KENYA STANDARD    KS 2432: 2018  
ICS 67.220.20  
   
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Garam masala  — Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
© KEBS 2018           Second   Edition 201 8 
 KS 2432: 2018  
 
ii  © KEBS 2018 — All rights reserved  TECHNICAL COMMITTEE REPRESENTATION  
 
The following organizations were represented on the Technical Committee:  
Jomo Kenyatta University of Agriculture & Technology  
Technical University of Kenya — Department of Food and Beverage Production and Service  
Consumer Information Network (CIN)  
Ministry of Health — Department of Public Health  
Government Chemist’s Department  
K.I. R. D. I  
Unilever (K) Lt d. 
Jomu Spice Firm  
Tropical Heat Ltd.  
Top Foods  EA Ltd.  
Adamji Multi Supplies  
 
Kenya Bureau of Standards — Secretariat  
 
 
 
REVISION OF KENYA STANDARDS  
 
In order to keep abreast of progress in industry, Kenya Standards shall be regularly reviewed. Suggestio ns for 
improvements to published standards addressed to the Managing Director, Kenya Bureau of Standards, are 
welcome.  
 
 
 
 
 
 
 
© Kenya Bureau of Standards, 2018  
 
Copyright. Users are reminded that by virtue of Section 25 of the Copyright Act, Cap. 12 of 200 1  of the Laws of Kenya, copyright subsists in 
all Kenya Standards and except as provided under Section 26 of this Act, no Kenya Standard produced by Kenya Bureau of Standa rds may 
be reproduced, stored in a retrieval system in any form or transmitted by an y means without prior permission in writing from the Managing 
Director . 
 KENYA STANDARD    KS 2432: 2018  
ICS 67.220.20  
© KEBS 2018 — All rights reserved    iii  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Garam m asala  — Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
KENYA BUREAU OF STANDARDS (KEBS)  
 
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Fax: (+254  041) 229448                  Fax: (+254 057) 21814   
 KS 2432: 2018  
 
iv  © KEBS 2018 — All rights reserved   
Foreword  
 
This Kenya Standard was prepared by the Technical Committee on Spices and Condiments under the guidance  
of the  Standards Projects Committee , and it is in accordance with the procedures of the Kenya Bureau  of 
Standards . 
  
The standard prescribes general requirements, the compositional and microbiological  requirements for all types 
of garam m asala marketed in Kenya.  It also sets out heavy metal contaminant limits for Garam  masala. The 
standard lays down the hygienic and environmental conditions to be met during the processing of the product.  
This standard has been reviewed to incorporate reviewed test methods for mic robiology and heavy metal 
contaminant limits.  
 
 
During the preparation of this standard, reference was made to the following publications:  
 
The Food, Drugs and Chemical Substances Act, Cap. 254 of the Laws of Kenya.  
 
IS 13545:  1992, Garam m asala — Specifi cation.  
 
Codex Stan 192 - Codex General Standard for food additives.  
 
Codex Stan 193 - Codex General Standard for contaminants in Foods  and feeds.  
 
The Public Health  Act, Cap. 242  of the Laws of Kenya.  
 
 
Acknowledgement is hereby made for the assistanc e derived from t his sources.  
 
 
 
 KENYA STANDARD   KS 2432: 2018  
© KEBS 2018 — All rights reserved   1  
 
 
Garam m asala — Specification  
 
 
1 Scope  
 
This Kenya Standard prescribes the requirements and methods of sampling  and test for Garam  masala.  
 
 
2 Normative references  
 
The following referenced documents are indispensable for  the application of this document. For dated 
references, only the edition cited applies. For undated references, the latest edition of the referenced 
document (including any amendments) applies.  
  
KS EAS 38, Labelling of pre -packaged foods  
 
KS ISO 21527 -2:2008 Kenya Standard — Microbiology of food and animal feeding stuffs — 
Horizontal method for the enumeration of yeasts and moulds Part 2:  Part 2: Colony count technique in 
products with water activity less  than or equal to 0,95 .  
 
 
KS ISO 4832:, Microbiol ogy of food and animal feeding stuffs — Horizontal method for the 
enumeration of coli forms — Part 3: Colony -count technique.  
 
KS ISO 6579, Microbiology of food and animal feeding stuffs — Part 6: Horizontal method for the 
detection of Salmonella spp.  
 
KS ISO 16654, Microbiology of food and animal feeding stuffs  —  Horizontal 
method for the detection of Escherichia coli 0157  
 
ISO 16654:2001/A md 1:2017  - Microbiology of food and animal feeding stuffs  —  Horizontal method for the 
detection of Escherichia coli 0157  Annex B: Result of interlaboratory   studies . 
 
