Spice powders are an agricultural product, and agriculture has problems: mould, bacteria, heavy metals, and in some markets deliberate adulteration. Here is how we deal with each.
1. Sourcing
We buy food-grade, single-ingredient powders from established South African importers and growers, and we ask for a certificate of analysis (COA) with every batch. Moringa is grown locally; most other spices are imported from India, Sri Lanka and Nigeria.
2. Independent testing
The first batch from every new supplier goes to an accredited laboratory for identity, microbiology (including moulds and E. coli), and heavy metals (lead, cadmium, arsenic, mercury). Turmeric and chilli are also tested for aflatoxins.
3. Encapsulation
Our capsules are filled, sealed, labelled and batch-coded by a licensed contract manufacturer in Gauteng, not by hand. We use plant-based HPMC capsules, suitable for vegetarians.
4. Packaging
Each bottle is induction-sealed and includes a desiccant sachet to keep powders dry in our humid summers.
5. Records
We keep every COA and lab report against its batch number. Email us your batch number and we will send you the results.
Last reviewed 19 October 2026 by Spicewell editorial team. How we write our guides