FSSAI has issued a letter dated 13 October 2021 regarding an enforcement drive to check the malpractices/adulteration in the manufacturing and sale of Black Salt. The letter is addressed to Commissioners of Food Safety, Directors in their Regional Offices and all Central Licensing authorities.
In its notification the FSSAI has stated that it is in receipt of complaints, vide which concerns have been raised that the manufacturers of black salt may be using inferior quality of raw salt, which could be below 96% NaCl content. They may also be using artificial chemical colours during black salt production.
The FSSAI has requested its officers to strictly monitor the manufacturing and sale of Black Salt under their respective jurisdictions by directing the concerned food safety officers to carry out surprise inspections. The food safety officers must also draw out regulatory samples to ensure that the raw material used is not of inferior quality. They must also check to see that no adulteration of black salt is being carried out in any manner at the manufacturing premises so as to ensure that the final product meets the laid down food product standards.
The FSSAI has further stated that in case, there is any prima facie indication of any adulteration/ malpractices in the production and/or sale of black salt in the premises or in the market, then the officers may initiate suitable necessary action as deemed fit against the defaulting Food Business Operators in accordance with the provisions as laid down in the FSS Act 2006, Rules and Regulations made thereunder, including drawing of enforcement samples as required.
The FSSAI has also requested the food safety officers to share with the office of the Director, Regulatory Compliance the action taken report by the end of November 2021.
About black salt
Black salt or kala namak is a special type of natural salt that has volcanic origins and is mined from the Himalayas, in India. Black salt is made of translucent crystals that are brownish-pink to dark violet in colour. Since ancient times, it is being used in cuisines in India for flavouring. According to Ayurveda, black salt contains some therapeutic properties like providing relief from heartburn, bloating and flatulence. It has sulphur compounds that contribute to its taste and smell. It also contains several trace minerals and nutrients like magnesium, copper, potassium, iron, zinc, and calcium. The dark coloured salts are considered to be more mineral-rich.
Reference: https://globalresearchonline.net/journalcontents/v35-2/24.pdf
SOURCE: FSSAI
Ajay Kumar.N says
Hi, we require black salt specification.