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New UK Export Clearance Rules for Curry Powders, Masalas and Spice Mixes

Dated: 07.11.2026

India’s Spices Board has introduced the Weighted Average Method for evaluating pesticide-residue compliance in curry powders, masalas and spice mixes exported to the United Kingdom, effective immediately.

A new approach to MRL compliance

The revised clearance process applies to composite spice products, including curry powders, masalas and other spice mixes in whole or powdered form. Rather than evaluating a blended product against a single residue threshold without considering its formulation, the Spices Board will calculate applicable Maximum Residue Limits (MRLs) using the relative proportions of its ingredients.

The approach follows Article 20 of Regulation (EC) No. 396/2005. Under this method, the MRL for each pesticide residue in a composite product is derived from the relevant MRLs of the individual ingredients and the share each ingredient represents in the final blend.

For example, where a spice mix contains several ingredients with different applicable residue limits, the assessment will reflect the proportion of each ingredient in the mix. This is intended to create a formulation-based assessment of residue compliance for the finished product.

Why the change was introduced

The decision follows industry representations seeking the adoption of the Weighted Average Method for pesticide-residue testing and shipment clearance. The matter was also considered in stakeholder consultations.

By aligning the clearance process with the EC regulation, the Board aims to facilitate exports of composite spice products to the UK while retaining an MRL-compliance evaluation framework tied to the actual composition of each product.

Changes in the Export Support System

The Spices Board has updated its Export Support System (ESS) to support implementation. Exporters can now submit the ingredient list for each composite product through the system. The Board will use this information to calculate the applicable MRLs under the Weighted Average Method.

The submitted ingredient list will also be annexed to the product’s test report. This provides supporting documentation for the MRL calculation used in the Board’s clearance process.

What exporters need to do

Exporters of UK-bound curry powders, masalas and spice mixes should ensure that the ingredient composition entered in ESS is complete and accurate. Because the calculation depends on both the ingredients and their relative proportions, inaccurate declarations could undermine the validity of the compliance assessment.

Key requirements include:

  • Provide a precise ingredient list: Declare all ingredients used in the composite product.
  • Report composition accurately: Ensure the relative proportions are correctly recorded in ESS.
  • Retain supporting formulation records: Keep internal documentation consistent with the ingredient details supplied for clearance.
  • Review test-report annexures: Confirm that the appended ingredient list accurately reflects the exported product.

Important limitation: no guarantee of UK border clearance

The Board makes clear that its use of the Weighted Average Method is not a guarantee that a consignment will be cleared by Border Control Posts in the importing country. UK regulators retain authority over border checks and compliance decisions.

The Board also reserves the right to modify or withdraw this facility, particularly if importing-country regulators raise objections or identify non-compliance issues.

Implications for the spice export sector

The change gives exporters a more composition-sensitive basis for domestic clearance of composite spice products for the UK market. It can improve alignment between product formulation and residue assessment, but it also increases the importance of robust formulation control, reliable ingredient data and accurate regulatory submissions.

With immediate effect, UK export clearance for curry powders, masalas and spice mixes will be assessed using the Weighted Average Method under the revised process.

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