The Indian Spice Harvest Calendar: When to Buy What
Most Indian spices are harvested once a year. New-crop lots usually have the best colour and aroma, and prices often soften when the harvest reaches the markets. Knowing the calendar helps you plan larger orders.
Winter-sown seed spices (harvest February–April)
- Cumin: harvested February to April in Gujarat and Rajasthan; arrivals peak at the Unjha market in March and April.
- Coriander: February to April, mainly Rajasthan and Madhya Pradesh.
- Fennel, fenugreek, ajwain and dill: also February to April.
Chilli (harvest December–April)
Guntur and other Andhra Pradesh chillies arrive from about January, with peak trading in February to April. Byadgi from Karnataka follows a similar season.
Turmeric (harvest January–April)
Turmeric is dug, boiled and dried in early spring, and new-crop fingers reach markets such as Erode, Nizamabad and Sangli from about February.
Pepper and cardamom
Black pepper is harvested December to March in Kerala and Karnataka. Green cardamom is picked in several rounds from about August to February.
How to use the calendar
If you use a spice all year, consider booking part of your annual need soon after harvest, when quality and choice are best. Spices store well when kept cool and dry, but always check how long your exporter can hold stock for you.
