From the fields of Sangli
to kitchens worldwide.
Green Agro Exim was built on one belief — that Indian spices and agricultural produce are at their best when nothing is added and nothing is taken away.
Our story
We began by supplying spices to a handful of local traders in Maharashtra. Buyers kept asking the same question — why does this taste different? The answer was never a secret formula. It was simply that we refused to shortcut the old methods.
Chillies are still sun-dried on open farm floors instead of being force-dried. Turmeric is boiled, dried for a full fortnight and polished before it ever reaches the mill. Everything is stone-ground in small batches at low speed, because a hot mill burns off the volatile oils that carry aroma.
Today we ship to homes and businesses across the Gulf, Europe, North America and Asia Pacific — retail packs to families, container loads to manufacturers, and everything in between. What has not changed is where it starts: a farm we know, and a grower we pay directly.