New Delhi, – The Food Safety and Standards Authority of India (FSSAI) has officially notified regulations prescribing quality standards for dehydrated tarragon and its powdered form. The move aims to bring greater uniformity and ensure food safety in the spice and herb market.
What is Tarragon?
Tarragon (Artemisia dracunculus Linnaeus), also known as Vilayti Damnak, is a perennial herb belonging to the Asteraceae family. Widely used in Western cuisines, tarragon is valued for its distinct flavor in seafood, sauces, and gourmet preparations.
Standards for Dehydrated Tarragon
As per the new norms, dehydrated tarragon must comply with the following specifications:
- Moisture content: Maximum 10%
- Total ash: Maximum 12% (on dry basis)
- Acid-insoluble ash: Maximum 1.5% (on dry basis)
- Volatile oil content: Minimum 0.6 ml/100g (on dry basis)
- Foreign matter: Maximum 1%
- Broken stems (whole or cut leaves): Maximum 3%
- Yellow or brown leaves: Maximum 15%
Standards for Dehydrated Tarragon Powder
For powdered tarragon, the prescribed limits are:
- Moisture content: Maximum 10%
- Total ash: Maximum 12% (on dry basis)
- Acid-insoluble ash: Maximum 1.5% (on dry basis)
- Volatile oil content: Minimum 0.5 ml/100g (on dry basis)
Why This Matters
By introducing these standards, FSSAI ensures that consumers and the food industry receive herbs that meet safety, purity, and quality benchmarks. This step also aligns with India’s growing role in the global spice and herb market, where standardization is crucial for exports.
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