KS ISO 793, Microbiology of food and animal feeding stuffs -- Horizontal method for t he 
enumeration of Clostridium perfrigens -- Colony -count technique.  
 
KS ISO 6634, Fruits ,Vegetables and derived products - Determination of Arsenic Content - 
Silver diethlydithiocarbamate spectrophotometric Method.  
 
KS ISO 6633, Fruits ,Vegetables and deri ved products - Determination of lead content - 
Flameless atomic absorption Spectrometric Method.  
 
 EAS 35, Fortified Edible salt — Specification . 
 
KS EAS 39 ---Code of hygienic practice for food and drink manufacturing companies . 
 KS 2432: 2018  
 
2  © KEBS 2018 — All rights reserved  KS ISO 948 –Spices and condi ments -- Sampling . 
 
KS ISO 16050, Foodstuffs — Determination of Aflatoxin B 1,and the total contents of Aflatoxins B 1, B2, 
G1 and G 2 in cereals, nuts and derived products — High performance liquid chromatographic method  
 
Codex Stan 193 --Codex Standard for  Contaminants in food and feeds . 
 
Codex Stan 192 - Codex standard for Additives in Foods  
 
ISO 6632 - Fruits and Vegetables & derived  products - determination  of volatile  acidity  
 
ISO 2173:2003 , Fruit and vegetable products -- Determination of soluble solids -- 
Refractometric metho d. 
 
 
 
 
KS ISO 928 -Spices and condiments -- Determination of total ash  
 KS ISO 930 -Spices and condiments -- Determination of  acid-insoluble ash  
KS ISO 939: --Spices and condiments -- Determination of moisture content -- Entrainment method  
KS ISO 941 --Spices and condiments -- Determination of cold water -soluble extract  
 
KS ISO 948: --Spices and condiments -- Sampling  
 
ISO 1108 -Spices and condiments -- Determination of   Non-volatile ether extract  . 
 
KS ISO 927:2009 -- Spices & Condiments - Determination of extraneous matter.  
ISO 927:2009 Cor. 1:2012 -- Spices & Condiments - Determination of extraneous matter.  (with Annex For Inter 
laboratory Testing )  
 
ISO  5498:1981 - Agricultural food products - Determination of crude fiber content - General Method.  
 
ISO 763:2003 - Fruits & Vegetables - Determination of ash insoluble in Hydrochloric acid.  
 
ISO 2173:2003 - Fruits & Vegetab le products - Determination of soluble solids - Refractometric 
method.  
 
 
 
 
 
 
 
 
 
 
 
 KS 2432 : 2018  
 
© KEBS 2018 — All righ ts reserved    3  
3 Requirements  
 
3.1 Description  
 
3.1.1   Garam masala powder is obtained by grinding clean, dried and sound black/white 
pepper, caraway, white cumin, cloves, small/ large cardamom, cinnamon, Chinese cassia, 
mace and nutmeg, saffron and ginger , coriander, chilies , turmeric, poppy and mustard seeds, 
garlic, tejpat, curry leaves, preservatives and farinaceous matter.  
 
 
 
3.1.1.1  Additives  
Garam masala shall be free  from additives such as starch, added colou ring matter . 
 
3.1.1.1 .1.Optional Ingredients  
Edible fortified salt complying to EAS 35,  may be considered as an optional ingredient  
 
3.1..1.2  Garam masala shall be free from dirt, insect and rodent infestation, mould  
growth, when examined with naked eye (corrected, if necessary, for abnormal vision) or with 
such magnification as may be necessary.  If the magnification exceeds 10 X, this fact shall be 
stated in the test report.  
 
3.1.1.3. Appearance/Colour   
Garam masala  shall be in powder form . Garam masala   shall  be  of different   shades of brown  
depending on the ingredients.  
 
 
3.2 Taste and flavour   
 
Garam mas ala shall  have a fresh and pleasant aroma with a strong  spicy peppery flavour . 
Garam masala is pungent, bu t not "hot" in the same way as a chili pepper . 
  
