Spices and ground masalas—ranging from turmeric powder, chilli powder, and coriander powder to whole cardamom, black pepper, cumin, and blended curry masalas—are staple food commodities highly vulnerable to physical impurities, artificial color adulteration, heavy metal contamination, and moisture-induced mold growth. To maintain consumer safety, brand reputation, and strict statutory compliance, rigorous analytical testing is indispensable. Professional spice testing helps your business:

• Comply with FSSAI Standards: Meet strict statutory physicochemical parameters, cleanliness limits, and purity criteria mandated under Regulation 2.9 of the Food Safety and Standards (Food Products Standards and Food Additives) Regulations.
• Detect Adulteration & Synthetic Dyes: Identify illegal mixing of spent spices, foreign starches, exhausted material, or unauthorized non-permitted synthetic dyes such as Sudan I–IV, Metanil Yellow, and Rhodamine B.
• Assess Volatile Oil & Aroma Strength: Measure volatile oil content to verify the true aromatic potency, grade, and commercial value of premium spice batches.
• Verify Safety Contaminants: Screen for harmful mycotoxins (Aflatoxins) and toxic heavy metals (Lead and Arsenic) to ensure complete food safety.