India's Spice Giants Halted: FSSAI Bans Everest, Laljee Godhoo Hing Over Quality Breaches

India's food regulator, the Food Safety and Standards Authority of India (FSSAI), has immediately halted the sale of compounded hing (asafoetida) products from major spice manufacturers Everest Food Products and Laljee Godhoo and Company. This swift action comes after laboratory tests revealed their hing products were 'sub-standard' and, for Everest, also 'misbranded,' raising serious questions about product quality and consumer trust. The crackdown stemmed from a consumer complaint, prompting FSSAI to launch extensive market surveillance and legal sampling. For Everest, samples of their compounded hing showed alarmingly low alcohol-soluble extract content—as low as 0% in some cases, far below the mandated 5% minimum, indicating significantly less raw hing than required. Meanwhile, Laljee Godhoo's raw hing varieties were found to contain excessive starch, up to 32% against a legal limit of just 1%, pointing to potential adulteration. These findings, coupled with previous compliance issues for other Everest products, underscore a pervasive problem in maintaining food safety standards. In response, FSSAI has ordered both companies to submit detailed action plan to fix these 'malpractices' and ensure future compliance with the Food Safety and Standards Act, 2006. They've also been advised to recall affected products already in the market. This move sends a clear message to the broader food industry: regulatory scrutiny is intensifying, and brands, no matter how big, must adhere strictly to quality benchmarks or face immediate consequences, impacting consumer health and market reputation.