 
 NOTE: {Garam masala , from Hindi  garam, "hot" and m asala "paste", is a basic blend of ground 
spices  common in Indian  cuisine.[1] It is used alone or with other seasonings. The word 
garam  refers to temperature, not spice intensity; Garam masala is pungent, but not "hot" in 
the same way as a chili pepper . } 
  
 
 
4 Specific requirements  
 
4.1 Garam masala shall also comply with the requirements given in Table 1.  
 
 
 KS 2432: 2018  
 
4  © KEBS 2018 — All rights reserved  Table 1 — Requirements for Garam M asala  
 
Sl No.  
 Characteristic  
 Requirement  
 
 
  TESTMETHOD  
  
 
i) Moisture, %  by mass, max.  10.0 KS ISO 939  
ii) Total ash, % by mass, max.  7.0 KS-ISO 928  
iii) Acid insoluble ash, %  by mass, max.  1.0 KS-ISO 930  
iv) Non-volatile ether extract, % by 
mass, min. 15.0 ISO 1108  
v) Volatile oil, mL/100 g, min.  1.5 KS ISO 6571  
vi) Crude fibre, %  by mass, max.  15.0 ISO 5498 
vii) Salt (as NaCI), %  by mass, max.  
1.0 EAS 35  
 
 
NOTE :SL No. (ii) to viii) to be calculated on dry weight basis.  
  
  
5 Hygiene  
 
Garam masala  shall be manufactured under hygienic conditions complying with   KS EAS 39,  the Pub lic Health 
Act, Cap. 242 Laws of Kenya, Food Drugs and Chemical Substances Act, Cap. 254 of the Laws of Kenya . 
 
 
5.2 Garam masala shall conform to the microbiological limits indicated in Table 2.  
 
Table 2 — Microbiological limits for Garam  masala  
 
SL No  Characteristic  Limits  Test method  
i) Coli forms, cfu/g  < 10 KS ISO 4832  
ii) Yeast and mould counts, cfu/g  < 10  KS ISO 21527 - 2 
?iii) E. Coli counts, cfu/g  Absent  KS ISO 16654  
iv Clostridium perfrigens  < 10 KS ISO 793  
v) Salmonella , cfu /25 g  Absent  KS ISO 6579  
Vi ) Staphylococcus aureus cfu/ g  < 10  KS ISO 6888 -1- 3, 
 
 
 
 
 
 
 
 
5 .2.2 Garam masala shall comply with the heavy metal contaminant limits given in Table 3 . 
 KS 2432 : 2018  
 
© KEBS 2018 — All righ ts reserved    5  
Table 3 — Heavy m etal contaminant limits f or Garam  masala  
 
Sl No.  
 Contaminants  Conta minants limits, max.  Test methods  
i) Arsenic (As)  1mg/kg  ( 0.5) KS ISO 6634  
ii) 
 Lead (Pb)  1 mg/kg.  ( 2 ) KS ISO 6633  
 
 
6 Hygiene  
 
Garam masala  shall be manufactured under hygienic conditions complying with   KS EAS 39,  the Public Health 
Act, Cap. 242 L aws of Kenya, Food Drugs and Chemical Substances Act, Cap. 254 of the Laws of Kenya .  
 
5 .1.1 Garam Masala shall comply with the Biosafety   Act, No 2 of 2009 of the  laws of Kenya . 
 
5 .2   Garam Masala  shall comply with   KS 2182 . 
 
5 .3 Aflatoxins  
 
Garlic  paste shall not have more than 10  ppb total aflatoxins  and 5  ppb Aflatoxin B1 . when tested according to 
KS ISO 165060.  
 
6  Weights and measures  
 
6.1  Fill of the container   
 
Fill of the container shall comply with the Weights and Measures Act, Cap 213, o f the Laws of Kenya.  
 
 
7 Environmental management  
 
Garam masala shall be processed in an environment that conforms to EMCA 1999 No.8 on 
environmental management and conform to Cleaner Production Technology . 
 
8 Packaging and marking  
 
8.1  Packaging  
 
Garam m asala shall be packed food grade materials that secure integrity and safety of the 
product.  
 
8 .2 Labelling  
 
The following particulars shall be marked or lab elled on each container/carton:  
 
a) Name of the material and trade name or brand name, if any;  
 
b) Name and address of the manufacturer;  
 KS 2432: 2018  
 
6  © KEBS 2018 — All rights reserved  c) Batch or code number;  
 
d) Net weight;  
 
e) The names of spices and condiments in descending order by weight;  
 
f)        Date of manufacture;  
 
g) Expiry date;  
 
h) Directions for use.  
 
g )       G M O Status  
 
h )       Irradiation Status  
 
9 Sampling . 
 
Samples of Garam M asala shall be  drawn according to the methods prescribed i n KS ISO  
 
948. 
 
 
 KS 2432 : 2018  
 
© KEBS 2018 — All righ ts reserved    7