Spices, Condiments and Additives

Summary Food Safety and Standards Authority of India (FSSAI) has standardized spices, condiments and related products under regulation 2.9. Microbiological testing is mandatory for these products....

Various questions are pouring in media across the globe recently regarding the authenticity of spices. Contamination of spices created alarm among everyone. Recently, a study in the journal of...

India is known for its rich and varied culture of food. The flavour and taste of food products increases with the addition of different spices. But the seasoning that we buy in the market are...

Onion (Allium cepa) is a very commonly used vegetable, ranks third in the world production of vegetables. Apart from imparting a delicious taste and flavour it is useful in many culinary...

The Indian spice mace belongs to the Myristicaceae and its scientific name is Myristica Fragrans. Nutmeg & Mace are two distinctly different spices produced from a fruit of an evergreen tree...

Poppy seed is the dried seed of Papaver somniferum which is an erect herb that grows annually, 30-150 cm long with a 0.5-1.5 cm thick stem. The stem is glabrous with a thick waxy coating. The...

India is the second largest mustard growing country in the world after China. The name ‘mustard’, is derived from the Latin word mustum, or must. Followed by groundnut, mustard is an...

Haldi or Turmeric known as a golden spice is used in India for thousands of years. The use of turmeric dates back nearly 4000 years to the Ancient Vedic culture in India. That time it was used as...

Pepper is one of the most popular spices used as a seasoning all over the world. The value of the pepper market is worth $4.69 billion. It is growing by 9 percent in value and 4 percent in...

Saffron (popularly known as Kesar in India) is a dried stigma of the flower – Crocus sativus. In appearance, it is dark red in color and threadlike. The odor of saffron is pungent and it...

Garlic is a strong-smelling, pungent-tasting herb which is used in cuisines all over the world. The magic herb has been known to have curative properties for more than 3,000 years. A report in the...

Pepper Black is the dried form of Piper nigrum L. berries. It is widely used as spice/condiment in Indian cooking. The berries are generally picked before complete ripening and may be brown, grey...

the fssai-regulations Curry powder is a unique mixture of spices used in Indian cooking. The blend of spices is common in the culinary culture of India. There is not a single curry powder...

Indian food is incomplete without spices and condiments. The flavour and aroma of these spices have a central place in Indian food. Mixed masala spice up the flavour and aroma of Indian cooking....

What is common about glucose, fructose, pentose, hexose, sucrose? They all have the suffix “ose”. Yes, right and diabetologists are obsessed with the dire effects of these sweet substances on the...

Ginger is widely used as a spice and flavouring agent in food and beverages industry throughout the world. Now a days, ginger is taken as a ginger tea for relaxation. Research shows ginger reduces...

Use of additives has been permitted under various categories of food products as listed under Food Category System. These must be declared on the label with functional roles as defined under their...

The product standards for Cinnamon, Cassia, Cloves and Ginger are defined under the FSSAI Food Products Standards & Food Additives Regulations, 2011. All three of them are categorized as Whole...