FSSAI had notified the draft standards for cinnamon in the Official Gazette in November 2016. After receiving various comments and suggestions the FSSAI has reviewed the standards for coumarin content and has finalised them. FSSAI has finalised the standards and as per the directions given on 5 June 2017 the FSSAI has operationalized the standards as of 25 May 2017. All food business operators must follow the new standards for coumarin content in cinnamon.
The standards have been outlined in the Food Safety and Standards (Food Products Standards and Food Additives) Regulations 2011 in the regulation on SALT, SPICES, CONDIMENTS AND RELATED PRODUCTS dealing with the condiment Cinnamon (Dalchini) which is the inner bark of trunks or branches of Cinnamomum Zeylanicum Blume only.
Previously there was no mention of coumarin content in cinnamon but the FSSAI has notified the new standards and these are as follows
- Cinnamon (Dalchini) whole
Coumarin Content (on dry basis) – Not more than 0.3 percent by weight
- Cinnamon (Dalchini) powder
Coumarin Content (on dry basis) – Not more than 0.3 percent by weight
About Coumarin
Coumarin is a fragrant organic compound that is colourless and is found naturally in a number of plants in various ratios. Cinnamon has very little coumarin as compared to cassia and that is why the cheaper cassia is most often substituted for the cinnamon which is more expensive. These standards will curb any unfair practices like the menace of adulteration of cinnamon with cassia.
According to studies high levels of coumarin can cause liver damage therefore it is necessary to have maximum permissible levels of coumarin. Consumers must also be aware of the difference in cinnamon and cassia so that when they use it as a flavouring ingredient in home cooked foods they know they are using the right quantity of coumarin. Some consumers use cinnamon as a spice and as a flavouring ingredient in foods. They must, however, ensure that they are using only Ceylon cinnamon which contains low levels of coumarin and not use the substitute cassia.
Epic Centre says
Cinnamon is very good for health. I’m taking cinnamon every day.
Dr T C Chaudhuri says
Any physical method to curb this . diff in physical berk colur or chewing test, solubility diff , boiling in kitchen etc actual Dalchini and Cassia berk