12% of Indian spices fail to meet FSSAI quality and safety standards: 5 tips to make your own blends at home

Concerns over the quality and safety standards of many Indian food products have been growing as food adulteration and counterfeiting become more prevalent. Spices A sector that has been in the news constantly over the past year. Popular Indian spice brands such as MDH and Everest were banned in April after high levels of pesticides were detected in some of their spice blends, and countries such as Hong Kong, the UK, New Zealand, Australia and the US have restricted imports or even banned the products pending further investigation.

In a recent report, the Food safety and the Indian Standards Authority (FSSAI) confirmed that nearly 12% of all samples tested between May and early July did not meet the quality and safety parameters required for safe consumption. Out of 4,054 samples, 474 were found unfit (as per Reuters), and necessary steps were being taken to rectify the deficiency. While details of all the samples that failed the test have not been made public, the FSSAI has stated that the issue will be addressed expeditiously.

India is not only the world’s largest exporter of spices but also one of the largest consumers, as spices form an integral part of almost every meal in the country. These safety concerns have, therefore, raised the interest of the general public and brought into question how to ensure that everyday meals are safe for consumption. One simple way to ensure that all the spices you consume at home are safe and pure is to prepare them at home and create your own blends. To that end, here are five practical tips that will help you easily replace store-bought spices.

5 Tips for Making Pure Spice Blends at Home

Use fresh, whole spices

The first step is to source fresh, whole spices from a trusted and reputable retailer. These will, of course, form the basis of each spice blend, so they should be of the highest quality and stored in a cool, dry place, away from direct sunlight, to ensure they retain as much of their natural flavours and aromas as possible.

Balanced flavors

Prepackaged spices have the advantage of being convenient because companies understand the importance of finding the right proportions and balance between flavors. To start, understand the intensity of each spice and adjust the amounts accordingly. Start with a base spice and work your way up from there, adding smaller amounts of stronger spices. And don’t be afraid to experiment with different combinations—after all, half the fun is being able to create your own signature flavors.

Toasted spices to enhance the flavor

While whole spices tend to pack a lot of intensity, sometimes an extra step can help bring out more of their complexity. Toasting whole spices in a dry pan before grinding can release deeper, richer flavors. Toast over medium heat, shaking the pan occasionally, until they become aromatic.

Label and date your mixes

Always label your spice blends with the name and date of creation. This will help you monitor their freshness and ensure that you use older blends before they lose their potency. Most spice blends are best used within six months, as after that time they will begin to lose their potency. You can also write down recipes and ratios so you can recreate your favorites later.

Store properly

After grinding your spices or spice mix, sift them once to remove any larger pieces, then store them in an airtight container away from light and heat. Proper storage preserves the freshness and flavor of the mix for longer. Glass jars with tight-fitting lids work well.