Spices, Condiments and Additives

What is diacetyl? Diacetyl Is A Synthetic Substance Used A Flavoring Agent. Flavorings can be either naturally occurring or synthetic or exist as a mixture like in the case of diacetyl. It is usually yellow (or sometimes green) in color and mostly found in liquid form. The substance has a buttery flavor, used commonly to […]

Diacetyl Banned from Use As Flavoring Agent As Per FSSAI Directive

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Black pepper used almost in all household kitchen is originated in India from Western Ghats of Kerala according to Ancient literature. It is widely known as “King of Spices”.  Indian pepper-growers were perfectly happy to take manufactures and coins in exchange for their peppercorns. Black pepper is termed black gold, was used as currency in […]

FSSAI Releases Draft Regulations For Light Black Pepper

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11-18-2024
Regulatory Requirements of Spices as Per the Food Safety and Standards Authority of India...

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....

07-18-2019
FSSAI Rejected List Of Imported Spices Shipments: What Went...

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...

07-17-2019
FSSAI Standards For...

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...

07-12-2019
FSSAI Standards For Dehydrated Onion (Sukha...

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...

06-27-2019
FSSAI Standards for Mace...

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...

06-24-2019
FSSAI Standards for Poppy (Khas...

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...

06-22-2019
FSSAI Standards For...

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...

06-21-2019
FSSAI Standards for Turmeric...

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...

06-21-2019
FSSAI Standards For Pepper...

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...

06-20-2019
FSSAI Standards for Saffron...

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...

06-16-2019
FSSAI Standards for Garlic...

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...

06-13-2019
FSSAI Standards for Pepper Black...

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...

06-13-2019
FSSAI Standards for Curry...

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...

06-13-2019
FSSAI Standards for Mixed...

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....

06-06-2019
How Well Do You Know Sugar? All About The Ambiguous “Sugar – Free” In Food...

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...

05-27-2019
FSSAI Standards for Ginger (Sonth,...

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...

03-16-2019
Food Additives- About Functional Classes- Part...

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...

03-01-2019
Product Standards for Cinnamon, Cassia and...

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...

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