ALC CIRCULAR NO. 04/2003, DATED 21/11/2003

Advance Licences - Fixation of Input-Output Norms for Spices

Subject: Issue of Advance Licences for import of "Soices" - Fixation of nexus between import and export items in respect of Advance Licences issued under para 4.7/Annual Advance Licences issued under no SION/no ad hoc norms category under para 4.24A and issue of Advance Licences under para 4.4.2 of the Hand Book of Procedures 2002-2007 (Vol.l)- Sample Analysis regarding, for future licences.

It has been brought to the notice of this office by Spices Board that accountability of spices imported into India for export production needs to be improved upon. The matter has been considered in detail by the Advance Licensing Committee and theunder mentioned changes in procedure in this regard are stipulated.

2. All the RLA's while issuing the advance licences for import of spices coming under the purview of the Spices Board (list of items enclosed), shall forward a copy of the licence, the application and annexures furnished by the firm to "The Director (Mktg.), Spices Board, Sugandha Bhawan, N.H. By pass, Palarivattom, Kochi-682025". Further RLAs shall also indicate in the licences issued by them that the whole quantity allowed for import/export shall be allowed as one consignment and import/export in part/multiple shipments shall not be allowed. For export products containing multiple ingredients, each ingredient may be separately imported.

2.1 The field formations at the Customs shall immediately on receipt of the import/exportconsignment, whichever takes place first, draw samples and send them to "The Director (Mktg.), Spices Board, Sugandha Bhawan, N.H. By pass, Palarivattom, Kochi-682025" for sample analysis at the full-fledged laboratory in their premises under intimation to DGFT (HO) and RLA. On subsequent import/export against licence, Customs shall follow similar procedure.

2.2 Spices Board, on receipt of the samples, will analyse the same and furnish their findings to DGFT Headquarters, and concerned customs/licensing authority. Based on the findings, ALC shall fix the norms and communicate the same to the firm and RLAs for their information and necessary action. RLAs while redeeming the licences shall factor the technical report received from the Spices Board.

2.3 As per para 4.7.6 of HBP Vol. I the norms are to be finalized by ALC within six months from the date of issuance of the licence. The export/import of spices may, however take place after six months from the date of issue of advance licences under para 4.7 of HBP as per current practice. Therefore, in so far as 'Spices' are concerned the time limit of six months would mean "Six months from the date of import or export (whichever occurs first)". The firm shall intimate the export/import (whichever occurs first) under Registered cover to concerned RLA and DGFT Headquarters. The facility of repeat licence without reference to the Advance Licensing Committee allowed as per Public Notice 8 dated 14.5.2003 shall not be admissible in respect of licences for 'Spices'. No Annual Licences under 'no ad hoc norms'/no SION category shall be issued. Requisite changes in the policy/procedure in this regard are being notified.

3. All other terms and conditions as per policy/procedure shall remain unchanged.

4. The Department of Revenue shall also accordingly issue immediate instructions to all the concerned Customs Authorities.

5. The contents of the Circular may be widely circulated for information of the trade.

6. This issues with the approval of Director General of Foreign Trade.

Sd/-
(B. Gangar)
Deputy Director General of Foreign Trade

[F. No. 01/85/162/186/AM04/DES-VI]

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List of Spices
Under the purview of the Spices Board

