fssai regulations for spices

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...

Salt is a mineral composed mainly of sodium chloride (NaCl). It is essential for life in general, and saltiness is one of the basic human tastes. As per FSSAI edible common salt can further be...

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...

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...

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....

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...

International Organization for Standardization (ISO) has listed 109 varieties of spices. By producing 75 varieties out of the 109 listed by ISO, India has become the largest producer and supplier...