Vikash Sharma

Most of the households in the country extensively depend on a variety of spices including cinnamon to give an extra flavour to dishes. However, most of people are not aware whether they really are using cinnamon or cassia (taj) which are being sold in the market.

The Food Standard and Safety Authority of India (FSSAI) in the month of November had asked Food Safety Commissioners of all states to conduct market surveillance to check adulteration of cassia (taj) in cinnamon (dalchini) and misbranding of such food products.

FSSAI asked the officials conduct market surveillance drive to check the prevalence of such alleged malpractices (both in whole form and powdered form) and submit report by December 31, 2023.

The directive came after FSSAI received complaints regarding malpractices involving adulteration of cassia (taj) in cinnamon (dalchini). This is mostly done by food business operators to capitalize on the higher profit by cassia compared to cinnamon. FSSAI has clarified that cinnamon and cassia food product standards are different.

Apart from this, through an amendment to the sub-regulations of the Food Safety and Standards (Food Products Standards and Food Additives) Regulations 2011, the maximum permissible limit of coumarin content has been specified and included to the standard of cinnamon and cassia based on coumarin content.

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