Food Products Standards and Food Additives Regulations 2011 specify the standard of Cinnamon under regulation 2.9.4.
As per the regulatory standard the coumarin content (on dry basis) should not be more than 0.3 per cent by weight. The FSSAI manual of method of analysis for spices, herbs, and condiments covers the method of testing of coumarin in cinnamon.
The FSSAIās authorized officers are directed to ensure that all the imported consignment of cinnamon gets tested for Coumarin content.
Cinnamon is an important spice in Indian cuisines used in preparing famous dishes, spicy curries or desserts. Besides, it is also an important ingredient in Ayurvedic medicines. It not only lowers blood sugar levels but also helps to reduce cholesterol levels. However, the presence of Coumarin in cinnamon can severely damage the liver and kidneys in humans.
The notification has been directed for compliance;
- To all the authorized officers of FSSAI
- FSSAI notified labs
- Director (Customs)and Commissioners(Single Window Project, CBIC) with a request to circulate to all officials of the Customs Department working as Authorised officers for compliance.
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