Food Safety Authority Bans Sale of Hing by Everest and Laljee Godhoo Due to Low Quality

The Food Safety and Standards Authority of India has stopped the manufacturing and sale of hing products from popular spice brands Everest Food Products Private Limited and Laljee Godhoo and Company under the Food Safety and Standards Act of 2006. The safety regulator took this strict nationwide action after routine lab testing showed that several batches of their compounded hing were substandard, misbranded, and failed to meet essential purity standards.

Government lab tests showed that Everest hing did not have the required minimum five percent alcohol soluble extract that ensures authentic product strength. One main test sample showed zero percent extract, while yellow and black hing varieties showed only 3.29 percent and 4.4 percent, proving that the products were not meeting government standards. The department also noted past issues with Everest masala packets like chicken masala, garam masala, and egg curry powder where extra salt and spice ingredients were not properly declared on the label.

In the case of Laljee Godhoo and Company, the testing officers found very high levels of starch in the raw materials used to prepare their powder and lump hing. Food safety rules allow a maximum of only one percent starch in raw hing, but tests found starch levels between 15 percent and 32 percent, making the product adulterated and of poor quality.

The food safety department has directed both companies to stop all sales at once, recall the bad stock from shop shelves, and submit a clear plan detailing how they will fix these quality problems. Officials warned that both spice makers will face strict legal action if they fail to follow all safety norms before restarting supply in the market.