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Spices and Condiments
Spices and condiments are vital ingredients of any recipe and are known to have significant nutritional values and several health benefits. Adulteration of spices with food coloring, added starch, and colored sawdust is a common practice that can adversely affect human health. Another mode of contamination includes excessive use of pesticides and the presence of heavy metals.
Appropriate testing methods are required to analyze spices and condiments for their authenticity, nutritional values, adulteration levels, and compliance with labeling & regulatory standards.
The food testing laboratory of CEGTH is well-equipped to perform testing of spices or masalas, garlic, ginger paste, coriander powder, curry leaves, cardamom, clove, cumin seed, etc. All our testing methods are approved as per FSSAI/FSSR-2011 and adhere to stringent quality standards. Our testing facilities include analysis of quality parameters such as capsaicin content, volatile oil, curcumin content, crude fiber, Sudan dye, and many more, food additives, examination of heavy metals, residues and contaminants (organic and inorganic contaminants, mycotoxin, pesticides), nutrient profiling or labeling, and microbiological analysis. We also perform the overall migration test for the packaging material.