- Variety and origin
- Guntur Teja chilli, Byadgi chilli, Erode or Salem turmeric and Unjha cumin are priced separately and buyers order by these names. The variety and origin on the line define the product and settle arguments about substitution with cheaper lots.
- Whole, crushed or ground
- Ground spices have shorter shelf life, are more exposed to adulteration complaints and may be blended. Stating the form clearly tells the buyer exactly what was supplied and sets quality expectations for testing.
- Moisture and colour value
- Moisture affects both weight and keeping quality in chilli and turmeric, and masala makers buy chilli by ASTA colour value. Recording moisture or colour grade gives a basis for any later quality claim.
- Lot number
- Spice lots are tested for pesticide residue, aflatoxin and added colour. Lot numbers on invoices let you trace a failed sample back to the purchase lot and the market it came from.
- FSSAI licence
- Food business operators must display their FSSAI licence or registration number on invoices and bills; spices are a priority category for food safety sampling.
- Bag weight and gunny deduction
- Spices are sold in 25, 40 or 50 kg bags, and gunny weight is deducted at mandis. Showing gross, tare and net weight helps reconcile deliveries.
- Market / mandi purchase reference
- Most whole spices are bought at regulated markets such as Unjha, Guntur or Erode. A reference to the mandi purchase receipt supports the origin of goods if a buyer or officer asks.