According to the list of the International Organization for Standardization, 75 of the 109 different types of spices are produced by spice makers in India. As a result, enterprises that manufacture spices and export to many nations and have annual revenue of more than Rs 20 core are required to register with the FSSAI and obtain a central food license from the FSSAI.

There is a sizable demand for Indian spices all over the world, and the Indian spice business is expanding. Some of the most popular and in-demand Indian spices are turmeric, ginger, pepper, and cardamom. It is essential to improve both productivity and quality in order to maintain and grow the global market share of spices. For the selling, trade, wholesale, and retail of spices in India, an FSSAI Registration License is required. The rules for selling spices under FSSAI Registration will be covered in this article.

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What is a Spices Company?

Who else is more knowledgeable about spices than an Indian? India is the world’s center for spice trade. According to history, India and the West exchanged gold and silk for their spices. The flavor and taste of the cuisine are enhanced by these spices. Indian spices are used in both food and pharmaceutical sector. India continues to be a market leader in the commerce of spices.

India has a wide array of spices that have been utilized for centuries. The top countries that import Indian spices include the United States, Vietnam, China, Malaysia, UAE, UK, Saudi Arabia, Germany, Sri Lanka, and Thailand. Following then, these spices were traded on both the domestic and international markets. There are various kinds of spices; some can be used right once, while others require processing, such as roasting, grinding, and dehydrating. Spice companies will continue to handle the processing, trading, and marketing of the spices; as a result, they needed a fssai registration certificate to prove their validity.

Why Is a Spice Company’s FSSAI License Important?

Any food-related firm must register with the Food Safety and Standard Authority of India (FSSAI) in order to comply with the food safety act’s legal requirements. In addition to the food preparation industry, the word “food-related business” also refers to the food handling, delivering, selling, trading, and marketing sectors.

The government’s concern for the welfare and safety of its population is reflected in the ever stricter food safety standards. The FSSAI rules for spices, Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011, establish standards for spices and condiments.

Companies that deal with spices either purchase them from regional farmers or grow them themselves before selling them in local markets. The spice company will export the spices as well. In all situations, the spices company is required to obtain an FSSAI registration certificate in order to legally operate their organization. The standard, quality, and safety of the spices in accordance with food safety rules will be ensured by the FSSAI certificate.

FSSAI Spice License: Its Importance

  • Maintaining the quality standard of the spices that they manufacture, sell, store, and distribute in the market is essential for the food business operator. The health of their inhabitants is given top attention by nations around the world, which is why everyone must register with the FSSAI for authenticity.
  • A number of laws and regulations have been developed by the highest authorities to maintain food quality in order to guarantee quality, safety, and healthful food to the inhabitants.
  • Consumers are meant to be protected from low-quality food and food that may be contaminated with contaminants, additives, or harmful chemicals by laws governing food items. Additionally, consumers do not want to eat goods that do not adhere to food safety standards, therefore if you have an FSSAI registration certificate, more consumers will feel confident buying from you.
  • Therefore, whether it be pepper, cardamom, turmeric, or ginger that the food business operator exports or imports, the product must comply with the quality norms and laws required by the nation and must have a fssai registration certificate.
  • Additionally, nations frequently update their laws governing food safety and quality controls in accordance with fresh scientific discoveries.

Regulations for spices are established for fssai registration

The FBOs are primarily in charge of ensuring food safety. It is essential for FBOs to put policies in place that help preserve food safety and quality standards along the whole supply chain, from production to consumer sales. They must supply goods that are secure and fit for human consumption in addition to adhering to the rules established by the statutory body for the fssai registration certificate.

  • Cinnamon (Whole): The inner bark of Cinnamomum Zeylanicum Blume trunks or branches is referred to as cinnamon(whole). It must have a distinctive flavour and aroma and be free of mustiness and alien flavors. It must be devoid of mould, rat infestation, live and dead insects, and insect pieces. The product must be free of dangerous additives like extra coloring, alien plant materials, and other ingredients. So, in order to sell spices, one needs a fssai registration certificate.
  • Cinnamon (Dalchini) powder: The inner bark of the trunk or branches of Cinnamomum Zeylanicum Blume is ground to produce cinnamon (Dalchini) powder. The powder must have a particular odor and flavor, be yellowish to reddish-brown in color, and be free of mustiness and off flavors. Mold, live and dead insects, insect fragments, and rodent contamination must all be absent. The product must be free of hazardous ingredients, artificial coloring, and alien vegetable matter. These instructions must be followed in order to receive a fssai registration.
  • Ginger (Sonth, Adrak): The term “whole” ginger (Sonth, Adrak) refers to dried Zingiber officialese Roscoe rhizomes that are uneven in size and form, pale brown in color, with some peel still attached, and dried in the sun. Lime can be used to bleach it. It must have the distinctive flavor and be free of rancid, harsh, or musty odors. It must be devoid of mould, rat infestation, live and dead insects, and insect pieces. The product must be free of contaminants and additional coloration. These instructions must be followed in order to receive a fssai registration.
  • Whole turmeric (Haldi): Whole turmeric (Haldi) refers to the primary or secondary rhizomes of Curcuma longa L., often known as bulbs or fingers in commerce. To prevent reproduction, the rhizomes must be treated by immersing them in boiling water and then drying them. Rhizomes must be either machine polished or in their natural state. The product must have a distinctive flavor and aroma and be free of mustiness or other foreign tastes. It must be devoid of mould, rat infestation, live and dead insects, and insect pieces. It must be free of any additional starch or coloring materials, including lead chromate. These instructions must be followed in order to receive a fssai registration.

Additional fssai registration requirements for spices

  • Less than 1.0% of the total weight in extraneous stuff.
  • No more than 5.0% of rhizomes should be defective.
  • Not more than 12.0% by weight of moisture
  • Not more than 1.0% of the total weight in insect-damaged material
  • Negative on the lead chromate test.


There are many different spices, and one can visit the FSSAI website to learn more about the specific rules and FSSAI recommendations for spices. Every FBO that sells or produces spices in India is required to submit an application for FSSAI Registration within the allotted time frame. Would you like to apply for an FSSAI license? Or do you want to know about food licensing advice? Do you want to learn more about FSSAI laws? Contact fssaifoodlicense, the top online fssai registration consultancy in India, at any time.

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