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FSSAI Standards for Caraway, Chillies and Capsicum

The standards for Spices under FSSAI are listed under FSSAI regulations 2.9. This article will help you understand the definitions and requirements for whole and powder Caraway, Chillies and Capsicum. Caraway (Siahjira) There are two types of Siahjira- Blond Caraway and Black Caraway. Blond Caraway (Siahjira) whole are the mericarps of nearly mature fruit of […]

The standards for Spices under FSSAI are listed under FSSAI regulations 2.9. This article will help you understand the definitions and requirements for whole and powder Caraway, Chillies and Capsicum.

Caraway (Siahjira)

There are two types of Siahjira- Blond Caraway and Black Caraway.

Blond Caraway (Siahjira) whole are the mericarps of nearly mature fruit of Carum carvi L. The fruits are split into two mericarps by thrashing after drying. It shall have characteristic flavour and must be free from extraneous flavour, mustiness, mould, living and dead insects and their fragments, rodent contamination, colouring matter and other harmful substances. It must also be free from attack by Screlotinia mushrooms.

Whereas Black Caraway (Siahjira) Whole are the dried seeds of Carum bulbocastanum.

Both of them can be differentiated only by their physical properties. Blond Caraway (Carum carvi) whole is slightly larger and its colour is paler than Black Caraway.

Standards for both whole Siahjira and Caraway Black (Siahjira) are based on Extraneous matter, Moisture, Total ash on dry basis, Ash insoluble in dilute HCl on dry basis, Volatile oil content on dry basis and Insect damaged matter, however their values vary.

Caraway (Siahjira) powder

It is the powder obtained by grinding the dried mature fruit of Carum Carvi L. without addition of any other matter. It may be in the form of small pieces of seeds or in finely ground form. The powder must have characteristic flavour and shall be free from extraneous flavour and mustiness. It must be free from mould, living and dead insects, insect fragments, rodent contamination, added colouring matter and other harmful substances.

The standards for Caraway (Siahjira) powder are based on Moisture, Total ash on dry basis, Ash insoluble in dilute HCl on dry basis and Volatile oil content on dry basis.

Chillies and Capsicum

The whole and powdered Chilies and Capsicum are defined under FSSAI regulations as follows-

Chillies and Capsicum (Lal Mirchi) whole are the dried ripe fruits or pods of the Capsicum annum L & Capsicum frutescens L. The pods must be free from mould, living and dead insects, insect fragments, rodent contamination. The product must be free from extraneous colouring matter, coating of mineral oil and other harmful substances.

They must adhere to standards and limits based on Extraneous matter, unripe and marked fruits, Broken fruits, seed & fragments, Moisture, Total ash on dry basis, Ash insoluble in dilute HCl on dry basis, Insect damaged matter.

Chillies and Capsicum (Lal Mirchi) powder is the powder obtained by grinding clean ripe fruits or pods of Capsicum annum L and Capsicum frutescens L. It must be free from mould, living and dead insects, insect fragments, rodent contamination.

The powder must be dry, free from dirt, extraneous colouring matter, flavouring matter, mineral oil and other harmful substances. The chilli powder may contain any edible vegetable oil to a maximum limit of 2.0 percent by weight under a label declaration for the amount and nature of oil used.

They must adhere to standards and limits based on Moisture, Total ash on dry basis, Ash insoluble in dilute HCl on dry basis, Crude fibre, Non-volatile ether extract on dry basis

 

Reference

  1. FSSR Food Products Standards & Food Additives Regulations, 2011

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