FSSAI Regulatory Standards & FSSAI License Requirement for Spices

Ashish M. Shaji

08 Oct, 2020

In India, there is extensive variety of spices used since ages. The Indian spices market is growing and across the world, there is a huge demand for Indian spices. Spices like turmeric, ginger, pepper, and cardamom are some of the most demanded and popular Indian spices. To retain and increase the international market share of spices, it is imperative to not only enhance productivity but also improve the quality. FSSAI License is mandatory for Sale, Trade / Wholesale / Retail of spices in India. In this article, we will discuss FSSAI guidelines for spices.

Significance of FSSAI License for Spices   

It is imperative for the Food Business Operator to maintain the quality standard of the spices they are manufacturing, selling, storing, and distributing in the market. For countries across the world, food safety is a crucial aspect and they give top priority to the health of their citizens. To ensure quality, safe, and wholesome food to the citizens, there are several laws and regulations formulated by the top authorities to maintain food quality.

 Laws with respect to food products are intended to protect the consumers from the food of low-grade quality, or food which is likely to be adulterated and contaminated by impurities, additives or poisonous substances. Also, the consumer does not prefer to consume products that do not meet food safety regulations.

Therefore, any food item or spice that the Food Business Operator exports or imports, be it pepper, cardamom, turmeric or ginger, it is imperative that the product conforms to the quality standards and regulations demanded by the country. Also, the countries often revise their laws related to food safety and quality measures on the basis of the new scientific findings.

Food safety regulations are increasingly becoming more stringent and reflect the concern of the respective government for the welfare and safety of the citizens. Standards for Spices and Condiments are laid down under FSSAI guidelines for spices- Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011^[1].

Regulatory standards for Spices laid down by FSSAI

FSSAI Guidelines for Spices are as follows:

Cinnamon (Whole)

Cinnamon (Dalchini) whole means the inner bark of trunks or branches of Cinnamomum Zeylanicum Blume. It shall have characteristic odour and flavour and shall be free from foreign flavor and mustiness. It shall be free from mould, living and dead insects, insect fragments, and rodent contamination. The product shall be free from added coloring matter, foreign vegetable matter and other harmful substances.

It shall conform to the following standards:

• Extraneous matter not more than 1.0 % of the weight
• Moisture not more than 12.0 % by weight
• Total ash on a dry basis not more than 7.0 per cent by weight
• Hydrochloric acid insoluble ash on a dry basis not more than 2.0% by weight
• Volatile oil content on a dry basis not less than 0.7 % by volume and weight
• Insect damaged matter not more than 1.0 % by weight

Cinnamon (Dalchini) (Powder)

Cinnamon (Dalchini) powder means the powder obtained by grinding the inner bark of the trunk or branches of Cinnamomum Zeylanicum Blume. The powder must be yellowish to reddish-brown in colour with characteristic odor and flavour and shall be free from mustiness and off-flavour. It must be free from molds, living and dead insects, insect fragments, and rodent contamination. The product must be free from foreign vegetable matter, added colouring matter, and other harmful substances.

It shall conform to the following standards:

• Moisture not more than 12.0 % by weight
• Total ash on a dry basis not more than 7.0 % by weight
• Ash insoluble in dilute HCl on a dry basis not more than 2.0 % by weight
• Volatile oil content on a dry basis not less than 0.5 % by weight

Ginger (Sonth, Adrak)

Ginger (Sonth, Adrak) whole means the dried rhizome of Zingiber officialese Roscoe in pieces irregular in shape and size, pale brown in color with peel not entirely removed and washed and dried in sun. It can be bleached with lime. It must have the characteristic taste and flavour-free from musty odour or bitter taste or rancid. It shall be free from mold, living and dead insects, insect fragments, and rodent contamination. The product shall be free from added coloring matter and contamination.

It shall conform to the following standards:

• Extraneous matter not more than 1.0 % by weight
• Moisture not more than 12.0 % by weight
• Total ash on a dry basis
  a) Unbleached not more than 8.0 % by weight
  b) Bleached not more than 12.0 % by weight
• Calcium as Calcium oxide on a dry basis
  a) Unbleached not more than 1.1 % by weight
  b) Bleached not more than 2.5 % by weight
• Volatile oil content on a dry basis not less than 1.5 % by volume or weight
• Insect damaged matter not more than 1.0 % by weight

Turmeric (Haldi)

Turmeric (Haldi) whole means the primary or secondary rhizomes commercially called bulbs or fingers of Curcuma Longa L. The rhizomes shall be cured by soaking them in boiling water and then drying them to avoid regeneration. The rhizome shall be in the natural state or machine polished. The product shall have characteristic odor and flavor, and shall be free from mustiness or other foreign flavors. It shall be free from mold, living and dead insects, insect fragments, and rodent contamination. It must be free from lead chromate added starch and any other extraneous coloring matter.

It shall conform to the following standards:

• Extraneous matter not more than 1.0 % by weight
• Defective Rhizomes not more than 5.0 % by weight
• Moisture not more than 12.0 % by weight
• Insect damaged matter not more than 1.0 % by weight
• Test for lead chromate negative

The primary responsibility for food safety rests with the FBOs. It is imperative for the FBOs to implement procedures that support in maintaining food safety and quality standards throughout the supply chain, starting from the manufacturing to selling it to consumers. They must provide the product that is safe and suitable for human consumption and also must comply with the guidelines laid by the statutory authority.

Conclusion

There are a variety of spices and to know the detailed regulations and FSSAI guidelines for spices, one can visit the FSSAI website. Every FBO selling or manufacturing spices in India need to apply for FSSAI Registration in India within the stipulated time period.

Do you wish to register for FSSAI License? Or are you looking for food license advisory? Would you like to know about the FSSAI laws? Please feel free to contact Enterslice, India’s leading online legal and tax advisory firm.

Read our article: Food Security Card – Everything You Need to Know