Karnataka Raises Spice Safety Concerns as Centre Reviews Ethylene Oxide Use

Concerns over the quality and safety of packaged spices have prompted Karnataka’s Food Safety Department to seek closer scrutiny of chemical use in spice products.

The issue has drawn attention to ready made products such as garam masala, chicken masala, biryani powder, sambar powder and rasam powder. Officials are particularly looking into the use of artificial colours and other chemicals in these products.

Karnataka’s Food Safety Department has approached the Food Safety and Standards Authority of India seeking action on the concerns. Following the state’s request, a committee has reportedly been formed at the central level to examine the use of ethylene oxide and the standards applicable to spice products.

Ethylene oxide, commonly referred to as EtO, is used in some food processing and sterilisation applications, but its presence in food is subject to regulatory limits. The Karnataka department has raised questions about whether some locally sold spice products could contain levels that require closer examination.

Officials have stressed the need for scientific assessment before drawing conclusions about individual products. The focus is expected to be on testing, permissible limits and whether existing standards adequately address the use of such chemicals in spices.

The health impact of excessive or prolonged exposure to ethylene oxide is also part of the wider safety discussion. The substance has been classified as a carcinogenic hazard by international health agencies, making appropriate control and monitoring important.

The latest development comes as Karnataka’s food safety teams have increased inspections of food businesses, including restaurants, hotels and other establishments. Packaged spice products are now receiving greater attention as authorities look more closely at ingredients and manufacturing practices.

FSSAI already maintains sector specific guidance for spices and culinary products, including recommendations covering food safety practices. The authority also has a dedicated Scientific Panel for Spices and Culinary Herbs that deals with standards and scientific issues related to the category.

The central committee’s review could eventually lead to clearer requirements for the production and sale of spice products if changes are considered necessary. For consumers, the development underlines the importance of buying packaged spices from reliable sources and checking product labels.

The Karnataka Food Safety Department’s request has therefore moved the discussion beyond individual products and towards broader questions about chemical residues, manufacturing practices and food safety standards across the spice industry.