And dried explained: this guide covers what it means, who it applies to, the step-by-step process, documents required, fees, due dates and penalties in India — so you can stay compliant with confidence and avoid costly mistakes.
The second half of the spices chapter starts with salt and moves to seasonings, spice oleoresins, tejpat, star anise and a list of dried herbs: oregano, allspice, bay leaf, mint, rosemary, thyme, sage, sweet basil, sweet marjoram, parsley and, from 1 February 2026, tarragon. Salt makers, seasoning and masala blenders, oleoresin processors and herb exporters can start with FSSAI registration for food manufacturers.
This article reads the text as amended up to 10 July 2025 (FSSAI chapter compendium consolidated to amendment 83 of 21 October 2024, and the First Amendment Regulations, 2025 of 10 July 2025, in force 1 February 2026). Later notifications should be checked on fssai.gov.in. A compendium is a reference consolidation; the Gazette text prevails.
Edible common salt must not contain more than six per cent moisture and, from 1-4-1985 onwards, must have not less than 96.0 per cent sodium chloride. Dried tarragon, whole and powder, is a new sub-regulation 2.9.45 inserted by the First Amendment Regulations, 2025, in force 1 February 2026. Dried herbs share a table of moisture, extraneous vegetable matter, foreign matter, ash and volatile oil. Additives follow Appendix A, and the table 3 microbiology rule of Appendix B applies to spices up to 2.9.29.
Edible common salt: 2.9.30
Edible common salt is a crystalline solid, white, pale, pink or light grey, with no contamination by clay, grit or other adulterant. Moisture must not exceed six per cent of the weight of the undried sample, and matter insoluble in water must not exceed 1.0 per cent on dry weight basis. A table fixes the minimum sodium chloride content and the maximum of other water-soluble matter by period of validity, from "Upto 31-3-1982" (94.0 and 5.0) to "From 1-4-1985 onwards" (96.0 and 3.0). Every earlier period has passed, so the last row is the standard that applies today. Where an anticaking agent is added, total matter insoluble in water must not exceed 2.2 percent and sodium chloride on dry basis must be not less than 97.0 percent by weight.
Clauses 2 and 3 of 2.9.30 are printed as omitted. The other parts are:
- Potassium iodate (clause 4): a crystalline white powder with potassium iodate (as KIO3) not less than 99.0 per cent, plus limits for iodine, sulphate, bromate and chloride, heavy metal (as Pb) and arsenic.
- Iron fortified iodised salt, or double fortified salt (clause 5): salt for its manufacture must have not less than 99.0 per cent sodium chloride on dry weight basis when nutrient sources are non-encapsulated, and not less than 98 per cent when encapsulated, as amended on 11 January 2023. Moisture is not more than 1.5 per cent, chloride (as NaCl) not less than 97.0%, and the proviso permits certain food grade additives and an anti-caking agent not more than 2.0 per cent.
- Salt substitutes (clause 6): compositions of potassium, calcium, ammonium, magnesium and choline salts of listed acids; sodium content not more than 120 mg/100 g; the label must say "low sodium salt substitute" or "low sodium dietetic salt" and declare the amount of cations per 100 g.
For the sale-side rules on salt see our sister article on specific prohibitions under the Prohibition and Restrictions on Sales Regulations, and for fortified salt our sister article on Schedule I of the Fortification Regulations.
Seasoning and spice oleoresins: 2.9.31 and 2.9.32
Seasoning (2.9.31) is intended to enhance flavour and may contain spices, salt, fruits and vegetables, yeast extract, soya, hydrolysed protein, meat, oils, cereals, milk products and sweeteners, each meeting its own standard. Moisture is not more than 10.0 per cent (not applicable to pastes of tomato, ginger, garlic or chilli) and acid insoluble ash not more than 2.0 per cent on dry basis.
Spice oleoresins (2.9.32) are the volatile and non-volatile constituents of spices or herbs obtained by extraction with permitted food grade solvents, then separation of solvent and volatile portion, with the non-volatile portion added back. The permitted solvents and their residual limits in ppm include acetone 30, ethyl acetate 50, n-Hexane 25, isopropyl alcohol 30, methyl alcohol 50 and diethyl ether 2; carbon dioxide, water and ethyl alcohol are at GMP. A second table lists 28 spice oleoresins, each with the botanical name, the active component and a minimum volatile oil content in ml/100g (for example allspice, with eugenol, 20.0; turmeric by curcuminoid content, 3.5 percent minimum). The name of the active component and the volatile oil must be declared on the label.
