Spices & Condiments Testing
Authenticity, volatile-oil, ash, Sudan-dye, aflatoxin, pesticide and microbiological testing for whole and ground spices.
Food & Agricultural Testing
About Spices & Condiments Testing
Spices are India's signature export and its most adulteration-prone food category — chilli stretched with Sudan dye, turmeric brightened with metanil yellow or lead chromate, and pepper bulked with papaya seed. CVR Labs tests whole and ground chilli, turmeric, pepper, coriander, cumin, cardamom and masala blends for volatile oil, curcumin, piperine, ash, added colour and the aflatoxin/ochratoxin load that warm storage produces.
For exporters we run pesticide multi-residue panels and Salmonella detection to satisfy EU and US buyer protocols, plus lead and other heavy metals that trigger import alerts on Indian spice shipments. Every result is reported against the FSSAI spice standard or the buyer specification, supported by GC-MS/MS, LC-MS/MS and ICP-MS.
Most Requested
Signature tests under Spices & Condiments Testing
The checks clients most often ask for with this service — we build the right sub-panel around your product and standard.
Volatile oil & moistureCurcumin / capsaicin / piperineTotal & acid-insoluble ashSudan dyes & metanil yellowLead chromate & heavy metalsAflatoxins & ochratoxin APesticide residuesSalmonella
Test Coverage
What we analyse under Spices & Condiments Testing
The parameter groups below are drawn from this service's own accredited scope; the full searchable list follows.
Banned dyes are the classic spice fraud
Sudan I-IV in chilli and metanil yellow or lead chromate in turmeric are illegal and harmful; targeted screening detects them at trace level.
Spices carry high aflatoxin & ochratoxin risk
Chilli and other spices regularly fail on aflatoxin and ochratoxin A — a leading cause of EU border rejections of Indian spices.
Active content sets grade
Capsaicin in chilli, curcumin in turmeric and piperine in pepper define potency and price for industrial and export buyers.
Microbiology
Bacillus cereusClostridium perfringensColiformsE.coliEnterobacteriaceaeListeria monocytogenesSalmonella spp.Staphylococcus aureusYeast and Moulds
Physico-chemical & quality
Volatile oilTotal & water-soluble ashAcid-insoluble ashMoistureNon-volatile ether extractColouring power (curcuminoid)Colouring strength @ 440nm
Authenticity & adulteration
Added colour (natural/ synthetic)Test for lead chromateTest for argemone oilMineral oilStarch / total starchForeign & edible seeds
Nutritional & fatty-acid profile
CarbohydratesCrude & dietary fibreProteinFatMUFA / PUFA / SFATrans Fatty AcidsCholesterol
NABL Scope of Accreditation
Spices & Condiments Testing — parameters & methods
| Parameter / Test | Method / Standard |
|---|---|
| Bacillus cereus | IS 5887 (Part 6)ISO 7932 |
| Clostridium perfringens | IS 5887 (Part 4) |
| Coliforms | IS 5401 (Part 1)ISO 4832IS 5401 (Part 2) |
| E.coli | IS 5887 (Part 1)CVR/MB/SOP/17APHA 24th Edition 9221 F |
| Enterobacteriaceae | ISO 21528-2ISO 21528-1CVR/MB/SOP/17 |
| Listeria monocytogenes | IS 14988 (Part 1)ISO 11290-1CVR/MB/SOP/17 |
| Salmonella spp. | IS 5887 (Part 3/Sec 1)ISO 6579-1 |
| Shigella spp. | IS 5887 (Part 7) |
| Staphylococcus aureus | IS 5887 (Part 2)IS 5887 (Part 8/Sec 1)ISO 6888-1 |
| Sulphite reducing clostridia | ISO 15213 |
| Total Plate Count | IS 5402 (Part 1)ISO 4833-1IS 1622 |
| Vibrio cholerae | IS 5887 (Part 5/Sec 1)IS 5887 (Part 5)ISO 21872-1 |
| Vibrio parahaemolyticus | IS 5887 (Part 5/Sec 1)IS 5887 (Part 5)ISO 21872-1 |
| Yeast and Moulds | IS 5403 |
| Acesulfame K | CVR/INS/SOP/LCMS-MS/007 |
| Alitame | CVR/INS/SOP/LCMS-MS/007 |
| Allura red | CVR/INS/SOP/HPLC/13 |
| Aspartame | CVR/INS/SOP/LCMS-MS/007 |
| Azorubin | CVR/INS/SOP/HPLC/13 |
| Brilliant blue | CVR/INS/SOP/HPLC/13 |
| Cholesterol | AOAC 22nd Edition 994.10 |
