Why a food safety rule could change Kerala’s traditional pappadams
- FSSAI has set a 15% moisture limit for all papads, including Kerala’s traditional pappadam.
- Kerala pappadam usually has 15–16% moisture, which helps it puff up and develop its bubbly texture.
- Manufacturers fear the new limit could affect pappadam’s taste, appearance and ability to puff properly.
- The Kerala Pappadam Manufacturers Association wants authorities to consider the product’s regional characteristics.
Source: firstpost.com
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