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Looking for a wholesale dried fruit supplier?
I'm Jessica, your dedicated wholesale account manager.
Direct sourcing — Rungis and Bordeaux.
- ✓Direct sourcing from producers
- ✓Quality controlled (shelf-life, calibre, origin)
- ✓Next-day delivery in Île-de-France
- ✓Bulk, custom packaging, co-packing
- ✓B2B account with pricing tiers
Shipping & pickup
Rungis pickup
Pick up your order at our Rungis market depot. By appointment Monday through Friday.
Nationwide delivery
Delivery within mainland France and major European cities. Indicative lead time 24-48h.
Careful packaging
Reinforced cardboard, anti-shock padding, traceability labels.
Frequently asked questions
About this category
Wholesale Spices: Palimex’s Professional B2B Range Since 1984
Since 1984, Palimex has provided a comprehensive range of wholesale spices to restaurants, catering companies, food manufacturers and delicatessens. Our spice sourcing covers the world’s key origins: Morocco and Algeria for cumin, coriander and ras-el-hanout, India and Sri Lanka for cinnamon and turmeric, Spain and Hungary for paprika, South America and Madagascar for vanilla and pepper. Each reference is sourced from producers with whom Palimex maintains direct, long-term sourcing relationships, allowing us to guarantee stable quality, aroma profile and grind size year round.
In modern professional kitchens, spice quality is a competitive differentiator. A poorly sourced cumin with low essential oil content will not deliver the same aromatic impact as one sourced at origin and stored correctly. Palimex selects and stores all references in moisture-controlled, opaque packaging to preserve aromatic compounds from the moment of grinding to delivery at your kitchen door. The full range is available through a validated professional account — no minimum order hassle for established clients.
Available Spices and Professional Packaging
Our spice catalogue covers individual spices (whole and ground), classic culinary blends and regional spice mixes. Each reference is available in multiple professional formats to match kitchen throughput and storage constraints.
| Spice / Blend | Presentation | Professional Packaging | Main Culinary Use |
|---|---|---|---|
| Cumin | Whole seeds; ground | 500 g, 1 kg, 5 kg bag | Tagine, lentils, falafel, marinade |
| Turmeric | Ground | 500 g, 1 kg, 5 kg bag | Curry, rice, marinade, golden milk |
| Sweet paprika | Ground | 500 g, 1 kg, 5 kg bag | Sauce, stew, grilled meats, tapas |
| Smoked paprika | Ground | 500 g, 1 kg bag | Smoking effect, BBQ, charcuterie |
| Coriander | Whole seeds; ground | 500 g, 1 kg bag | Tagine, marinade, broth, bread |
| Cinnamon | Sticks; ground | 500 g, 1 kg bag | Pastry, hot drinks, tagine, compote |
| Ras-el-hanout | Ground blend | 500 g, 1 kg, 5 kg bag | North African cooking, couscous, lamb |
| Curry powder | Ground blend | 500 g, 1 kg, 5 kg bag | Indian cuisine, sauces, marinades |
Choosing Spices by Use: Kitchen, Catering & Production
The right spice format depends on your application, your kitchen volume and how the spice is integrated into your production process. Whole spices retain their essential oils longer than ground spices but require a dedicated grinder; ground spices offer immediate flavour impact with less prep time. At Palimex, we offer both formats for key references to give you flexibility.
- Restaurant kitchen (low to medium volume): 500 g and 1 kg bags are the standard — they minimise stock turnover time and ensure maximum freshness. Reseal tightly after each use. Whole spices (cumin seeds, coriander seeds, black peppercorns) last 18-24 months in a sealed bag; ground spices are best consumed within 12 months for optimal aroma.
- High-volume catering and collective catering: 5 kg bags reduce per-unit cost and minimise packaging waste. Powdered blends (ras-el-hanout, curry, 4-spice) in 5 kg formats are the most efficient for bulk production kitchens with standardised recipes.
- Food manufacturing and production: 25 kg food industry bags are available for spices with high volume requirements. Technical data sheets, batch numbers and certificates of origin are provided for traceability and regulatory compliance.
- Retail and delicatessen: individual 500 g labelled bags under the Palimex range can be used for deli counter display and direct retail sale in specialist food shops.
Storage and Quality Control for Professional Spices
Spice quality degrades rapidly when exposed to heat, light, humidity and oxygen. Wholesale spice storage best practices: store all references in sealed, opaque containers between 15 and 20°C, away from heat sources (ovens, stoves) and humid environments (near a sink or dishwasher). Ground spices lose up to 50% of their volatile aromatics within 12 months if stored improperly. Whole spices are more resilient: whole cumin seeds, black peppercorns and cinnamon sticks retain aroma for 24 to 36 months in sealed packaging at room temperature.
All Palimex spice references carry a best-before date, lot number and country of origin on the label, ensuring full traceability for professional kitchens operating under HACCP protocols. Technical data sheets and allergen declarations are available for each reference in your validated B2B account.
“For general kitchen use, whole cumin in 1 kg bags is our best-performing reference across CHR and catering clients — versatile, aromatic and consistent batch after batch. For blended dishes and North African cuisines, our ras-el-hanout delivers a reproducible flavour profile every time.”
Spice Blends and World Cuisines
Beyond individual spices, Palimex offers a growing range of culinary spice blends tailored to world cuisine applications: ras-el-hanout (Moroccan/North African), curry powder (Indian/Asian), 4-spice blend (French charcuterie), Provence herb blends, smoked paprika mixes, Cajun seasoning, fajita spice, jerk seasoning. These blends eliminate the formulation work from the kitchen, providing a consistent, tested flavour profile that can be replicated at scale.
- Ras-el-hanout: complex North African blend (typically 12-25 spices); Palimex’s version is available in 500 g, 1 kg and 5 kg bags and suits tagines, couscous, lamb and vegetable dishes.
- Curry powder: our balanced Indian-inspired blend covers mild and medium heat profiles; 500 g to 5 kg; suited to restaurant sauces, rice dishes and marinades.
- 4-spice blend (French): ground pepper, cloves, ginger, nutmeg — essential for pâté, rillettes, terrines and French charcuterie.
To access the full spice and blend catalogue with B2B pricing, create your professional account on the Palimex portal. For EU regulations governing spice labelling, contaminant limits and origin traceability, refer to the European Commission — Food Safety portal.