| Fast green | CVR/INS/SOP/HPLC/13 |
| Monounsaturated Fatty Acids (MUFA) | AOAC 22nd Edition 996.06CVR/INS/SOP/GCMSMS/009 |
| Neotame | CVR/INS/SOP/LCMS-MS/007 |
| Polyunsaturated Fatty Acids (PUFA) | AOAC 22nd Edition 996.06CVR/INS/SOP/GCMSMS/009 |
| Ponceau 4R | CVR/INS/SOP/HPLC/13 |
| Saccharin | CVR/INS/SOP/LCMS-MS/007 |
| Safrole | CVR/INS/SOP/GCMSMS/024 |
| Saturated Fatty Acids | AOAC 22nd Edition 996.06CVR/INS/SOP/GCMSMS/009 |
| Sunset yellow | CVR/INS/SOP/HPLC/13 |
| Trans Fatty Acids | AOAC 22nd Edition 996.06 |
| Carbohydrates | CVR/FD/SOP/001 |
| Crude fibre | IS 10226 (part 1)FSSAI manual of methods of analysis of foods (Cereal and cereal products) FSSAI 03.018:2023IS 10226 (Part 1) |
| Dietary fibre | AOAC 22nd edition 985.29 |
| Energy | CVR/FD/SOP/001 |
| Fat | IS 12758IS 9037IS 12451 |
| Protein | IS 7219FSSAI manual of methods of analysis of foods (Cereal and cereal products) FSSAI 03.017:2023FSSAI Manual of Methods of Analysis of foods (Dairy and dairy products) FSSAI 01.026:2022 |
| Total Sugar | FSSAI manual of methods of analysis of foods (Fruits & Vegetable Products) 2.6 |
| Acid insoluble ash in dil HCl | IS 13846FSSAI Manual of Methods of Analysis of foods (Fruits & Vegetable Products) 5.3FSSAI manual of methods of analysis of foods (Cereal and cereal products) FSSAI 03.012:2023 |
| Added colour (natural/ synthetic) | FSSAI Manual of Methods of Analysis of foods (Food additives), 4.2 pg 82FSSAI Manual of Methods of Analysis of foods (Food additives), 4.2 pg 82, 2016 |
| Extraneous matter | CVR/FD/SOP/002IS 15279IS 4706 P-1 |
| Inorganic extraneous matter of total extraneous matter | FSSAI manual of methods of analysis of foods (Spices, Herbs and condiments) FSSAI 10.002:2021 |
| Insect damaged matter | CVR/FD/SOP/002 |
| Moisture | FSSAI Manual of Methods of Analysis of foods (Fruits & Vegetable Products) 4.1FSSAI Manual of Methods of Analysis of foods (Oils and fats), FSSAI 02.001:2021FSSAI manual of methods of analysis of foods (Cereal and cereal products) FSSAI 03.006:2023 |
| Moulds, living and dead insects, insect fragments, rodent contamination | CVR/FD/SOP/002 |
| Non-volatile ether extract | FSSAI manual of methods of analysis of foods (Spices, Herbs and condiments) FSSAI 10.012:2021 |
| Oraganic extraneous matter | FSSAI manual of methods of analysis of foods (Spices, Herbs and condiments) FSSAI 10.002:2021 |
| Salt as NaCl | FSSAI manual of methods of analysis of foods (Fruits & Vegetable Products) 1.7IS 12451FSSAI Manual of Methods of Analysis of foods (Fruits & Vegetable Products) 1.7 |
| Total ash | IS 13846IS 6287IS 4684 |
| Volatile oil | FSSAI manual of methods of analysis of foods (Spices, Herbs and condiments) FSSAI 10.013:2021 |
| Light seeds / brown/red seeds | IS 1907 |
| Empty and malformed capsule by count | IS 1907 |
| Immature and shrivelled capsules | IS 1907 |
| Broken fruits, seeds and fragments | IS 2322 |
| Unripe and marked fruits | IS 2322 |
| Headless cloves | IS 4404:2022 |
| Khokar cloves | IS 4404 |
| Tendrils, mother cloves | IS 4404 |
| Damaged and discoloured fruits | IS 2443 |
| Split fruits | IS 2443 |
| Broken, damaged, shrivelled, discoloured, immature | IS 2447 |
| Dead insects, insect fragments, rodent contamination | CVR/FD/SOP/002 |
| Edible seeds other than cumin black | CVR/FD/SOP/002 |
| Mouldy seeds | CVR/FD/SOP/002 |
| Proportion of damaged /defective fruits | CVR/FD/SOP/002 |
| Alcohol soluble extract | FSSAI manual of methods of analysis of foods (Spices, Herbs and condiments) FSSAI 10.010:2021 |
| Calcium oxide | FSSAI manual of methods of analysis of foods (Spices, Herbs and condiments) FSSAI 10.011:2021IS 13953 |
| Cold water soluble extract | FSSAI manual of methods of analysis of foods (Spices, Herbs and condiments) FSSAI 10.009:2021 |
| Water soluble ash | FSSAI manual of methods of analysis of foods (Spices, Herbs and condiments) FSSAI 10.008:2021 |
