The issue here is that although India’s National food regulatory body called FSSAI have maintained that the pesticide is within safe level of 0.1 mg per grams

But Rajasthan state government tested them at their own labs and found 7mg per grams of ethylene oxide. 70 times more than what’s safe for consumption.

Ethylene oxide is a gaseous pesticide which is also used as a fumigant to preserve the spices. After the fumigation the spices have to be aerated for long enough so all of the ethylene oxide evaporates away.

Now clearly someone at the processing facility is either cutting corners or being pushed by operation management to meet targets and not aerating the spices for a sufficient duration.

And both. Indian and American federal regulators like FSSAI, FDA and USDA are just shrugging it off.

However some state regulators have taken the matter seriously. