Rampant
adulteration and international rejection of toxin-laden spices are tarnishing
the reputation of Indian spice brands. Unregulated markets, carcinogenic
pollutants, poor monitoring, and unethical trade practices have created a
public health crisis in spice-loving India.
In a
bustling Noida market, spice vendor Kundan Singh sells loosely packed masalas
from open containers. Ignorant of licensing regulations, he sources his spices
from larger markets, wrapping them in old newspapers. Singh’s stall highlights
the pervasive issue of contaminated spices, a concern amplified by India’s
massive consumption and export of these products.
A Global
Backlash
In April
2024, certain MDH and Everest spice blends were banned in Hong Kong due to high
pesticide levels, prompting similar investigations worldwide. Domestic
inspections by the Food Safety and Standards Authority of India (FSSAI)
revealed that 12% of spice samples failed safety standards. By July, the FSSAI
revoked the licenses of 111 spice producers, yet these actions barely scratched
the surface of the problem.
India, the
world’s largest producer and exporter of spices, ships over $4 billion worth
annually to 180 countries. Domestically, the spice market is worth $10 billion,
but adulteration threatens both the industry’s credibility and public health.
The
Pesticide Dilemma
Recent data
obtained through RTI revealed that out of 4,054 tested spice samples, 474
failed quality checks. Instead of immediate corrective measures, the FSSAI
controversially raised the maximum pesticide residue limit (MRL) tenfold,
drawing criticism from health experts. Though later reversed, this decision
signaled either corporate influence or regulatory negligence.
“Pesticides
in food cause severe health issues, including cancer and neurological damage,”
says Dileep Mavlankar, former director of the Indian Institute of Public
Health. He warns that relaxing standards disproportionately affects vulnerable
groups like children and pregnant women.
Systemic
Flaws
Sarika
Agarwal, Managing Director of Food Safety Works, criticizes India’s reactive
approach to food safety. “We address symptoms, not causes,” she observes,
citing poor enforcement of laws, misuse of chemicals, and lack of long-term
solutions as recurring issues.
Good
agricultural practices, including proper chemical application and clean
irrigation, are foundational but poorly implemented. Without these measures,
the entire supply chain remains susceptible to contamination.
Identifying
and Preventing Adulteration
Adulteration
methods include adding artificial colors, chalk powder, or synthetic chemicals
to enhance weight or flavor. Simple tests can identify some adulterants:
Chilli
Powder: Mix with
water; adulterated powder leaves red streaks.
Asafoetida: Pure hing burns brightly;
adulterated varieties do not.
Black
Pepper: Genuine
pepper sinks in water; fakes float.
Consumers
should look for certification labels like "India Organic" or
"Jaivik Bharat" and prioritize products with traceable origins.
Food
Safety Regulations and Challenges
The FSSAI
mandates biannual testing of products and annual audits of manufacturing units.
However, inconsistencies in domestic and export standards complicate
compliance. For example, India’s full-cream milk must contain 6% fat, while
U.S. standards require only 3.25%.
Rishi N.
Mathur, a food law advocate, points out that these discrepancies hinder uniform
quality, especially as global markets demand stricter compliance.
“Manufacturers must adapt their products to different standards, adding
complexity and cost,” he explains.
Conclusion
The spice
contamination crisis highlights deeper systemic issues in India’s food supply
chain. Reactive policies, inadequate enforcement, and chemical misuse undermine
public health and tarnish the country’s global reputation. Strengthening
agricultural practices, improving traceability, and enforcing consistent
standards are crucial steps to restoring trust in India’s iconic spices
