The Food Safety and Standards Authority of India (FSSAI) has recently received complaints exposing malpractices within the food industry, particularly the adulteration of Cassia (Taj) in Cinnamon (Dalchini). Food Business Operators (FBOs) were misbranding these products to exploit the higher profit margin offered by Cassia compared to Cinnamon. This notice was issued on November 23, 2023.
To address these concerns, FSSAI has issued a comprehensive response, citing the distinct food product standards for Cinnamon and Cassia outlined in the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011. A crucial amendment specifies the maximum permissible limit of coumarin content, aiding in differentiating between Cinnamon and Cassia. The testing method for coumarin content detection is outlined in the revised Manual of Methods for analysis of Spices, Herbs & Condiments, published on 22nd June 2021.
To further assist regulators and stakeholders, FSSAI had previously released a guidance note on March 10, 2017. This note is titled ‘Guidance Note on Cinnamon and Cassia‘. The guidance note provides details on the physical and chemical properties that facilitate easy identification and differentiation between Cinnamon and Cassia.
In response to the alleged malpractices, FSSAI is calling for immediate action. Commissioners of Food Safety of States/UTs and the Central Licensing Authorities of FSSAI are urged to conduct a comprehensive market surveillance drive. The objective is to scrutinize the prevalence of malpractices, both in whole and powdered forms of these spices, in their respective jurisdictions. Reports on the findings are to be submitted to the FSSAI office by December 31, 2023, at enforcement1@fssai.gov.in.
Additionally, FSSAI recommends conducting awareness and education drives among FBOs and consumers. These initiatives aim to emphasize the importance of exercising caution while selling and/or purchasing Cinnamon and Cassia products.
