Indian Cuisine: A Flavorful Feast with a Dash of Controversy
Indian cuisine, vibrant and diverse, boasts a unique flavour profile thanks to its use of bold spices and aromatic oils. However, some ingredients cherished in Indian kitchens raise eyebrows in other parts of the world, particularly in Western countries.
Mustard oil, prized for its pungent aroma and sharp flavour, is a staple in many Indian dishes. However, some brands contains high levels of erucic acid, a compound linked to potential heart health risks in large quantities. Regulatory bodies in some Western nations, like the US, limit erucic acid content in edible oils, leading to a ban on unprocessed mustard oil.
Bharathi Kumar, Dietician, Fortis Hospital, Nagarbhavi, Bangalore, explained that studies on animals suggested it might harm the heart. However, the mustard oil used in India often has lower levels of erucic acid, and consumption patterns differ. She added that Indian cuisine uses smaller amounts of it as compared to some other oils.
Everest masala and MDH, popular spice brands, have also been under scrutiny these past few months. Following bans in EU, Singapore and Hong Kong, Nepal also recently joined the list by prohibiting the consumption and sale of these popular Indian brands due to potential contamination with ethylene oxide, a carcinogen.
Ethylene oxide, a common sterilisation agent, has been classified as a “Group 1 carcinogen” by the International Agency for Research on Cancer (IARC). This means there’s strong scientific evidence linking it to cancer in humans, warned Kanikka Malhotra, a certified diabetes educator and clinical dietician. “Exposure to ethylene oxide has been associated with an increased risk of various cancers, including lymphoma, leukemia, stomach cancer, and breast cancer,” she added.
Finding the middle ground
The good news? You can still enjoy these ingredients! Here are some pointers:
- Double-check labels: Opt for processed mustard oil that has undergone low-erucic acid treatment, making it compliant with Western regulations.
- Source wisely: Look for reputable spice brands or buy whole spices and grind them yourself to ensure freshness and control over ingredients.
- Moderation is key: As with any ingredient, enjoy mustard oil and Everest masala in moderation as part of a balanced diet.
The bottom line
Some Indian food products may be banned due to ingredients, processing methods, or germs that don’t meet safety standards, explained Dr Kumar. However, she added that this doesn’t necessarily mean India has poor regulations, but it highlights the importance of following international food safety standards. Understanding the reasons behind ingredient restrictions in different countries empowers you to make informed choices. With a little awareness and adaptation, you can continue to savour the unique flavours of Indian cuisine while keeping potential health concerns in mind.
