Table of Content

FSSAI Standards for Four Whole Spices

This article will give you a glimpse of FSSAI standards for whole Coriander, Cumin, Fennel and Fenugreek. Coriander (Dhania) The standards for Coriander (Dhania) Whole and Coriander (Dhania) powder are defined under Regulation 2.9.7 of FSSAI’s Food Products Standards & Food Additives regulations, 2011. Coriander (Dhania) whole is the dried mature fruits (seeds) of Coriandrum […]

This article will give you a glimpse of FSSAI standards for whole Coriander, Cumin, Fennel and Fenugreek.

Coriander (Dhania)

The standards for Coriander (Dhania) Whole and Coriander (Dhania) powder are defined under Regulation 2.9.7 of FSSAI’s Food Products Standards & Food Additives regulations, 2011.

Coriander (Dhania) whole is the dried mature fruits (seeds) of Coriandrum sativum L. It must have characteristic aroma and flavour and shall be free from mould, living and dead insects, insect fragments, rodent contamination and added colouring matter.

The standards for Dhania Whole are based on Extraneous matter, Split fruits, Damaged/Discoloured fruits, Moisture, Volatile oil content on dry basis, Total ash on dry basis, Ash insoluble in dilute HCl on dry basis and Insect damaged matter.

Cumin (Zeera, Kalonji)

The standards for Cumin (Safed Zeera) whole and powder, Cumin Black (Kalonji) whole and powder, are defined under Regulation 2.9.8 of FSSAI’s Food Products Standards & Food Additives regulations, 2011.

Cumin (Safed Zeera) whole are the dried mature fruits of Cuminum Cyminum L. It must have characteristic aromatic flavor, free from mustiness, mold, living and dead insects, insect fragments, rodent contamination, added color and harmful substances.

Cumin Black (Kalonji) whole are the seeds of Nigella sativa L. It shall have characteristic aromatic flavor free and from mustiness. It shall be free from mold, living and dead insects, insect fragments, rodent contamination, added colour and harmful substances.

The standards for Whole Safed Zeera and Kalonji whole are based on:

  • Extraneous matter
  • Broken fruits (Damaged, shrivelled, discolored and immature seed)
  • Moisture, Total ash on dry basis,
  • Ash insoluble in dilute HCl on dry basis
  • Non-volatile ether extract on dry basis
  • Volatile oil content on dry basis
  • Proportion of other edible seeds, Insect damaged matter.

Fennel (Saunf)

The standards for Fennel (Saunf) whole and powder are defined under Regulation 2.9.9 of FSSAI’s Food Products Standards & Food Additives regulations, 2011.

Fennel (Saunf) whole is the dried ripe fruit of Foeniculum vulgare P. Miller Var. Vulgare. It 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 for Fennel (Saunf) whole are based on:

  • Extraneous matter, Defective seeds
  • Moisture, Total ash on dry basis
  • Ash insoluble in dilute HCl on dry basis,
  • Volatile oil content on dry basis
  • Edible seeds other than fennel and Insect damaged matter.

Fenugreek (Methi)

FSSAI’s Food Products Standards & Food Additives regulations, 2011 also defines the standards for Fenugreek (Methi) whole and powder under Regulation 2.9.10.

Fenugreek (Methi) Whole means the dried mature seeds of Trigonella foenum graecum L. The seeds shall be free from any off flavor, mustiness and rancidity, mold, living and dead insects, insect fragments, rodent contamination, added color and other harmful substances.

The standards for Whole Methi are based on:

  • Extraneous matter
  • Moisture, Total ash on dry basis
  • Ash insoluble in dilute HCl on dry basis
  • Cold water-soluble extract on dry basis
  • Other edible seeds and insect damaged matter.

Reference

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

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