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The Food Safety and Standards Authority of India (FSSAI) has initiated a nationwide surveillance and reinforcement drive on whole and powdered spices for the month of October. Regional Directors and State Food Safety commissioners have been asked to assess the safety, quality and labelling requirements of spices as well as identify and report any acts of non-compliance along with adulteration hotspots in Indian markets. The drive - which will particularly target spices such as black pepper (whole and powdered), whole cinnamon, turmeric (whole and powdered), chilli (whole and powdered), cumin (whole and powdered), cardamom (whole and powdered) and coriander (whole and powdered) - aims to address the rising cases of adulteration and quality compromise as a result of the inspection.
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In an official notice issued by the regulatory body, it stated that, “The Commissioners of Food Safety of States/UTs and the Regional Directors of FSSAI are requested to conduct the enforcement drive for spices for checking compliance with the prescribed parameters including labelling requirements in respective jurisdiction.” It also adds, “The inspection and sampling of spices must be carried out in accordance with the provisions of the FSS Act, Rules, and Regulations made thereunder. It may also be ensured that the enforcement drive shall be limited to manufacturing units only, in order to check the compliance at the source.” Samples drawn from the checks will be sent further to a NABL-accredited laboratory for testing all parameters applicable for FSSAI-issued standards. State authorities have also been asked to submit a detailed report to the FSSAI following a month-long inspection, followed by initiating action wherever required.
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Previously, similar checks were authorised by the FSSAI between November 2024 to February 2025, when global spice brands such as MDH and Everest were detected for having carcinogenic chemicals mixed into the spice blends. The widespread adulteration not only raised concerns amongst consumers but also led to a seizure of more than 60,000 kilos of spices in Gujarat during April, last year. In addition to this, an analysis result of the US regulatory data suggested that an average of 14.5% of exported spices by MDH was failed to meet quality checks due to the presence of bacteria, since 2021. The European Union also raised concerns about finding cancer-causing substances in chilli peppers and peppercorns imported from India, around the same period.
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Early this year, the Food and Drug Administration (FDA) also cracked down on adulterated spices being used in food items across Bengaluru. Harmful chemicals like metanil yellow, lead chromate and Sudan red were found mixed into them, with warning issued to steer clear of consumption, as side effects include digestive issues, liver and kidney damage and in some cases, cancer. Officials also stated that prolonged exposure could also lead to neurological disorders, weakened organ function and respiratory problems. The concluding statement in the new notice issued by the FSSAI states that all collected samples and corresponding test results are to be shared with the authoritative body latest by 20th November, 2025.
4 Ways To Test Masala Purity At Home
For Black Pepper
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Unadulterated, whole peppercorns have a dull brown colour and wrinkled exterior with a rough texture. Smooth, perfectly round bits might indicate the use of papaya seeds to increase their weight. Similarly, for powdered black pepper, add a pinch to a glass of water; if it settles at the bottom, the powder is authentic. Adulterated pepper powder, usually made by crushing papaya seeds, tends to float on the surface.
For Turmeric
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Although tricky, checking turmeric powder for purity can be done simply by observing its colour; dull and inconsistent colouring might indicate contamination or the use of artificial dyes, while pure turmeric has a vibrant and deep yellow colour. On the contrary, whole turmeric can also be tested for purity by breaking a small piece and dropping it into water; if it is pure, the stain should be light and the piece will sink to the bottom. Whole turmeric adulterated with metanil yellow might leave a strong colour almost immediately, or leave streaks of colour.
For Coriander
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Powdered coriander has a consistent, brown ochre colour unlike its adulterated version which might have dark spots or irregularities in texture. With whole coriander seeds, check for broken or cracked seeds as well as for its aroma - which should ideally be strong and fresh, instead of mellow. One could also rub a handful of seeds together using their palms - black streaks that are left behind are clear indicators of contamination.
For Cumin
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Look for a light brown colour and homogenous texture with pure cumin powder, along with a heady aroma that is earthy. Clumps or inconsistent colour may indicate adulteration or contamination. In addition to this, rub a few whole cumin seeds between the palms of one’s hands - black residues might indicate the use of charcoal dust. Alternately, drop a few whole seeds into a glass of water; the seeds must sink to the bottom if they’re authentic and float while also turning the water murky, if contaminated.
