Spices and condiments are added to foods in small amounts but they make important contribution to the sensory qualities due to presence of volatile and fixed oils. Standards for Spices and Condiments are laid down under Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011. Grind laboratory sample as quickly as possible in a grinding mill to pass sieve with 1 mm diameter aperture. Avoid undue heating of apparatus during grinding. Mix carefully to avoid stratification (layering). Store in a dry stoppered container. Thoroughly mix the sample and weigh 100 – 200 gm depending on the nature of the material (10 – 20 gm in case of small sized spices), note down the exact weight and spread in an enameled tray. Separate extraneous matter and other refractions by hand. Weigh each fraction and calculate percentage.