Sr.No.	English Common Name	Botanical name	Family	Part used
1.	Cardamom (small)	Elettaria cardamom Maton	Zingiberaceae	Fruit seed
	Cardamom (large)	Amomum subulatum	Zingiberaceae	Fruit seed
2.	Pepper	Piper nigrum	Piperaceae	Fruit seed
3.	Chilli, Bird eye	Capsicum frutescens	Solanaceae	Fruit seed
	Capsicum	Capsicum annum	Solanaceae	Fruit seed
	Chilli	Capsicum annum	Solanaceae	Fruit seed
	Paprika	Capsicum annum	Solanaceae	Fruit seed
4.	Ginger	Zingiber officinale	Zingiberaceae	Rhizome
5.	Turmeric	Curcuma longa	Zingiberaceae	Rhizome
6.	Coriander	Coriandrum sativum	Apiaceae	Leaf & seed
7.	Cumin	Cuminum cyminum	Apiaceae	Fruit
8.	Fennel	Foeniculum vulgare	Apiaceae	Fruit
9.	Fenugreek	Trigonella foenum-graecum	Fabaceae	Seed
10.	Celery	Apium graveolens	Apiaceae	Fruit
11.	Aniseed	Pimpinella anisum	Apiaceae	Fruit
12.	Bishop’s weed	Trachyspermum ammi	Apiaceae	Fruit
13.	Caraway	Carum carvi	Apiaceae	Fruit
14.	Dill	Anethum graveolens	Apiaceae	Fruit & Seed
15.	Cinnamon	Cinnamomum verum	Lauraceae	Bark
16.	Cassia	Cinnamomum aromaticum	Lauraceae	Bark
17.	Garlic	Allium sativum	Alliaceae	Bulb
18.	Curry leaf	Murraya koenigii	Rutaceae	Leaf
19.	Kokam	Garcinia indicia	Clusiaceae	Peel of fruit
20.	Mint	Mentha piperita	Lamiaceae	Leaf
21.	Mustard	Brassica juncea	Brassicaceae	Seed
22.	Parsley	Petroselinum crispum	Apiaceae	Seed
23.	Pomegranate	Punica granatum	Punicaceae	Seed
24.	Saffron	Crocus sativus	Iridaceae	Stigma
25.	Vanilla	Vanilla planifolia	Orchidaceae	Pod
26.	Tejpat	Cinnamomum tamala	Lauraceae	Bark & leaf
27.	Pepper long	Piper longum	Piperaceae	Fruit
28.	Star anise	Illicium verum	Illiciacease	Fruit
29.	Sweet flag	Acorus calamus	Araceae	Rhizome
30.	Greater Galanga	Alpinia galangal	Zingiberaceae	Rhizome
31.	Horse Radish	Armoracia rusticane	Brassicaceae	Rhizome
32.	Caper	Capparis spinosa	Capparaceae	Fruit/root
33.	Clove	Syzygium aromaticum	Myrtaceae	Unopened flower bud
34.	Asafoetida	Ferula asafoetida	Apiaceae	Oleogum resin from rhizome and thickened root
35.	Cambodge	Garcinia cambogia	Clusiaceae	Pericarp lobe
36.	Hyssop	Hyssopus officinalis	Lamiaceae	Leaf
37.	Juniper berry	Juniperus communis	Cupressaceae	Berry
38.	Bay leaf	Laurus mobilis	Lauraceae	Leaf
39.	Lovage	Levisticum officinale	Apiaceae	Leaf
40.	Marjoram	Marjorana hortensis	Lamiaceae	Leaf & flower top
41.	Nutmeg	Myristica fragrans	Myristiaceae	Seed
42.	Mace	Myristica fragrans	Myristiaceae	Aril of fruit
43.	Basil	Ocimum basilicum	Lamiaceae	Leaf
44.	Poppy seed	Papaver somniferum	Papaveraceae	Seed
45.	Allspice	Pimenta dioica	Myrtaceae	Fruit and seed
46.	Rosemary	Rosmarinus officinalis	Lamiaceae	Leaf
47.	Sage	Salvia officinalis	Lamiaceae	Leaf
48.	Savory	Satureja hortensis	Lamiaceae	Stem, leaf and flowering top seed
49.	Thyme	Thymus vulgaris	Lamiaceae	Fruit and lead
50.	Oregano	Origanum vulgare	Lamiaceae	Leaf and flowering top
51.	Tarragon	Artemisia dracunculus	Arteraceae	Leaf
52.	Tamarind	Tamarindus indica	Fabaceae	Fruit

In any form including curry powders, spice oil, oil, oleoresins and other products wehere spice content is predominant.

(Please refer ALC CIR. NO. 01/2004, Dt. 31/05/2004 - Related to Advance Licences)

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