Importance:

It is mandatory for all who are dealing in the work of spices  must issue registration certificate under The Spice Board Act, 1986. If an application is filed for such certificate it will be disposed off after three months of time period.

Certification Procedure: 

Step 1 : File an application under Form-1, applicant i.e. exporters has to submit fees for registration also in the prescribed format. Fees is submitted by Demand Draft in favour of Spice Board.

• Manufacturer Exporter : Rs.15,000/-    

• Merchant Exporter  : Rs.10,000/-

Step 2 :  If application faces rejection due to existence of any flaws, fees submitted is non-refundable.

Step 3 : Application must be attached with a Certificate from bank which contains the applicant’s financial status.

Step 4 : Inspection has been conducted by Regulating Authority, and after getting satisfaction in the same issue a Certificate with exporting in Form A.

Validity:

Registration certificate is valid for 3 years. After the expiry period one needs to renew the Certificate by filing application under Form-1 to authority. It has certain time limits. If any person who fails to apply for Certificate renewal in prescribed time period of one month, has to apply for a fresh registration certificate.

List of spices under The Spice Board Act, 1986:

• Cardamom, Chilly, Ginger, Pepper, turmeric, Cumin, Bishop weeds

• Celery, Fennel, Fenugreek, Aniseed, Caraway, Cinnamon, Dill

• Mustard, Mint, Curry leaf, Cassia, Kokam, Pomegranate seed, parsley, saffron

• Tej patta, Vanilla, Star Anise, Sweet flag, Pepper long, Greater Galanga, Horse-Radish

• Caper, Asafetida, Cambodge, Hyssop, Clove, Lovage, Bay leaf

• Nutmeg, Juniper Berry, Marjoram, Mace, Basil, Tamarind, Poppy seed

• Tarragon, Rosemary, Oregano, Sage, Thyme, Coriander and Savory.