Overview
Plan testing for your product
Whole spices, ground spices, mixed masala and culinary pastes have different identity and contamination concerns. The plant material, processing and intended use guide the scope.
The final parameter set, analytical method and sample requirement are confirmed against the product type, applicable specification and testing objective.
Questions to resolve
Build the right testing scope
Identity and composition
Discuss purity, moisture, ash or product-specific constituents for the identified spice.
Contaminants
Identify relevant residues, metals or mycotoxins for the commodity and market.
Microbial evidence
Select organisms and indicators for the processing state and whether further cooking is expected.
Detailed coverage
Product groups and examples
Whole spices
Cardamom, chilli, cinnamon, cloves, coriander, cumin, fennel, fenugreek, ginger, mace, mustard, nutmeg, pepper, poppy, saffron and turmeric
FSSAI 2.9Powdered spices
Ground individual spices, curry powder and blended spice powders
FSSAI 2.9Mixed masala
Whole mixed masala, kanda-lasun masala, garam masala and kitchen king masala
FSSAI 2.9.20Culinary pastes
Ginger, garlic, ginger-garlic, bhuna masala and tamarind paste
Dried herbs and seasonings
Oregano, sage, thyme, basil, rosemary, aamchoor, chaat masala, hing and kasuri methi
Testing scope
Related analytical services
These are examples of product matrices for discussion. Confirm the available parameters, method and accredited coverage for the specific sample.
Technical Testing Parameters
The following parameters describe product-specific testing considerations. Test availability, method suitability and accredited coverage are confirmed against the sample and specification before quotation.
Spices
moisture; total ash; acid-insoluble ash; volatile oil; curcumin in turmeric; piperine in pepper; capsaicinoids in chilli where required; extraneous matter.
Sauces/salt/proteins
pH; acidity; salt; total solids; protein; iodine in iodised salt; permitted preservatives and colours; water activity as relevant.
Microbiology
Salmonella spp.; Escherichia coli; aerobic colony count; yeast and mould; Bacillus cereus in relevant mixes; Listeria monocytogenes for appropriate refrigerated ready-to-eat products.
Contaminants and authenticity
Aflatoxin B1/total aflatoxins and ochratoxin A for susceptible spices; lead/cadmium/arsenic as specified; commodity-specific pesticides; Sudan dyes; lead chromate investigation in turmeric; ethylene oxide and 2-chloroethanol for applicable destination requirements.
Regulatory Standards & Compliance
Product mapping: 2.9; applicable 2.3 provisions for tomato/fruit products; Appendix A group 12.
Use the current product standard and relevant contaminant, additive, microbiological and labelling requirements. Check the original notification and amendments; FSSAI's compendium is a reference aid and does not replace the legal notification.
For microbiology, agree the applicable criterion, sampling plan and test portion. For export or buyer specifications, confirm the destination, analyte and reporting limit separately. A classification code or test report does not itself confer regulatory approval.
Sample preparation and turnaround
Keep spice powders dry and sealed; chill perishable sauces and soups as labelled.
Confirm the required quantity, number of unopened units, containers and transport conditions with the laboratory before dispatch. Chemistry portions and sterile microbiology portions may need separate containers; a composite cannot automatically replace an n-unit sampling plan.
Provide the product designation, ingredient list, processing state, batch identity, storage instructions, target market and required specification. Turnaround is confirmed in the quotation after the scope is agreed. Shelf-life, challenge and specialist investigations require a separate study schedule.
Questions about this product
Does total ash establish spice authenticity?
No. Use the relevant botanical identity and composition measurements, with adulterant investigations selected for the risk.
Is ethylene oxide universally required for every Indian spice batch?
No. Determine its applicability from the market, buyer and current commodity requirement.
Can soup powder and ready-to-eat soup share one panel?
No. Water activity, processing and intended use differ; define matrix-specific microbiology and storage controls.
Explore the evidence
Related testing and practical guidance
Discuss your requirement