Why India’s food norms fail to detect pesticide in spices
Indian laws do not mandate that spices sold in domestic market be tested for any pesticide residue, unless there are special directions, experts told Scroll.
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On April 5, Hong Kong’s food safety department flagged the presence of a carcinogen in two spice mixes imported from India.
Traces of ethylene oxide were found in Everest’s fish curry masala powder and three spice blends made by MDH or Mahashian Di Hatti – Madras curry powder, sambhar masala mixed powder, and curry powder mixed masala. Both companies defended their products against the charges.
The Hong Kong finding set off a series of alarm bells.
On April 18, the Singapore Food Agency issued a recall of Everest’s fish curry masala. The agency asked people to seek medical aid if they had already consumed the recalled batches. By April end, five more countries either issued a ban, a recall or announced they will investigate imported Indian spices.
For consumers in India, the reports led to several questions. Why has the presence of this carcinogen in spices not been flagged in India before? Why did it take Hong Kong to raise the alert?
As Scroll found out from conversations with food regulators and officials, the presence of the pesticide has, perhaps, largely gone undetected for a remarkable reason – Indian laws do not mandate that spices sold in the domestic market be tested for ethylene oxide, or any pesticide residue, unless...
