Ban on Indian Spices: FSSAI Develops New Way to Detect Harmful Chemical From Spices

Indian Spiced Ban: Hong Kong and Singapore have recently banned certain Indian spices due to concerns about Ethylene Oxide contamination. In response, the Food Safety and Standards Authority of India (FSSAI) has developed a groundbreaking method for detecting ethylene oxide in spices. This video will let you know the complete information on the matter, along with the ways to detect this chemical from your spices. 

Harmful Chemical in Indian Spices

India’s world-famous spices have been in controversy for the last few days, raising questions about the quality of spices on two of India’s most famous masala brands. Following this news, the Food Safety and Standards Authority of India (FSSAI) has developed a new method to detect ethylene oxide in spices. Ethylene oxide is a chemical used in spices as a disinfectant. It also has carcinogenic properties, which may lead to cancer due to excessive consumption or continuous consumption.