interaction between Indian exporters and international buyers through participation in major international exhibitions and meetings.
  • Examine complaints from importers for corrective and preventive action
  • Spearheads the quality improvement program for Indian spices.
  • Manages a comprehensive and up-to-date data bank for exporters and importers.
  • Brings together international bodies, exporters, and policymakers through contact group programs.
  • Makes India’s presence felt in major international food fairs; conducts food festivals and cooking demonstrations.


Qus:-Who needs to take Spice Board Registration?

No person shall begin or carry on the export business of any spice unless it has obtained registration under Spice board for making such export. The Spices Board is the regulatory and export promotion body for Indian spices under the Indian government. The Spices Board was formed in 1987 with the merger of the former Cardamom Board (1968) and the Spices Export Promotion Council (1960), under the Spices Board Act 1986. And have the responsibility of producing/developing cardamom and promoting exports of 52 spices shown in the timetable of the Act.

Qus:-Certificate of registration can be cancelled?

Registration can be suspended/cancelled under the Spices Board Act & Rules and the power delegated to Spices Board.

 Qus:-What are the list of spices covered under CERS?

Cardamom, Pepper, Chilly, Ginger, Turmeric, Coriander. Cumin, Fennel, Fenugreek, Celery, Aniseed, Bishopsweed, Caraway, Dill, Cinnamon, Cassia, Garlic, Curry leaf, Kokam, Mint, Mustard, Parsley, Pomegranate seed, Saffron, Vanilla, Tejpat, Pepper long, Star Anise, Sweet flag, Greater Galanga, Horse-raddish, Caper, Clove, Asafoetida, Cambodge, Hyssop, Juniper berry, Bay leaf, Lovage, Marjoram, Nutmeg, Mace, Basil, Poppy Seed, All-Spice, Rosemary, Sage, Savory, Thyme, Oregano, Tarragon, Tamarind.

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