About
Masala seasoning is a blended mixture of dried ground spices — commonly including coriander, cumin, black pepper, red chilli, cinnamon, cardamom, cloves, and ginger — used to impart flavour, aroma, and colour to cooked dishes, originating from South Asian culinary traditions. It is used both as a cooking ingredient and as a finishing seasoning in a wide range of savoury foods.
Safety summary
Masala seasoning is generally safe for the general adult population when consumed at typical culinary quantities; no ADI has been established as the blend is composed of recognized spices with long histories of safe use. The primary documented safety concerns are not intrinsic toxicity but rather microbial contamination (especially Salmonella), excess sodium from salt-containing blends, the potential presence of heavy metals or pesticide residues in source spices, and undeclared allergens or additives in commercial preparations. Individuals with gastrointestinal conditions or capsaicin sensitivity may experience irritation from high-chilli variants.
Regulatory landscape
| Jurisdiction | Status | Note |
|---|---|---|
| EFSA (European Food Safety Authority) (European Union) | Approved | Spices and seasoning mixes are permitted in the EU. Commercial products are monitored via the EU Rapid Alert System for Food and Feed (RASFF) for risks including excess sodium, undeclared additives/allergens, microbiological hazards, heavy metals, and pesticide residues. No specific maximum ADI established for masala blends as a category.source |
| FSSAI (Food Safety and Standards Authority of India) (India) | Approved | Classified under Food Category 12.2.1 — Herbs, spices, masalas, spice mixtures including oleoresins or extracts/derivatives thereof. Products must comply with FSSAI Food Safety and Standards (Contaminants, Toxins and Residues) Regulations, 2011 and permitted food additives listed in Appendix A. Mixed masalas/seasonings are exempt from quantitative ingredient declaration under Labelling and Display Regulations, 2020.source |
| FDA (Food and Drug Administration) (United States) | Approved | Spice blends and seasonings are generally recognized as safe (GRAS) when composed of individually GRAS spice ingredients. FDA's Food Safety Modernization Act (FSMA) mandates preventive controls for spice processors to mitigate pathogen contamination risks. FDA issued a 2013 draft risk profile identifying Salmonella contamination as a systemic challenge in spices. Specific brand lots (e.g., Everest Garam/Sambhar Masala) have been subject to recall and import alerts under Import Alert #99-19 for Salmonella contamination.source |
Who should approach with care
Research citations
- 1PubMed. Spices and Seasoning Mixes in European Union — Innovations and Ensuring Safety. ncbi.nlm.nih.gov
- 2PubMed. Common Indian Spices: Nutrient Composition, Consumption and Contribution to Dietary Value. pubmed.ncbi.nlm.nih.gov
- 3FSSAI. Food Safety and Standards Authority of India — Appendix A: Food Category System, 2024. fssai.gov.in
- 4FDA. Public Health Alert Concerning Recalled Everest and Maggi Brand Spices Because of Possible Health Risk, 2023. fda.gov
- 5WHO. Microbiological Hazards in Spices and Dried Aromatic Herbs: Meeting Report (FAO/WHO JEMRA), 2022. who.int
- 6FDA. Questions & Answers on Improving the Safety of Spices, 2018. fda.gov