Ethylene oxide (EtO) is a gas used to kill bacteria such as Salmonella on dried spices. It is classified as a carcinogen and is not approved for use on food in the European Union, so spices found with EtO residues above the legal limit are rejected or recalled. Importers should buy spices with lot-level test results for EtO and its breakdown product 2-chloroethanol, and choose suppliers who use steam sterilisation instead of gas treatment.

What is ethylene oxide and why was it used on spices?

Spices are dried raw agricultural products grown and dried in open conditions, so they can carry bacteria, moulds and insects. Ethylene oxide is a fumigant gas that kills these organisms and is cheap and effective. It leaves residues, including 2-chloroethanol, and the International Agency for Research on Cancer classes ethylene oxide as a Group 1 carcinogen, meaning it is known to cause cancer in humans. For that reason many countries do not allow it in food, and others set very low residue limits.

Why are Indian spices affected?

India is the world's largest spice exporter, so a large share of the spice shipments tested at borders come from India, and test results for Indian shipments drive many of the headlines. Between 2020 and 2024 the EU's rapid alert system recorded hundreds of notifications for ethylene oxide in imported food, most of them linked to India and many for sesame seeds and nuts, with spices and herbs also involved. In April 2024, Hong Kong and Singapore recalled batches of spice mixes from two large Indian brands over ethylene oxide, after which authorities in India, the US and elsewhere began investigations.

What are the rules in the EU?

Ethylene oxide is not an approved pesticide in the EU, and the EU applies a very low residue limit to ethylene oxide and 2-chloroethanol in food. Shipments that exceed the limit are rejected at the border or recalled from the market. The EU also increased official checks on products from India that had shown repeated problems.

In response, India introduced mandatory testing of spices bound for the EU in 2022. The Spices Board requires sampling, testing and an official certificate for ethylene oxide on specified spices before shipment, and alerts on Indian food exports to the EU fell sharply after that. Limits and procedures are updated from time to time, so always check the current EU rule and the latest Spices Board circular.

What are the rules in the US, UK and other markets?

The US and other markets also set tolerances for ethylene oxide residues, and limits differ widely from country to country. Some markets allow it up to a set level, and others, such as Hong Kong, prohibit it in food. Rules change, so ask your food safety adviser or customs broker for the current limit in your market before you order.

How can an importer reduce the risk?

Start by asking the supplier whether the spice has been treated with ethylene oxide, and how it was sterilised. Ask for an accredited laboratory's test report for ethylene oxide and 2-chloroethanol on the exact lot, and match the lot number on the report to the shipment. Include a clause in the contract that allows you to reject a lot that exceeds your market's limit, with the supplier bearing the cost.

Test a sample on arrival, and keep a retained sample from each lot. For regular supply, audit the supplier's sterilisation and storage steps, and ask for traceability from farm to export, so that a problem can be traced to one lot.

What are the alternatives to ethylene oxide?

Steam sterilisation is the most widely used alternative. Spices are treated with steam under controlled conditions to cut the microbial load without chemical residues, followed by drying and cooling. Other methods include irradiation, where the importing country allows it, and heat treatments. Each affects flavour, colour and cost differently, so ask for the method and for the microbiology results before and after treatment.

Does the spice form matter?

Ground spices and blends can hide a problem that is easier to see in whole spices, because they may combine several lots and ingredients. Blends need an EtO test on the finished product as well as on the raw materials. Ask your supplier how they test each ingredient and the finished blend.

How do you choose a supplier who handles this properly?

Look for a supplier who volunteers lot test results, can describe their sterilisation method, is registered with the Spices Board and holds an FSSAI licence, and is willing to accept an inspection or a retained-sample test. Be careful of very low prices and of suppliers who cannot explain how they control microbial safety.

Buying compliant spices from Aromya Spices

Aromya Spices ships batch-identified lots with origin traceability and quality checks for moisture and cleanliness. Tell us your destination market and the limits you must meet, and we will discuss testing and documents with your quote. Request a quote to start.