Lijjat Pav Bhaji Masala

About

What it is and where it shows up.

Lijjat Pav Bhaji Masala is a proprietary branded dry spice blend manufactured by Shree Mahila Griha Udyog Lijjat Papad, formulated to season the popular Indian street dish pav bhaji. It is a mixed masala powder composed of ground and dried spices and herbs such as coriander, cumin, red chilli, turmeric, amchur (dry mango powder), ginger, cloves, cardamom, black pepper, and edible salt, used as a flavouring and seasoning agent in cooking.

Safety summary

The regulatory and scientific consensus.

As a spice blend composed entirely of commonly recognised culinary spices, herbs, and edible salt, Lijjat Pav Bhaji Masala carries no significant safety concerns for the general adult population when used in normal culinary quantities. High sodium content from added salt may be a concern for individuals managing hypertension or kidney disease if consumed frequently in large amounts. No artificial preservatives, colours, or synthetic additives are declared on standard product labels; however, spices as a category can harbour microbial contaminants such as Salmonella if not properly processed, per FSSAI guidance.

Regulatory landscape

What food-safety regulators have decided.

Jurisdiction	Status	Note
FSSAI (Food Safety and Standards Authority of India) (India)	Approved	Individual constituent spices (coriander, cumin, chilli, turmeric, black pepper, cardamom, cloves, ginger, etc.) are each regulated for purity, moisture content, extraneous matter, and microbial limits under FSS Chapter 2.9: Salt, Spices, Condiments and Related Products.source

Who should approach with care

Whose guidance would steer them away.

Hypertension — The blend contains added edible salt; FSSAI regulations require declaration of salt content above 5% by mass, and frequent high-dose use may contribute to excessive sodium intake in individuals with hypertension.

Kidney Disease — High sodium content from added salt in the masala blend can exacerbate fluid retention and worsen kidney function in individuals with chronic kidney disease; portion control and label scrutiny are advised.

Ibs — High concentrations of red chilli and pungent spices (capsaicin) in pav bhaji masala are known dietary irritants that can trigger or worsen symptoms in individuals with irritable bowel syndrome.

Ibd — Strong spice blends containing chilli and other pungent ingredients may aggravate mucosal inflammation and symptoms during active flares in individuals with inflammatory bowel disease.

Infants — Spice blends with high chilli content, added salt, and potent aromatic compounds are inappropriate for infants, whose digestive systems are immature and kidneys cannot handle excess sodium loads.

Research citations

The sources behind this verdict.

1FSSAI. FSSAI Chapter 2.9: Food Product Standards — Salt, Spices, Condiments and Related Products (Version 2, 04.11.2024), 2024. fssai.gov.in
2FSSAI. Food Safety and Standards (Labelling and Display) Regulations, 2020 — Compendium, 2021. fssai.gov.in
3FSSAI. FSSAI Gazettes Standards for Rice, Cassava, Chana Sattu, Mixed Masala, Spices — Food Safety and Standards (Food Products Standards and Food Additives) Third Amendment Regulations, 2020, 2020. fssai.gov.in
4FSSAI. FSSAI Clarifies Pan Masala and Mouth Freshener Categorisation in FLRS — Regulatory Compliance Division, 2019. fssai.gov.in
5FSSAI. Guidance Document: Food Safety Management System (FSMS) for Spice Processing, 2018. fssai.gov.in

Independently researched5 citations