FSSAI Restricts Use of Ashwagandha Leaves in Food Products

New Delhi: The Food Safety and Standards Authority of India has issued an advisory clarifying that only the roots of Ashwagandha and their extracts are permitted for use in food products, subject to prescribed limits.

In its latest communication to food business operators, the regulator reiterated that the use of ashwagandha leaves—whether in crude form or as extracts—is not allowed under current regulations governing food safety and standards in India.

The advisory emphasizes that manufacturers must ensure strict compliance with existing norms, particularly regarding approved plant parts, dosage limits, and product classification. Any deviation could lead to regulatory action.

Ashwagandha continues to remain widely used in Ayurvedic formulations and nutraceutical products, but its inclusion in food items is tightly regulated. The clarification aims to address growing usage of herbal ingredients in packaged foods and ensure consumer safety.

Industry stakeholders are now expected to review formulations and align with FSSAI guidelines, especially those incorporating herbal additives in health-focused products.