Manchurian Seasoning Blend

About

What it is and where it shows up.

Manchurian seasoning is a proprietary multi-component compound seasoning blend used in Indo-Chinese cuisine, typically comprising soy sauce, monosodium glutamate (MSG), garlic, ginger, vinegar, chilli, salt, and various permitted food additives. It is used to impart the characteristic umami-rich, spicy-savory flavor profile of dishes such as vegetable or chicken Manchurian. As a blend, it has no single INS number, CAS number, or monograph entry in any major regulatory pharmacopoeia.

Safety summary

The regulatory and scientific consensus.

No single authoritative safety opinion exists for the blend as a whole; safety concerns arise from its constituent ingredients, most notably high sodium (from soy sauce and salt) and monosodium glutamate (MSG). High sodium intake is associated with hypertension and cardiovascular risk per WHO dietary guidelines. MSG is recognized as safe (GRAS) for the general adult population by FDA, EFSA, and JECFA at normal dietary intakes, with an ADI 'not specified' set by JECFA; however, some individuals self-report sensitivity symptoms at high doses.

Regulatory landscape

What food-safety regulators have decided.

Jurisdiction	Status	Note
EFSA (European Food Safety Authority) (European Union)	Approved	No EU-specific standard exists for 'Manchurian seasoning' as a named blend. The product category falls under Codex GSFA food category 12.2.2 (Seasonings and condiments). Each constituent additive (e.g., MSG as E621, preservatives, colorants) must individually comply with EU Regulation (EC) No 1333/2008 on food additives. The blend itself carries no standalone EFSA opinion.source
FSSAI (Food Safety and Standards Authority of India) (India)	Approved	Manchurian seasoning as a compound seasoning blend falls under FSSAI FSS (Food Products Standards and Food Additives) Regulations, Chapter 2.9 – Salt, Spices, Condiments and Related Products. Individual food additives within the blend (e.g., MSG, preservatives, colors) must comply with FSSAI Appendix A permitted additives list. No specific standard or maximum use level is published for 'Manchurian seasoning' by name.source
FDA (Food and Drug Administration) (United States)	Approved	No FDA monograph or GRAS affirmation exists for 'Manchurian seasoning' as a distinct ingredient. The blend is marketed as a compound seasoning; its constituents (soy sauce, MSG, garlic, vinegar, salt, spices) are individually regulated. MSG is listed as GRAS under 21 CFR 182.1(a). Manufacturers bear responsibility for the GRAS status of any novel additives in proprietary blends.source

Who should approach with care

Whose guidance would steer them away.

Hypertension — Manchurian seasoning blends are high in sodium (from soy sauce and salt); high sodium intake is a well-established risk factor for elevated blood pressure per WHO dietary guidelines and documented in compound seasoning nutrient analyses (PMC10609505).

Kidney Disease — Excessive sodium and MSG intake from seasoning blends may exacerbate kidney strain; PMC11521682 notes potential kidney damage from high MSG consumption, warranting medical guidance for those with compromised renal function.

Heart Disease — The high sodium content in soy-sauce-based Manchurian seasonings is associated with increased cardiovascular risk; individuals with heart disease should limit intake per general WHO sodium reduction guidelines.

Children — High-sodium, MSG-containing compound seasonings are not recommended in large quantities for young children, as excess sodium intake exceeds safe thresholds for the age group per WHO and ICMR dietary guidance.

Ibd — Chilli, vinegar, and high-sodium components typical of Manchurian seasoning blends may trigger gastrointestinal irritation in individuals with inflammatory bowel disease.

Research citations

The sources behind this verdict.

1FAO/WHO (Codex). Codex General Standard for Food Additives (GSFA) – Food Category 12.2.2: Seasonings and Condiments. fao.org
2PubMed. Investigation of monosodium glutamate content in flavors, seasonings, and sauces from local markets (PMC11521682). ncbi.nlm.nih.gov
3PubMed. Evaluating the Energy and Core Nutrients of Condiments in China (PMC10609505). pmc.ncbi.nlm.nih.gov
4FSSAI. FSSAI Food Product Standards Chapter 2.9: Salt, Spices, Condiments and Related Products (Version 2, 04.11.2024), 2024. fssai.gov.in
5FSSAI. FSSAI Guidance Document: Food Safety Management System (FSMS) for Spice Processing (2018), 2018. fssai.gov.in

Independently researched5 citations