Indian Spice

FSSAI Develops New Detection Method for Ethylene Oxide in Spices Following Sales Ban in Hong Kong and Singapore

The Food Safety and Standards Authority of India (FSSAI) has devised a novel method for detecting Ethylene Oxide in spices, spurred by the recent sales ban imposed by Hong Kong and Singapore on certain Indian spice products. Ethylene Oxide, a chemical commonly used as a disinfectant in spices, has been...

Hong Kong And Singapore Suspend Sales Of Indian Spice Blends Amid Safety Concerns

Hong Kong recently halted sales of three spice mixes from India's MDH and an Everest blend for fish curry, citing potential safety risks. This move comes amidst a broader investigation by India's food safety regulator, which has ordered testing and inspections across all companies producing spice mixes. The investigation has...