Express News Service
CHENNAI: A garnish, sauce or a condiment you name it, and that’s coriander for you. Almost no food is complete without a tinge of the green leaf as a whole, or its seeds in powdered form. However, recently the substance has been under the scrutiny of food safety officials, for the spice producers have been using sulphur rampantly to fumigate it, so that it can be preserved for a longer period.
This has earned the wrath of health officials who raided multiple locations recently, resulting in its seizure in few places. Although it has been a year since the Food Safety and Standards Authority of India (FSSAI) prohibited the use of sulphur in fumigation, the practice continues unabated among the traders.