Key Update

The Food Safety and Standards Authority of India (FSSAI) has temporarily banned the sale of hing (asafoetida) manufactured by Everest Food Products and Laljee Godhoo after laboratory tests found the products failed to meet prescribed quality standards.

Hing Samples Fail FSSAI Standards

FSSAI launched surveillance of major hing brands following a consumer complaint. Samples collected from the companies’ manufacturing facilities in Mumbai and Everest’s unit in Umbergaon, Gujarat, failed laboratory testing. Under FSSAI standards, compounded hing must contain at least 5% alcohol-soluble extract. However, tested samples contained only 0–3%, indicating significantly lower levels of raw hing than required.

Tests also found 15–32% starch in six varieties of raw hing collected from Laljee Godhoo’s facility, compared with the permitted maximum of 1%. FSSAI has directed both companies to explain the violations and submit corrective action plans. It has also advised them to voluntarily recall affected products from the market. The ban will remain in place until they comply with the applicable requirements.

Other Everest Products Also Flagged

FSSAI also detected non-compliance in Everest egg curry masala, chicken masala and garam masala. However, the regulator has not banned these products.

Karnataka Steps Up Spice Testing

Following the action against the hing manufacturers, Karnataka’s Food Safety and Quality Department has decided to intensify testing of spices and masala powders sold in the state. The department has raised concerns about the possible presence of ethylene oxide (ETO) and artificial colours above permitted limits in some spice products. It has sought clearer and stricter standards from FSSAI and is preparing to collect spice samples from various manufacturers for laboratory testing. Companies found selling unsafe or substandard spice products could face regulatory action under food safety laws.

Source: India Today