Key facts
- 1 production cluster mapped, in Maharashtra; Gujarat; AP; UP.
- Market guides for 9 countries, each with destination requirements and transit times.
- Certifications available from the supply base: FSSAI licence, APEDA RCMC, HACCP, ISO 22000, BRCGS Food Safety and more.
- Typical minimum order: Mixed container or LCL; private label from a few thousand units per SKU (typical).
Product overview
Papad (poppadom) and achaar (pickles) are staple accompaniments in Indian cuisine and long-established export items for diaspora markets and Indian restaurants, especially in the UK, Gulf, USA and Canada. Specific export values are not available in the sources used.
Papad is made from urad or moong dal flour with spices, rolled and sun- or machine-dried; main clusters are in Rajasthan (Bikaner), Gujarat, Punjab (Amritsar) and Tamil Nadu (appalam). Pickles are made from mango, lime, chilli, mixed vegetables and garlic in mustard or sesame oil with salt and spices, mainly by manufacturers in Andhra Pradesh, Gujarat, Maharashtra, Punjab and Kerala.
Papad is shelf-stable and light; pickles rely on salt, oil and acidity for preservation. Labelling must declare allergens (mustard, sesame) and additives per destination rules.
HS note: Papad is classified under 1905 90 in India's ITC(HS); oil-based pickles are usually 2001 90 (prepared by vinegar) or 2005/2006 - confirm by recipe.
Specifications
| Papad moisture | ≤ 12-14% (typical) |
|---|---|
| Papad diameter | Cocktail 6-10 cm; regular 15-20 cm (typical) |
| Pickle salt | 8-15% (typical) |
| Pickle acidity | pH ≤ 4.0-4.2 (typical) |
| Allergens | Mustard, sesame and others declared per destination |
Typical commercial values. Final specifications are fixed per contract and verified by lab report or pre-shipment inspection.
Grades & variants
Urad dal papad (plain, black pepper, garlic, chilli)
Main papad line.
Moong dal papad / appalam
Regional variants.
Cocktail papad
Small size for restaurants.
Mango, lime, mixed, chilli, garlic pickles
Oil-based achaar in jars.
Food-service tubs
Bulk pickles for restaurants.
Packaging, MOQ & container loading
| Packing | Sizes | Notes |
|---|---|---|
| Retail | Papad 200-400 g packs; pickles 300 g-1 kg glass/PET jars | Private label |
| Food service | Papad cartons; pickles 5 kg tubs |
Container load (estimate): 20' GP about 6-10 MT (mixed retail cartons) · 40' HC about 12-18 MT. Papad is volume-limited; jarred pickles are heavy
Customisation: Recipes, sizes, spice levels, private-label packs
Where we source in India
Producing regions and manufacturing clusters our supplier network draws from.
Rajasthan
Bikaner
Bikaneri papad
Punjab
Amritsar
Amritsari papad and pickles
Gujarat
Ahmedabad, Rajkot
Papad and pickle manufacturers
Andhra Pradesh
Guntur, Vijayawada (Krishna)
Andhra pickles
Tamil Nadu
Madurai, Kallidaikurichi (Tirunelveli)
Appalam
Market requirements by region
United States & Canada
USA: the packing facility needs FDA Food Facility Registration, every shipment needs FDA Prior Notice, and the US importer must run FSVP supplier verification. US tariff treatment of Indian goods changed several times in 2025-26 (reciprocal tariffs, product exemptions, a Feb-2026 India-US framework and later court rulings) - verify the current duty for the HTS line before quoting landed cost. US Big-9 allergen labelling (incl. sesame); pickles may be acidified foods requiring FDA process filing.
United Kingdom
UK: the India-UK CETA entered into force on 15 July 2026 (reported) - claim preference with proof of origin; higher-risk food needs IPAFFS pre-notification. UK curry houses and diaspora retail are a major papad and pickle market; mustard and sesame must be declared as allergens.
Gulf (GCC)
UAE: Dubai Municipality FIRS requires the importer to register the company and each food item (label assessment) before arrival; Arabic/English labelling per GSO 9; India-UAE CEPA preference with a CEPA certificate of origin. Diaspora retail and catering in UAE, Saudi Arabia, Kuwait, Qatar and Oman.
General guidance, not legal advice. Confirm current requirements with your customs broker or the regulator.
Quality control
- • Label and allergen review per destination
- • Moisture, salt, pH and microbiology checks
- • Pre-shipment inspection on request
Certifications available
- • FSSAI licence
- • APEDA RCMC
- • HACCP
- • ISO 22000
- • BRCGS Food Safety
- • Halal certificate
- • Kosher certificate
Held by the producing supplier for the specific lot; copies shared with the quote.
Shipping documents
- • Commercial invoice
- • Packing list
- • Bill of lading
- • Certificate of origin (preferential where an FTA applies)
- • Certificate of analysis
- • Ingredient and allergen statements
- • Health certificate where required
Export markets
Frequently asked questions
What is papad made from?
Mainly urad or moong dal flour with spices, rolled into thin discs and dried.
How long do Indian pickles last?
Oil-based pickles typically keep 12-18 months unopened, preserved by salt, oil and acidity.
Do you supply cocktail papad for restaurants?
Yes, small cocktail papad and food-service pickle tubs are available.
Which allergens need declaring?
Commonly mustard and sesame (from oils), plus any gluten or nuts in the recipe, per destination rules.
Request a quote for Papad and Indian Pickles (Achaar)
Tell us grade, quantity and destination. We reply with options, packaging and pricing on your Incoterm.
