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Planning

Indian Harvest Calendar

When the main Indian botanicals and spices are typically harvested, where they grow, and what that means for planning purchases of extracts, oleoresins and whole spices.

RootsSpicesLeavesResins

Extracts and oleoresins are made all year from dried raw material, so you can buy them in any month. What the harvest decides is the raw material behind them: how much of it there is, what it costs, and how fresh it is. The weeks after a new crop arrives usually offer the widest choice; the months before the next harvest are when the old crop runs thin.

The windows below are typical for India and move with sowing dates, rainfall and region from year to year. Wild-collected material follows its own season.

Calendar

Typical Harvest Windows

Dark cells mark the usual harvest months. Light cells mean year-round supply.

BotanicalJanFebMarAprMayJunJulAugSepOctNovDecMain regions
Ashwagandha rootMadhya Pradesh, Rajasthan
Shatavari rootCentral and western India; cultivated and wild
TurmericTelangana, Maharashtra, Tamil Nadu
ChilliAndhra Pradesh, Telangana, Karnataka
Black pepperKerala, Karnataka
GingerKerala, Karnataka, North-East India
CuminGujarat, Rajasthan
CorianderRajasthan, Madhya Pradesh, Gujarat
FennelGujarat, Rajasthan
FenugreekRajasthan, Madhya Pradesh
Mustard seedRajasthan, Madhya Pradesh
AmlaUttar Pradesh, Rajasthan, Gujarat
Garcinia fruitWestern Ghats: Karnataka, Kerala
Boswellia gum resinMadhya Pradesh, Gujarat, Rajasthan
Tulsi leafSeveral cuttings, mainly after the monsoon
Moringa leafTamil Nadu, Andhra Pradesh; year-round
Planning

Turning the Calendar Into a Buying Plan

  • Annual volumes on root and rhizome crops such as ashwagandha, turmeric and ginger are easiest to plan once the January to March harvest is in.
  • Seed spices (cumin, coriander, fennel, fenugreek, mustard) come in from February to April, so oleoresin and seed contracts are often set in spring.
  • Several botanicals in one formula? Their seasons rarely line up. A consolidated supply plan lets each ingredient be bought at its own best point while you deal with one supplier.
  • Ask for the crop year of the lot you are offered, especially for spices where freshness affects volatile oil and colour.