New Delhi: The Food Safety and Standards Authority of India (FSSAI) has prohibited the sale of compounded hing (asafoetida) manufactured by Everest Food Products Pvt Ltd and Laljee Godhoo and Company, after multiple samples were found to be below prescribed quality standards.
The regulatory action was announced on August 29, 2026, following laboratory testing conducted as part of a wider market-surveillance exercise. The move comes after a consumer complaint regarding the quality of compounded hing prompted FSSAI to examine products from major brands.
FSSAI Orders Immediate Halt on Hing Sales
According to the FSSAI, legal samples were collected from the centrally licensed manufacturing units of Everest and Laljee Godhoo in Mumbai. FSSAI also worked with the Gujarat State Food and Drug Administration to inspect and collect samples from Everest’s state-licensed facility in Umbergaon, Gujarat.
Laboratory testing subsequently found the compounded hing samples to be substandard, leading the regulator to issue Prohibition of Sale orders against the two companies.
FSSAI has also directed the companies to submit detailed action plans explaining how they will correct the deficiencies and ensure that future production meets the required standards.
What Did the Tests Find?
Under India’s food safety regulations, compounded hing is permitted to contain raw hing along with ingredients such as gum arabic, starches and flours. However, the finished product must meet specified quality requirements.
FSSAI said laboratory testing showed that the compounded hing samples had an alcohol-soluble extract of only 0% to 3%, compared with the prescribed minimum of 5%.
The regulator said the findings indicated that the products contained significantly less raw hing than required to meet the applicable standard.
Laljee Godhoo Hing Also Flagged for High Starch
The investigation also examined six varieties of raw hing collected from the Laljee Godhoo brand unit.
FSSAI said the samples contained 15% to 32% starch, whereas the applicable standard permits a maximum of 1% starch in raw hing.
The regulator also noted that raw hing is required to contain at least 12% alcohol-soluble extract.
These findings contributed to the regulatory action against the products.
Companies Asked to Take Corrective Action
FSSAI has directed both food business operators to submit comprehensive action plans detailing the measures they will take to address the quality issues.
The regulator has also advised the companies to initiate a voluntary recall of substandard products already available in the market.
FSSAI said the prohibition is a preventive measure intended to protect consumers and ensure compliance with India’s food-safety requirements.
Action Limited to Compounded Hing
The current regulatory action specifically concerns compounded hing manufactured by Everest Food Products and Laljee Godhoo and Company.
Reports indicate that the action does not constitute a blanket ban on all products manufactured by the two companies. Other spice products are not covered by this particular prohibition order.
Why This Action Matters
Hing is widely used in Indian cooking and is a common ingredient in households across the country. The FSSAI action highlights the importance of maintaining prescribed standards in processed and compounded food products.
The regulator’s decision also demonstrates how consumer complaints can trigger wider market surveillance and laboratory testing of food products.
For consumers, the development serves as a reminder to check product labels, packaging and regulatory information when purchasing packaged food items.
FSSAI’s latest action against Everest and Laljee Godhoo is expected to put greater scrutiny on the quality and composition of compounded hing products available in the Indian market.
