FSSAI Standards for Cardamom (Elaichi)

Cardamom is one of the most expensive spices of the world. The market is full of adulterated spices like cardamom for profit generation. FSSAI came out with regulations for spices including cardamom to standardize it for sale in Indian market.

There are six types of Cardamom (Elaichi) defined under FSSAI regulations. These are:

1. Cardamom (Chhoti Elaichi) Whole

These are the dried capsules of nearly ripe fruits of Elettaria cardamomum L. Maton Var. Minuscula Burkill. The capsules may be light green to brown or pale cream to white when bleached with Sulphur dioxide. It must have characteristic flavour free from any foreign odour, mustiness or rancidity, must be free from mould, living and dead insects, insect fragments, rodent contamination. Thrip marks alone should not lead to the conclusion that the capsules have been infested with insects. The product must also be free from added colouring matter and other harmful substances.

The standards are based on:

• Extraneous matter
• Empty and malformed, capsules by count
• Immature and shrivelled capsules
• Moisture, Total ash on dry basis
• Volatile oil content on dry basis
• Insect damaged matter

 

2. Cardamom (Chhoti Elaichi) seeds

These are the decorticated seeds separated from the dried capsules of nearly ripe fruits of Elettaria Cardamomum L. Maton var miniscula Burkill. The seeds shall have characteristic flavour free from foreign odour, mustiness or rancidity. It must be free from mould, living and dead insects, insect fragments, rodent contamination, added colouring matter and any other harmful substances.

The standards are based on:

• Extraneous matter
• Light seeds
• Moisture, Total ash on dry basis
• Volatile oil content on dry basis
• Insect damaged matter.

The Light seeds mean seeds that are brown or red in colour and broken immature and shrivelled seeds.

 

3. Cardamom (Chhoti Elaichi) powder

The Cardomom powder is obtained by grinding dried seeds of Elettaria Cardamomum L. Maton var miniscula Burkill without addition of any other substance. It may be in the form of small pieces of seeds or in finely ground form. It must have characteristic

flavour free from foreign odour, mustiness or rancidity, must be free from mould, living and dead insects, insect fragments, rodent contamination, added colouring matter and other harmful substances.

The standards are based on:

• Moisture, Total ash on dry basis
• Ash insoluble in dilute HCl on dry basis
• Volatile oil content on dry basis.

 

4. Large Cardamom (Badi Elaichi) whole

They are the dried nearly ripe fruit (capsule) of Amomum subulatum Roxb. The capsule must have characteristic flavour free from foreign odour, mustiness and rancidity. It must be free from mould, living and dead insects, insect fragments, rodent contamination, added colouring matter and any harmful substance.

The standards are based on:

• Extraneous matter
• Empty and malformed capsules by count.
• Immature and shrivelled capsules
• Moisture
• Ash insoluble in dilute HCl on dry basis, Total ash on dry basis
• Volatile oil content of seeds on dry basis.
• Insect damaged matter.

 

5. Large Cardamom (Badi Elaichi) seeds

They are the seeds obtained by decortication of capsules of Amomum subulatum Roxb. It must have characteristic flavour free from foreign odour, mustiness and rancidity. It shall be free from mould, living and dead insects, insect fragments, rodent contamination, added colouring matter and other harmful substances.

The standards for these seeds must follow the FSSAI set limits like:

• Extraneous matter
• Light seeds / Brown / Red seeds
• Moisture
• Total ash on dry basis
• Ash insoluble in dilute HCl on dry basis
• Volatile oil content on dry basis and

Insect damaged matter

 

6. Large Cardamom (Badi Elaichi) powder

It is the powder obtained by grinding seeds of Amomum subulatum Roxb, without the addition of any other substance. It may be in the form of small pieces of seeds or in finely ground form. The powder must have characteristic flavour free from off flavour, mustiness and rancidity. It must be free from mould, living and dead insects, insect fragments, rodent contamination, added colouring matter and any harmful substance.

The standards are based on:

• Moisture
• Total ash on dry basis
• Ash insoluble in dilute HCl on dry basis
• Volatile oil content on dry basis.

 

Reference

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