| Defective seeds | IS 3796 |
| Edible seeds other than fennel | CVR/FD/SOP/002 |
| Edible seeds other than fenugreek | IS 3795 |
| Nutmeg in mace | IS 17748 |
| Starch | FSSAI Manual of Methods of Analysis of foods (Spices, herbs and condiments) FSSAI 10.032:2021FSSAI manual of methods of analysis of foods (Spices, Herbs and condiments) FSSAI 10.032:2021IS 7807 |
| Test for argemone oil | FSSAI Manual of Methods of Analysis of foods (Oils and fats), FSSAI 02.032:2021FSSAI manual of methods of analysis of foods (Spices, Herbs and condiments) FSSAI 10.015:2021 |
| Allylisothiocyanate | IS 548 P-1FSSAI manual of methods of analysis of foods (Spices, Herbs and condiments) FSSAI 10.016:2021 |
| Argemone seeds | FSSAI manual of methods of analysis of foods (Spices, Herbs and condiments) FSSAI 10.015:2021 |
| Damaged or shrivelled seeds | CVR/FD/SOP/002 |
| Mace in nutmeg | IS 17747 |
| Water insoluble ash | FSSAI manual of methods of analysis of foods (Spices, Herbs and condiments) FSSAI 10.008:2021 |
| Black berries/corns | IS 16521 |
| Broken berries | IS 16521 |
| Bulk density | IS 16116FSSAI manual of methods of analysis of foods (Spices, Herbs and condiments) FSSAI 10.018:2021 |
| Insect defiled berries/corns | IS 16521 |
| Light berries | FSSAI manual of methods of analysis of foods (Spices, Herbs and condiments) FSSAI 10.019:2021 |
| Mineral oil | FSSAI Manual of Methods of Analysis of foods (Oils and fats), FSSAI 02.029:2021CVR/FD/SOP/002IS 3025 (Part 39) Clause 6 |
| Mouldy berries | IS 16521 |
| Pinheads for black pepper | IS 1798 |
| Bitterness as picrocrocin @ 257nm | FSSAI manual of methods of analysis of foods (Spices, Herbs and condiments) FSSAI 10.028:2021 |
| Colouring strength @ 440nm | FSSAI manual of methods of analysis of foods (Spices, Herbs and condiments) FSSAI 10.028:2021 |
| Floral waste | FSSAI manual of methods of analysis of foods (Spices, Herbs and condiments) FSSAI 10.025:2021 |
| Moisture and volatile matter | FSSAI Manual of Methods of Analysis of foods (Oils and fats), FSSAI 02.001:2021FSSAI manual of methods of analysis of foods (Spices, Herbs and condiments) FSSAI 10.027:2021 |
| Saffranal @ 330nm | FSSAI manual of methods of analysis of foods (Spices, Herbs and condiments) FSSAI 10.028:2021 |
| Solubility in cold water | FSSAI manual of methods of analysis of foods (Spices, Herbs and condiments) FSSAI 10.009:2021 |
| Total nitrogen | FSSAI manual of methods of analysis of foods (Spices, Herbs and condiments) FSSAI 10.029:2021IS 7219 |
| Broken and abnormal fruits | CVR/FD/SOP/002 |
| Stalks | CVR/FD/SOP/002 |
| Cut and broken leaves | CVR/FD/SOP/002 |
| Insect bored and diseased leaves | CVR/FD/SOP/002 |
| Shrivelled and discoloured leaves | CVR/FD/SOP/002 |
| Twigs, leaf-stalk | CVR/FD/SOP/002 |
| Colouring power as curcuminoid content | FSSAI manual of methods of analysis of foods (Spices, Herbs and condiments) FSSAI 10.030:2021 |
| Defective rhizomes | FSSAI manual of methods of analysis of foods (Spices, Herbs and condiments) FSSAI 10.002:2021 |
| Test for lead chromate | FSSAI manual of methods of analysis of foods (Spices, Herbs and condiments) FSSAI 10.033:2021 |
| Total starch | FSSAI manual of methods of analysis of foods (Spices, Herbs and condiments) FSSAI 10.032:2021 |
| Foreign edible seeds | CVR/FD/SOP/002 |
| Shrivelled, immature, damaged, insect damaged, broken fruit | CVR/FD/SOP/002 |
| Alcoholic extract | FSSAI manual of methods of analysis of foods (Spices, Herbs and condiments) FSSAI 10.010:2021 |
| Ammoniacum resin | FSSAI manual of methods of analysis of foods (Spices, Herbs and condiments) FSSAI 10.034:2021 |
| Colophony resin | FSSAI manual of methods of analysis of foods (Spices, Herbs and condiments) FSSAI 10.035:2021 |
