A joint enforcement operation by Hyderabad’s H-FAST and GHMC Food Safety Team has uncovered the alleged adulteration of commonly used spices. Officials inspected 13 establishments, seized 25,300 kg of products and arrested three people.
The Hyderabad Food Adulteration Surveillance Team, known as H-FAST, and the Greater Hyderabad Municipal Corporation’s Food Safety Team inspected 13 spice-processing and trading establishments following information about suspected adulteration.
Officials seized approximately 25,300 kg of spices allegedly treated with synthetic colours, permanent industrial dyes, fabric dyes, talcum or shining powder and rice-bran oil.
Investigators suspect that the additives were used to improve the products’ colour and shine while increasing their apparent weight and volume. Samples of the products and additives have been sent for laboratory analysis.
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Low-Quality Spices Allegedly Made to Look Premium
At one facility, rejected or low-quality mustard seeds were reportedly mixed with fabric dye, talcum powder and oil. Investigators believe the treatment was intended to improve their gloss and increase their weight and volume.
Cloves and shajeera were allegedly coated with synthetic colours to create a brighter, more premium appearance. Permanent industrial dyes were also reportedly applied to ajwain, shajeera and other spices.
Police said one additive found during the operation carried a warning indicating that it was poisonous and unsuitable for consumption.
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Water Demonstration Reveals Suspicious Color Coating
Hyderabad Police Commissioner V.C. Sajjanar demonstrated the suspected adulteration by placing treated and untreated cloves and fennel seeds in separate glasses of water. The water containing the suspected products reportedly changed color quickly.
Officials also displayed mustard seeds carrying coloring that remained visible after contact with water. Such demonstrations can reveal suspicious surface coloring but cannot confirm whether a product is unsafe. Laboratory testing is required to identify the substances and determine their concentration.
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H-FAST Crackdown Extends Beyond Adulterated Spices
Officials seized 25,300 kg of suspected adulterated spices, including ajwain, cumin, mustard, shajeera, cloves and fennel seeds, reportedly intended for distribution across Telangana and Andhra Pradesh.
The action forms part of a wider 140-day H-FAST campaign that conducted 659 operations, registered 202 FIRs and seized nearly 247 tonnes of suspected adulterated or contaminated food.
The campaign also reportedly uncovered more than 27,000 kg of ginger-garlic paste allegedly prepared with poor-quality ingredients and improperly used chemicals. Authorities further reported finding more than 12 tonnes of rotten meat and around 60 tonnes of chicken waste stored under unhygienic conditions.
Seven Common Spices Account for the 25-Tonne Seizure
The seized products reportedly included:
- Ajwain or carom seeds: 7,920 kg
- Jeera or cumin: 6,700 kg
- Mustard seeds: 4,960 kg
- Jeera dust: 2,350 kg
- Shajeera or caraway: 2,280 kg
- Cloves: 550 kg
- Fennel seeds or saunf: 540 kg
The products, weighing 25,300 kg in total, were allegedly intended for distribution across Telangana and Andhra Pradesh. Officials also seized chemical additives and other materials suspected of being used during processing.
Three Arrested as Laboratory Analysis Begins
Police registered three cases—two at Mailardevpally Police Station and one at Balapur Police Station—and arrested three people in connection with the alleged offences.
Officials also identified suspected misbranding and possible violations of the Food Safety and Standards Act, 2006. The allegations remain under investigation, and the final legal findings will depend on laboratory reports and subsequent proceedings.
Indian food-safety law provides penalties for manufacturing or selling misbranded, substandard or unsafe food and for possessing or using adulterants.
Industrial Dyes and Fillers Raise Health Concerns
Industrial and fabric dyes are not permitted substitutes for authorized food colors. Their possible health effects depend on the chemical involved, its concentration and the amount consumed.
Talcum or shining powder should not be used to increase the weight or improve the appearance of spices. However, the precise health risks associated with the seized products cannot be established until laboratory analysis is completed.
Anyone who develops vomiting, diarrhea, abdominal pain, breathing difficulty, swelling or another unexpected reaction after consuming a suspicious food product should seek medical advice. Keeping the package, receipt or product sample may assist healthcare professionals and investigators.
Careful Purchasing Can Reduce Adulteration Risk
Consumers should purchase spices from licensed and reputable sellers. Sealed packages should display an FSSAI license number, ingredient information, batch details, packing date and best-before date.
Loose spices that appear unusually bright, release color rapidly in water or are sold at implausibly low prices should be treated cautiously. These signs do not prove adulteration but may justify avoiding or reporting the product.
Suspected food-safety violations can be reported through the official FSSAI Food Safety Connect portal.
Source-Medindia