Debate Over Papad Moisture Standards Highlights India's Struggle Between National Uniformity and Regional Culinary Diversity

The FSSAI's new papad moisture regulation has ignited a debate in India about the tension between national food safety standards and regional culinary traditions, particularly affecting Kerala's unique papad preparation.

Key facts

• FSSAI set a maximum moisture limit of 15% for papad.
• Kerala's traditional papad preparation retains higher moisture levels, around 15-16%.
• Higher moisture content in Kerala papad is crucial for its flavor, texture, and air bubbles.
• Other regions in India deep-dry papad to reduce moisture to about 10-12% for longer shelf life.

Sources

• The Hindu