Comprehensive Overview

Spices and culinary herbs (Turmeric, Chili, Black Pepper, Cardamom, Cumin, Masalas) are prized for active essential oils and natural colors. We analyze active marker compounds (Curcumin in turmeric, Piperine in pepper), volatile oil percentages, artificial dye adulterants (Sudan I-IV, Metanil Yellow, Lead Chromate), aflatoxins, and multi-pesticide residues.

Applicable Regulatory Standards & Testing Protocols

✓ Spices Board India Guidelines ✓ FSSAI Spices & Condiments Standards ✓ ASTA (American Spice Trade Association) Methods

Analyzed Parameters & Test Methods

Active Compound Assay: Curcumin %, Piperine %, Capsaicin %

Volatile Essential Oil Content (% v/w)

Non-Permitted Dyes: Sudan Dyes I, II, III, IV, Metanil Yellow, Lead Chromate

Aflatoxins (Total & B1) & Ochratoxin A

Pesticide Residues (Multi-residue GC-MS/LC-MS screen)

Extranious Matter, Insect Defiled Matter & Total Ash (%)

Microbial Load: Salmonella, E. Coli, Coliforms

Sample Intake & Turnaround Protocol

250g ground spice or whole spice in moisture-proof bag | Turnaround Time: 3 - 4 Working Days

Key Scope & Execution Deliverables

Sudan Dye & Lead Chromate adulteration detection at trace ppm levels

Essential oil hydro-distillation assay for export grading

Spices Board compliant testing certificates for spice exporters

Key Business & Regulatory Benefits

Ensures high-value spice exports meet ASTA and European ES A standards

Protects consumer health from neurotoxic dye adulterants

Required Document Checklist

Spice Batch Code & Origin Identifier
Spices Board Registration / FSSAI License