MDH Masala Ban News: Ethylene Oxide: All about the cancer causing chemical found in Everest, MDH spices |

Spices play a crucial role in enhancing the flavour, aroma, and colour of dishes across diverse cuisines worldwide. Beyond their culinary appeal, spices boast medicinal properties, aiding digestion, boosting immunity, and even promoting overall well-being. Additionally, spices have historically been valued for their role in food preservation, masking undesirable flavours, and reflecting cultural identities through culinary traditions.In essence, spices are the soul of cooking, elevating dishes from ordinary to extraordinary. But, what if the spices being used in accentuating the flavour and taste of foods turn into a toxic masala that can even cause death? Well, this is what people have been debating over the MDH and Everest’s cancer-causing masalas.

The toxic masala row
For the unversed, MDH Group’s Curry Powder, Madras Curry Powder and Sambhar Masala Powder along with Everest’s Fish Curry Masala were found to be toxic through a routine Food Surveillance Programme by the Centre for Food Safety (CFS) of the Hong Kong government. After which, there was a ban on these masalas by Singapore and Hong Kong. But, what is this ‘ethylene oxide’ that was found in these two company’s masalas? Take a look.

What is ethylene oxide?
According to the US Environmental Protection Agency i.e. EPA, ethylene oxide, which is rich in carcinogenic properties, is used in spices as a pesticide. This chemical is especially used to reduce microbial contamination in spices. It also works as a disinfectant and sterilising agent. Apart from being created from natural resources, it can also be produced from water-filled soil and manure. According to the Spices Board under the Ministry of Commerce and Industry, ethylene oxide is a flammable and colourless gas that exists at temperatures above 10.7 Celsius.

The health risks
This chemical is used in several industries and can increase the risk of breast cancer. Its excess in spices causes the risk of breast cancer and also damages DNA, the brain and the nervous system. Even exposure to ethylene oxide can cause irritation to the eyes, skin, and respiratory tract. Long-term exposure may lead to more severe health issues, including cancer, reproductive disorders, and neurological effects.
Benefits of eating spices
Many spices are rich in antioxidants, such as polyphenols and flavonoids, which help neutralize harmful free radicals in the body, reducing oxidative stress and lowering the risk of chronic diseases like heart disease, cancer, and neurodegenerative disorders. Several spices, including turmeric, ginger, and cinnamon, contain compounds with potent anti-inflammatory properties. Consuming these spices regularly may help reduce inflammation in the body, alleviating symptoms of inflammatory conditions such as arthritis, inflammatory bowel disease, and asthma.