Everest & Lalji Godhoo Hing Sale Banned: FSSAI Action After Hing Samples Fail Quality Tests
Everest & Lalji Godhoo Hing Sale Banned: Consumers in India have been advised to exercise caution while buying compounded asafoetida, commonly known as hing, after food safety authorities took action against products sold under two well-known brands, Everest and Lalji Godhoo. Laboratory testing reportedly found that the tested hing samples did not meet prescribed quality requirements, prompting authorities to stop their sale and order corrective measures.
Hing is a common ingredient in Indian kitchens and is widely used to enhance the flavour and aroma of dals, vegetables, snacks and several traditional dishes. Because it is consumed regularly in relatively small quantities, the quality and composition of the product are important from a food-safety perspective.
Everest and Lalji Godhoo Hing Sale Banned
The action followed a complaint submitted by a consumer, which led food safety authorities to examine samples of popular hing products available in the market. Samples were collected as part of the investigation and sent to government laboratories for testing.
According to the information provided, samples were collected through the Central Licensing Units in Mumbai as well as from Everest’s manufacturing facility in Umargam, Gujarat. The laboratory examination found that the products tested from the two brands did not comply with the applicable standards.
Following the test findings, authorities imposed an immediate restriction on the sale of the concerned compounded hing products. The action was aimed at preventing consumers from purchasing products that failed to satisfy the required food-quality specifications.
What Did the Hing Laboratory Tests Reveal?
Under the standards applicable to compounded hing, genuine asafoetida is combined with permitted ingredients such as gum, starch and flour. However, the product is required to contain a minimum level of alcohol-soluble extract, which is used as an important parameter for determining the presence of genuine asafoetida.
The information shared in the report states that the tested Everest and Lalji Godhoo compounded hing samples contained only around 3% to 4% alcohol-soluble extract, with some samples reportedly showing levels as low as 0%. The prescribed requirement is at least 5%.
The findings therefore raised concerns about whether the products contained the required proportion of genuine hing. Authorities treated the failure to meet the prescribed composition standards as a serious quality issue.
Serious Irregularities Found in Lalji Godhoo Hing
The investigation also reportedly identified additional irregularities in six different varieties of genuine hing collected from the Lalji Godhoo manufacturing facility.
Starch content was one of the key parameters examined during testing. According to the information provided, the permitted level of starch in hing is limited to a maximum of 1%. However, the tested samples reportedly contained substantially higher quantities, ranging from 15% to 32%.
Such a significant difference from the prescribed limit prompted further concern over the composition and quality of the products. The findings became an important part of the regulatory action against the concerned products.
Companies Ordered to Withdraw Non-Compliant Hing
Following the laboratory findings, the manufacturers were instructed to take immediate corrective steps. This includes withdrawing the affected stock that had already been supplied to the market.
The companies were also directed to submit corrective action plans explaining the measures they would take to ensure that future products comply with the applicable food safety and quality standards.
The move highlights the role of food safety authorities in responding to consumer complaints and testing products sold under established brands. It also serves as a reminder that consumers should check product labels, packaging details and other information before purchasing food items.
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What Should Consumers Know?
Consumers who regularly use hing should not assume that every product available under a familiar brand name necessarily has identical quality. Food products can be subject to regulatory testing, and specific batches or products may face action when they fail prescribed standards.
In the case of the Everest & Lalji Godhoo Hing Sale Banned action, the concerns described in the laboratory findings relate specifically to the products and samples covered by the regulatory investigation. Consumers should therefore rely on official food-safety instructions and product withdrawal information when deciding whether to use or purchase an affected product.
The case also underlines the importance of maintaining proper food manufacturing and quality-control practices. For manufacturers, meeting the prescribed composition standards is essential not only for regulatory compliance but also for maintaining consumer confidence.
With the affected hing products facing restrictions and instructions for withdrawal, authorities are expected to focus on ensuring that non-compliant stock is removed from the market and that corrective measures are implemented by the concerned manufacturers.
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