Tejpat and star anise: 2.9.33 and 2.9.34
Tejpat is the dried leaf of Cinnamomum tamala. The table prints moisture on dry basis not more than 10.0, extraneous matter not more than 1.0, volatile oil not less than 0.5 ml/100g and uric acid not more than 100.0 mg/kg. Star anise, the dried mature fruit of Illicium verum, needs moisture not more than 10.0, volatile oil not less than 8.0 ml/100 g, and defined limits for stalks and broken or abnormal fruits.
Dried herbs: 2.9.35 to 2.9.45
| Clause | Herb | A few parameters exactly as printed |
|---|---|---|
| 2.9.35 | Dried oregano, whole and powder | moisture 12.0; volatile oil not less than 1.8 (whole) and 1.5 (powder) |
| 2.9.36 | Pimento or allspice, whole and powder | moisture 12.0; volatile oil not less than 2.0 (whole) |
| 2.9.37 | Dried laurel or bay leaf | moisture 8.0; volatile oil not less than 1.0 (whole) |
| 2.9.38 | Dried mint | moisture 13.0; volatile oil not less than 0.5 |
| 2.9.39 | Dried rosemary | moisture 11.0; brown leaves not more than 10.0 on dry basis |
| 2.9.40 | Dried thyme | moisture 12.0; uric acid not more than 100 mg/kg on dry basis |
| 2.9.41 | Dried sage | moisture 12.0; labelled with the style of the product |
| 2.9.42 | Dried sweet basil leaves | moisture 12.0; total ash 16.0 |
| 2.9.43 | Dried sweet marjoram: bouquets and rubbed | moisture 12.0 for both |
| 2.9.44 | Dried parsley | moisture 8.0; ground parsley passes a 500 μm sieve |
| 2.9.45 | Dehydrated tarragon (Vilayti Damnak), whole and powder | moisture 10 maximum; total ash 12 maximum |
Dried parsley (2.9.44) was added by the amendment of 21 October 2024.
Dehydrated tarragon, 2.9.45, inserted by the First Amendment Regulations, 2025, in force 1 February 2026. Whole tarragon means the dried leaves of Artemisia dracunculus Linnaeus, of the family Asteraceae, pale green to grey-green in colour. Its table prints moisture 10 (maximum), total ash on dry basis 12, acid-insoluble ash 1.5, volatile oil 0.6 ml/100g on dry basis (minimum), foreign matter absent, extraneous matter 1, broken stems 3 and yellow or brown leaves 15. The powder table prints moisture 10, total ash 12, acid-insoluble ash 1.5 and volatile oil 0.5. For both, the volatile oil must comprise cis-β-ocimene, trans-β-ocimene, transanethole, methylchavicol (estragole) and methyleugenol and must not contain significant amounts of sabinene or elemicin.
A practical example
Himalaya Herbs exports dried tarragon from February 2026. Both the whole leaf and the powder must meet the moisture ceiling of 10, and the whole leaf the limits on foreign matter and yellow or brown leaves. A gas chromatography report on the volatile oil, naming the five main constituents and the absence of significant sabinene or elemicin, completes the file. Earlier spice standards are in our article on whole and ground spices; the overview of spice standards and adulteration gives the wider picture.
Need help with salt, oleoresin and herb standards?
Our team can compare your lab report with the printed tables and prepare the licence application through FSSAI registration for food manufacturers.
Key takeaways
- Edible common salt: moisture not above six per cent and sodium chloride not less than 96.0 per cent from 1-4-1985 onwards.
- Double fortified salt has its own chloride, moisture and additive rules.
- Oleoresins carry solvent residue limits and a volatile oil table.
- Dried parsley was added on 21 October 2024; dehydrated tarragon from 1 February 2026.
- Salt substitutes may not exceed 120 mg/100 g sodium and need a "low sodium" label.
Read next
- Regulations 2.9.1 to 2.9.29: whole and ground spices and condiments
- Regulations 2.10.1 to 2.10.4: tea, coffee and chicory
- Spice standards and adulteration
- Schedule I: fortified salt, oil, milk, atta, maida and rice
Disclaimer: Based on the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011 as consolidated in FSSAI's chapter-wise compendium (to amendment 83 of 21 October 2024) and the First Amendment Regulations, 2025, as consulted on fssai.gov.in on 2-3 October 2026. Later notifications and the Food Safety and Standards Act, 2006 provisions referred to should be checked. This article is general information, not legal advice; check the official text before acting.