FSSAI Bans Two Hing Makers Over Quality Failures

The Food Safety and Standards Authority of India (FSSAI) has issued prohibitory orders against two major manufacturers of compounded asafoetida, commonly known as hing, following quality control failures. The action comes after laboratory analysis of samples from Everest and Laljee Godhoo fell below the prescribed minimum standards for the spice product.

According to test results, the hing powder samples from both companies failed to meet the required 5% alcohol-soluble extract standard, a key quality parameter that determines the purity and efficacy of the product. The alcohol-soluble extract measurement is critical in assessing the concentration of active components in asafoetida.

The FSSAI's decision prohibits the two manufacturers from producing and distributing compounded hing until they address the quality deficiencies and obtain fresh regulatory clearance. The move underscores the authority's commitment to maintaining food safety standards across the spice and condiment sector.

Asafoetida, a pungent spice widely used in Indian cuisine particularly in dal and vegetable preparations, is subject to strict quality norms to ensure consumer safety and product authenticity. The regulatory action is expected to prompt manufacturers to strengthen their quality assurance processes and testing protocols.