In new guidelines, the ICMR recommends individuals to consume entire spices. Spices in powder form are more likely to be tampered with.

In its new instructions, ICMR advises consumers to choose whole spices instead of powdered ones, which are more likely to be contaminated. Everything you're interested in knowing.The Indian Council of Medical Research, or ICMR, has released new guidelines that advise consumers to stick to whole spices instead of powdered ones, which are more likely to be contaminated and therefore unhealthy. The ICMR provides advice on choosing healthy meals and ensuring they are free from infestation, mold, foreign matter, and artificial coloring in Guidelines 12-Consume safe and clean foods.Spices are a rich source of antioxidants and provide food flavor. They aid in the treatment of numerous illnesses. For food preparation, the ICMR suggests using caution while purchasing spices. People are advised by the medical research body to choose whole spices over powdered ones because the latter may contain adulterants."Whole spices that are consistent in color, size, and shape should be chosen over powdered spices because the latter are more prone to be tampered with. Purchase only certified goods, advises ICMR.

Concerns about pesticides have recently drawn attention to MDH and Everest spice mixes. To assist Indians in making better food choices, the ICMR and the National Institute of Nutrition published 17 new dietary guidelines for Indians of all ages.How the ICMR recommends choosing safe food Food safety may be jeopardized by adulteration, chemical contamination, and microbiological contamination. Food's natural enzymes cause it to deteriorate over time as well. In addition, food is dangerous when it contains natural poisons, adulterants, insects, rodents, and different chemical residues that are present in excess of what is allowed. Furthermore, the recommendations state that the moisture content of the food as well as certain environmental factors like temperature, humidity, and storage duration affect the meal's quality.