Spice mixes, masalas, and powdered spices are an essential part of Indian cooking. But when you start manufacturing and selling them, you must follow FSSAI safety rules to ensure purity, hygiene, and consumer protection. These rules help prevent adulteration, contamination, and poor-quality spices from entering the market.
In this blog, we will explain this part in detail so you clearly understand the FSSAI requirements for spice manufacturers.
Why FSSAI Rules Matter for Spice Manufacturers
Spices are used in almost every Indian dish, which means they directly impact the health of millions of people every single day. Because spice powders and masalas are consumed regularly and often stored for long periods, even small quality issues can cause serious health problems. That is why FSSAI has made strict rules to ensure that all spices sold in the market—whether made by a small home unit or a large factory—are clean, safe, and free from harmful substances.
FSSAI rules make sure that:
- Spices are pure and not mixed with harmful or cheap fillers, which is a common issue in low-quality masalas.
- Moisture levels are properly controlled, because too much moisture can lead to fungus, bad smell, or spoilage.
- Heavy metals, ash content, dirt, and other contaminants stay within safe limits, protecting customers from hidden impurities.
- Labels show correct information about ingredients, spice content, added flavour, or salt percentage so consumers know exactly what they are buying.
- The manufacturing environment follows proper hygiene standards, including clean machinery, pest control, and safe packaging practices.
Key FSSAI Standards for Spice Mixes & Masalas
FSSAI has laid down clear technical standards for spices. Important points include:
1. Minimum Spice Content
Mixed masalas must meet the required percentage of spice content. “High-spice” blends, for example, must contain a minimum spice percentage based on their category.
2. Moisture Limits
Spice powders must stay within FSSAI’s moisture limits, generally around 10–12%. Too much moisture can cause spoilage or microbial growth.
3. Ash and Insoluble Ash Limits
This shows the level of impurities. FSSAI sets strict limits on the amount of acid-insoluble ash allowed in powdered spices.
4. Volatile Oil Content
Essential oil levels are checked to ensure your spices are not diluted and maintain their natural aroma.
5. Contaminants & Heavy Metals
FSSAI restricts harmful elements like lead, arsenic, and other contaminants. These must be tested regularly.
6. Pesticide Residues
Manufacturers must ensure that pesticide levels are within safe and acceptable limits in raw spices.
7. Labelling Rules
Labels must clearly mention:
- Spice content percentage
- Salt percentage (if more than 5%)
- Correct product names like “Garam Masala,” “Kitchen King Masala,” etc.
Production & Hygiene Rules for Spice Manufacturing
Maintaining hygiene is a major part of FSSAI compliance. Spice manufacturing units must ensure:
- Clean Raw Materials: Use fresh, dried spices free from foreign particles, mold, or pests.
- Facility Hygiene: The entire production area must be clean, well-ventilated, pest-free, and have proper waste disposal.
- Equipment Maintenance: Grinders, mixers, and packaging tools must be cleaned regularly and made of food-safe materials.
- Quality Control: Regular testing for moisture, microbial load, ash, and other parameters is essential.
- Worker Training: Staff must be trained in hygiene, safe handling, and regular cleaning methods.
Increased FSSAI Oversight on Masala and Powder Producers
In the past few years, FSSAI has significantly strengthened its checks on spice–mix, masala, and powder manufacturing units. The goal is to eliminate unsafe, adulterated, or poor-quality spices from the market and ensure that every product reaching customers meets national safety standards. Because this is a fast-growing food business segment, the inspections are now more detailed and frequent. During these checks, many units have faced strict action for issues such as:
- Excessive pesticide residues
- Poor hygiene conditions inside processing or grinding areas
- Wrong or misleading labelling
- Contaminated, adulterated, or substandard spice products
Steps to Stay FSSAI-Compliant as a Spice Manufacturer
- Apply for the Correct FSSAI Licence
Choose Basic, State, or Central licence depending on the size of your unit.
- Maintain a Food Safety Plan
Keep cleaning checklists, quality test records, and batch logs.
- Set Up Regular Testing
Test raw materials and final products for moisture, ash, pesticide residue, and microbes.
- Train Workers
Train your team in hygiene, food-grade handling, and good manufacturing practices.
- Maintain proper labelling
Use correct product names and display spice content clearly.
- Keep Documents Ready for Inspections
Maintain records of suppliers, raw materials, batch numbers, and test reports.
Challenges Faced by Small Spice Manufacturers
Small spice and masala units often struggle to meet all FSSAI rules because they work with limited space, limited budgets, and basic equipment. Some common challenges include:
- Cost of lab testing:
Regular purity and quality testing can be expensive for small units. - Finding clean raw spices:
It is difficult to source ingredients that are free from pesticide residue and contamination. - Tough competition with big brands:
Large brands use advanced machines and strict quality controls, making it harder for small manufacturers to match consistency. - Maintaining moisture and hygiene standards:
Even small mistakes in drying, grinding, or storage can lead to fungal growth or insect contamination. - Managing sudden FSSAI inspections:
Smaller setups may not always have complete documents or updated test reports ready during surprise checks.
Conclusion
Producing spice mixes, masalas, and powders is an important and sensitive responsibility. FSSAI rules exist to ensure every household receives clean, healthy, and high-quality spices. By following these rules, manufacturers build trust, avoid penalties, and create a reliable brand.
Note: For help with FSSAI licensing or compliance, visit: https://fssairegistrar.com/ .