Indian cuisines are famous for their spices and with each spice a special flavor, color, aroma, and taste can be experienced. Some commonly used spices are chili powder, coriander powder, cumin seeds, and turmeric powder. It is mandatory for businesses dealing in spices to obtain a FSSAI License as per the specified laws.

FSSAI is becoming more stringent towards monitoring and controlling food business operators in the country. And spices, being the main ingredient of any food, are governed by the standards laid down via the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011.

This confirms that any business operators dealing in any type of spice/(s) be it pepper, Siahjira, cardamom, turmeric, Elaichi, etc. are mandatorily required to comply with the standards laid down in these regulations. 

This article provides for certain standards for some spices as laid in the regulations.

Spices and Standards:

Coriander (Dhania)

A. Coriander (Dhania) whole means the dried mature fruits (seeds) of Coriandrum sativum L, which must be free from added coloring matter.

The prescribed standards are:

Extraneous matter	No more than 1.0 percent by weight
Split fruits	No more than 10.0 percent by weight
Damaged or Discolored fruits	No more than 2.0 percent by weight
Moisture	No more than 9.0 percent by weight
Volatile oil content on a dry basis	No less than 0.1 percent by v/w
Total ash on a dry basis	No more than 7.0 percent by weight
Insect damaged matter	No more than 1.0 percent by weight
Ash insoluble in dilute HCl on a dry basis.	No more than 1.5 percent by weight

B. Coriander (Dhania) powder means the powder which is made by grinding clean, sound, dried mature fruits of Coriandrum sativum L., in the form of rough/ fine powder.

The prescribed standards are:

Moisture	No more than 9.0 percent by weight
Volatile oil content on a dry basis	No less than 0.09 percent by v/w
Total ash on a dry basis	No more than 7.0 percent by weight
Ash insoluble in dilute HCl on a dry basis	No more than 1.5 percent by weight

Poppy (Khas Khas)

Poppy (Khas Khas) whole is defined in regulations as the dried mature seeds of Papaver somniferum L., which may be white/greyish having characteristic flavor free from off flavor, mustiness, and rancidity.

The prescribed standards are:

Extraneous matter	No more than 2.0 percent by weight
Moisture	No more than 11.0 percent by weight
Non-volatile ether extract on a dry basis	No less than 40.0 percent by weight

Curry Powder

It is a powder made by grinding clean, dried, and sound spices belonging to the group of aromatic herbs and seeds such as black pepper, cinnamon, cloves, coriander, cardamom, chilies, cumin seeds, fenugreek, garlic, ginger, mustard, etc. The proportion of spices used in the preparation of curry powder shall be not less than 85.0 percent by weight. The powder shall be free from dirt, mold growth, and insect infestation. It shall be free from any added coloring matter and preservatives other than edible common salt. 

The prescribed standards are:

Moisture	No more than 14.0 percent by weight
Volatile oil	No less than 0.25 percent (v/w) on a dry basis
Non-volatile ether extract	No less than 7.5 percent by weight on a dry basis
Edible common salt	No more than 5.0 percent by weight on a dry basis
Ash insoluble in dilute HCl	No more than 2.0 percent by weight on a dry basis
Crude Fibre	No more than 15.0 percent by weight on a dry basis
Lead	No more than 10.0 p.p.m on a dry basis

Apart from the spices and standards mentioned above, there are several spices covered under the regulations whose standards must be complied with diligently by all the business operators dealing with spices.