Exploring the Rich Flavours of Indonesia
Total Traceability from Indonesia
Expo Commodities Indonesia was established as our second expansion in the East Asian region in 2018. Through our operations in Indonesia, we have added Cloves, Nutmeg, Mace, Long Pepper, Cubeb, Betel Nuts, Cassia, and Coffee to our global spice and ingredient category, thus allowing our buying partners to source almost all Asian spices from one company with total traceability. Our annual processing capacity for spices in Indonesia exceeds 8,000 MT per year. Our connection with farmers and suppliers goes beyond just buying spices; we work hand-in-hand to develop our downward integration. Currently, we are working with over 150 farmers and suppliers.
Indonesia is well known as the “Mother of Spices” in the global market due to the richness and wide variety of spices it produces. Indonesian spices are highly demanded in the EU markets, and Indonesia is one of the largest producers of Cloves and Nutmeg in the world.
Spice Growing Regions
Indonesia’s extraordinary biodiversity means different islands specialise in different spices — each region’s unique climate producing a signature flavour profile.
Cloves
Sulawesi
Nutmeg
Maluku (Spice Islands)
Mace
Sumatra
Working directly with ECG
Through our network
Indonesia Certifications
Our Spice Collection
We started with one product in one country but today work with more than 45 products in over 60 countries worldwide.
Betel Nut
Indonesia · Areca Palm
The dried seed of the Areca palm — widely used in traditional practices across Asia and the Pacific. Sourced from sustainable farms across the Indonesian archipelago.
Cassia
Bold · Spicy · Robust
A robust, spicy cinnamon variety from Vietnam and Indonesia. Thicker bark, bolder flavour — a versatile choice for industrial baking and blends.
Cloves
Intense · Warming · Powerful
Aromatic flower buds with an intense, warming character. A core ingredient in spice blends, marinades, and essential oils worldwide.
Coffee
Sumatra · Java · Sulawesi
Indonesian coffee — some of the world’s most distinctive. From the earthy, full-bodied Sumatra Mandheling to the refined Java arabica and the complex Sulawesi Toraja bean.
Cubeb
Peppery · Cooling · Unique
Piper cubeba — a rare Indonesian pepper with a distinctive peppery flavour and a cool, menthol-like aftertaste. Prized in speciality foods and liqueurs.
Desiccated Coconut
Fine · Fresh · Versatile
Freshly grated coconut dried to preserve natural sweetness and white colour. A kitchen staple for baking, confectionery, and snack applications worldwide.
Long Pepper
Complex · Earthy · Spicy
Piper longum — one of the ancient spices of the world. More complex than black pepper with hints of cinnamon, ginger, and a lingering heat.
Mace
Aromatic · Warm · Subtle
The lacy red aril that surrounds the nutmeg seed. Prized for its delicate, slightly sweet fragrance and warm nutmeg-like flavour.
Nutmeg
Warm · Sweet · Versatile
The dried seed of Myristica fragrans — used across both sweet and savoury dishes for its warm, slightly sweet, complex flavour profile.
Our Spice Processing Journey
Every spice we export from Indonesia follows a rigorous 5-step process — from sourcing through our own certified facilities to final analysis before global shipment.
01
Sourcing
Spice sourcing involves finding and procuring quality spices from trustworthy suppliers.
02
Storage
Proper spice storage is crucial for maintaining the flavour, potency, and quality of spices over time.
03
Cleaning
Spice cleaning involves removing impurities and grading spices for uniformity and consistency in flavour.
04
Packing
Spice packing involves packaging and labelling spices to ensure their freshness, quality, and safety during storage and transportation.
05
Export
Spice export involves complying with international regulations and organizing logistics.