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01 FSSAI License For Spices
Ensuring Quality and Safety for Your Spice Business. At Taxxinn, we help you obtain your FSSAI registration or license through a hassle-free online registration process.
- Service Cost: ₹999 (Starting From)
- Estimated Time: 10-15 Days
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PROCESS
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Here's How It Work
FSSAI registration for spices is quick, simple, and would be possible online with Taxxinn in 3 plain sailing steps
Call to discuss
Our expert will connect with you & prepare documents.
02Get certificate
Get your FSSAI Registration Certificate
03How Taxxinn Can Help You Register FSSAI License for Spices?
The spices frequently have adulteration, which if used excessively could be hazardous. This fact has been acknowledged by a governing body like the FSSAI, which has also backed up some specific standards for it. According to these recommendations, producers must create their species under strict control to protect human health. It appears that the company could face sanctions if any of these rules were broken.
At Taxxinn, we provide a hassle-free and entirely online FSSAI registration process for your spices business, ensuring you obtain the necessary certificate without stepping out of your home. With the expertise of our professionals, we can efficiently complete the entire registration within just 15 days. As your trusted legal advisor, Taxxinn offers a cost-efficient service to register and acquire the FSSAI license for your spices in India. Rest assured, we take care of all the legal procedures and ensure full compliance with the regulations mandated by the Food Standards and Safety Authority of India (FSSAI). Your spice business is in safe hands with the team who registered a 1000+ FSSAI license. Let us complete the lengthy and complex process for you without any complexity at the justifiable price, making your experience a breeze.
FSSAI License for Spices - Overview
Even though spices are natural items that just might harbour germs, which may present serious health risks, the rules on spices are intended to limit the number of foodborne illnesses, which has considerably increased in recent years. Hence, the Food Safety and Standards Administration of India has created a guidance document on the Food Safety Management System (FSMS) for the processing of spices to reduce the health risk associated with spices (FSSAI).
A wide variety of spices have been used for ages in India. There is a sizable market for Indian spices all over the world, and this industry is growing.
Over 75% of the spices listed by the International Organization for Standardization are produced by spice growers in India (ISO). In 2014–2015, the US was the biggest buyer of Indian spices, followed by China, Vietnam, UAE, Saudi Arabia, Thailand, Malaysia, the UK, Germany, and Sri Lanka.
Producers of spices must register with the FSSAI online and have an FSSAI Licence for Spices in order to do business or trade internationally
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FSSAI Standards For Spices
Cinnamon
The inner bark of the branches or trunks of Cinnamomum Zeylanicum Blume is commonly referred to as cinnamon (Dalchini). It must have a unique taste and aroma and be free of mustiness and alien flavors. It must be free of microbial growth, rat contamination, live and dead insects, and insect pieces. The good has to be free of dangerous chemicals like extra coloring, alien plant materials, and other ingredients.
Ginger
The word “ginger” (Sonth, Adrak) denotes the dried root of Zingiber officinale Roscoe that has been cut into pieces that are dissimilar in size and form, pale brown with some peel still attached, and dried in the sun. Lime can be used to disinfect it. This must have a unique flavor and be free of rotting, bitter, or musty aromas. This must be free of mold, rat contamination, live and dead insects, and insect fragments. The product must be free of chemicals and additional coloring.
Turmeric
The primary as well as secondary rhizomes of Curcuma longa L., sometimes known as bulbs or fingers, are commonly referred to as turmeric (Haldi). To avoid reproduction, the roots must be treated by soaking them in boiling water and then drying them. The roots must be generally machine polished or in their original state. The product must have a distinctive flavor and fragrance and be free of mustiness or other unwanted tastes. It must be free of mould, rat contamination, live and dead insects, and insect fragments. It must be free of any extra starch or coloring materials, including lead chromate.
Advantages and significance of having a FSSAI license for spices
Legal Compliance
The Food Safety and Standards Act of 2006 is adhered to by your organization, and the FSSAI License for Spices guarantees this.
Consumer Confidence
The FSSAI Licence for Spices provides consumers with reassurance that your products are safe to consume, which may boost their trust and brand loyalty.
Improved Business Opportunities
An FSSAI Licence for Spices is frequently required in order to conduct business with buyers and dealers. A current license can lead to new business prospects and collaborations.
Quality Control
The FSSAI license guarantees that your company complies with stringent quality standards for the production, packaging, and storage of spices, which can enhance the total quality of your products.
Avoid Penalties and Fine
By getting a legal license, it is possible to avoid paying penalties and fines for operating without an FSSAI license.
FSSAI License for Spices - Documents Required
Identity Proof
A copy of PAN is mandatory as identity proof
Address Proof Of Business
A address proof can be an Aadhaar Card/ Driving License/ Passport/ Voter identity card
Passport Size Photograph
Photo of the person on whose name the registration is done.