Tropical Spices

Add adventurous flavor and stunning color to your applications with our wide array of tropical spices. With boots on the ground in all key producing origins, we can provide supply security to reduce risk and increase reliability.

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Close up shot of tropical spices in three glass containers

Whole

Whole tropical spices, such as cumin and coriander, offer texture and often, a more concentrated flavor profile, compared to other varieties that are milled or ground.

Tea Cut/ Kibble

Our tea cut/ kibbled spices, including ginger, turmeric and cinnamon, are milled into small pieces that make it perfect for tea bags or loose-leaf teas.

Ground

Grinding ensures the volatile essential oil is retained in a product. A low particle size distribution results in retention of the taste, aroma and color.

Curry Blends

Our curry blends are a vibrant mix of ginger, garlic, cumin, turmeric and a touch of chili. It adds the perfect flavor to lentil and bean dishes. It’s also great with chicken or fish.

Turmeric

Turmeric has been heavily embraced by the wellness community, where it is used as an ingredient in beverages and protein bars. It offers an earthy flavor that works well in spice mixtures of Indian or Malaysian origin. Our turmeric is cultivated by our growers, in partnership with our crop supervisors and processed at our factory in Kochi, India by our team of manufacturing experts.

Cumin

Often used in Indian, Middle Eastern and Mexican cuisines, cumin provides a savory, pungent flavor that is essential to curries and tacos. Our cumin seeds come from the flowers of plants that belong to the parsley family, that are grown in India. Our manufacturing experts clean, dry, grind and pack the spice at our processing facility in Kochi, India.

Coriander

Grown and processed in India, this subtle, earthy seed spice works well in Indian, Latin American and Middle Eastern cuisines. Dried coriander has a mild, versatile flavor, making it the perfect ingredient in rubs for chicken and lamb or in spicy chilis, savory soups and hearty stews. It can also offer a spicy, woody kick in stir-fry or salad dressings.

Fennel

Fennel adds a fresh, strong licorice flavor with a sweetness that complements a number of applications including baked goods and savory dishes. Grown and processed in India, this spice works well in Italian, Mediterranean, Middle Eastern and Scandinavian cuisines.

Cinnamon

Also called “cassia,” this spice is the backbone of sweet baked goods and an essential accent to savory dishes and beverages. We secure our cinnamon from the inner bark of trees grown in Vietnam and Indonesia, then process the bark at our facility in Vietnam.

Ginger

Ginger offers a bright citrus flavor with a gentle heat, making it a great addition to desserts, baked goods and beverage preparations, such as health drinks, as well as a variety of ethnic cuisines. We source our ginger from Nigeria and then we process the root into a powder at our manufacturing facility in Vietnam, where it is packed and shipped to our customers worldwide.

Nutmeg

Grown in Indonesia on an evergreen tree and processed in Vietnam, our nutmeg rounds out the flavor of desserts and savory dishes. With warm and bitter flavor notes, this spice works well in Dutch, Italian and Caribbean cuisines.

Read ofi news

Press Release Nov 20, 2024

From agronomy to AI: ofi accelerates sustainability impact across global nuts supply chains

Powering beehives with AI in California, and empowering cashew farmers across Africa and Asia are just two highlights published by global ingredients leader ofi, in its latest sustainability report for its nuts business.

The annual ‘Nut Trails’ impact report¹ details progress delivered by ofi’s origin teams of agronomists and social workers, together with partners across its global almond, cashew and hazelnut operations in 2023. Notable initiatives include the KIND Almond Acres Initiative, testing regenerative agriculture practices across 500 acres in California, and expanding the deployment of AI-powered BeeHome™ technology2 to protect pollinators.

Press Release Nov 20, 2024

AtSource receives equivalence under the SAI Platform’s Farm Sustainability Assessment – FSA 3.0.

Two tiers of ofi’s sustainability management system AtSource – AtSourceV and AtSource+ – have been recognized as equivalent schemes against the Sustainability Farm Assessment FSA 3.0 from the SAI platform, obtaining the gold and silver equivalence levels respectively for its spices, cocoa, coffee, and nuts products. This achievement reiterates ofi’s commitment to sustainability and to customers in their journey towards meeting their commitments.

We are pleased to announce that AtSource+ and AtSourceV have been benchmarked as equivalent schemes against the Sustainable Agriculture Initiative (SAI) Platform’s Farm Sustainability Assessment scheme – FSA Version 3.0, obtaining the highest-level equivalence for the AtSource+ tier¹.

The SAI Platform's Farm Sustainability Assessment FSA 3.0 provides a widely recognized framework to assess, improve, and validate on-farm sustainability in agricultural supply chains.

Following the benchmarking results, the AtSource system has achieved:

FSA Gold level equivalent for the AtSource+ tier, being the highest-level recognition and confirming best-in-class sustainable practices for farms in AtSource+ supply chains, and their commitment to high environmental and social responsibility standards.
FSA Silver level equivalent for the AtSourceV tier, confirming farms are meeting a well-defined standard of responsible agricultural practices. This includes good environmental stewardship, respect for labor rights, and safe working conditions.

Articles Nov 14, 2024

Rishi Kalra, Executive Director and Group CFO at ofi quoted in Financial Times curtain raiser article ahead of COP 16

For Olam Food Ingredients, one of the world’s biggest suppliers of food and drink ingredients, the alarm rang with the bees.

As one of the world’s largest almond growers, OFI says it spends between $8mn and $11mn a year on honeybees needed to pollinate almond trees. Despite this, productivity on the farms started to decline “because the bees were stressed by their industrialised environment”, says Rishi Kalra, executive director and group chief financial officer. “So, we worked with partners to create natural habitats for bees on our farms and reduce their exposure to agrichemicals. What we saw was that productivity steadily increased.”

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