| Foreign resin | FSSAI manual of methods of analysis of foods (Spices, Herbs and condiments) FSSAI 10.034:2021 |
| Galbanum resin | FSSAI manual of methods of analysis of foods (Spices, Herbs and condiments) FSSAI 10.034:2021 |
| Peroxidase test | FSSAI Manual of Methods of Analysis of foods (Fruits & Vegetable Products) 17.5FSSAI manual of methods of analysis of foods (Spices, Herbs and condiments) FSSAI 10.040:2021 |
| Acidity as anhydrous tartaric acid | IS 13242 |
| Damaged slices | IS 13242 |
| Seed coating | IS 13242 |
Need a parameter that isn't listed? Share your product and requirement and our technical team will confirm the applicable method, standard and turnaround, and advise whether it falls within our NABL scope. Contact our technical team →
Methods & Standards
How Spices & Condiments Testing is tested
Reference methods applied
AOAC 22nd Edition 996FSSAI manual of methods of analysis of foods (Spices, Herbs and condiments) FSSAI 10.002:FSSAI manual of methods of analysis of foods (Spices, Herbs and condiments) FSSAI 10.028:FSSAI manual of methods of analysis of foods (Spices, Herbs and condiments) FSSAI 10.034:ISO 21528IS 5887 (Part 5/Sec 1)IS 5887 (Part 5)ISO 21872
Where more than one standard applies, the appropriate method is selected for each sample and regulatory requirement. Validated in-house CVR SOPs on GC-MS/MS, LC-MS/MS and ICP-MS are part of the accredited scope.
Accreditation & Recognition
Accreditations covering Spices & Condiments Testing
See the Accreditations & Scope page for full certificate details.
NABL
ISO 9001
Samples we accept
Samples we accept for Spices & Condiments Testing
Chilliturmericpeppercoriandercumincardamommasala blendscurry powdersseasonings
How It Works
From enquiry to accredited report
Request a Quote
Share product, parameters and target standard.
Send Sample
Submit in sealed, labelled packaging or arrange pickup.
Login & Prep
Logged in LIMS with unique IDs and prepared.
Accredited Analysis
Validated NABL-scope methods on advanced instruments.
Test Report
Traceable, accredited report with limit comparison.
FAQ
Spices & Condiments Testing — frequently asked questions
Is Spices & Condiments Testing NABL-accredited at CVR Labs?
Yes. Spices & Condiments Testing is performed under CVR Labs' NABL ISO/IEC 17025:2017 accreditation (Cert. NABLT0626TN18226) at our Chennai laboratory, with traceable, audit-ready reports accepted for compliance and submission.
Do you screen chilli and turmeric for banned colours?
Yes. We test for Sudan I-IV in chilli and chilli products and for metanil yellow and lead chromate in turmeric — the adulterants most responsible for spice recalls.
Can you meet EU export requirements for spices?
Yes. We run multi-residue pesticide panels, aflatoxin and ochratoxin A by LC-MS/MS, Salmonella detection and heavy metals — the parameters EU and US buyers specify for Indian spices.
How is spice potency measured?
Curcumin in turmeric, capsaicin/Scoville in chilli and piperine in pepper, along with volatile oil content, are quantified to grade potency and authenticity.
What samples do you accept for Spices & Condiments Testing?
We routinely handle Chilli, turmeric, pepper, coriander, cumin, cardamom, masala blends, curry powders, seasonings. Share your exact sample type and target standard and our technical team will confirm the required quantity, method and turnaround.
What parameters are included in Spices & Condiments Testing?
The Spices & Condiments Testing panel covers 116 accredited parameters such as Bacillus cereus, Clostridium perfringens, Coliforms, E.coli and Enterobacteriaceae. The full searchable list is on this page — tell us your target and we'll map the right sub-panel for your sample.
Ready to test with an accredited laboratory?
NABL ISO/IEC 17025:2017 · ISO 9001 · ISO 45001 · CPCB · BIS — trusted since 1999.
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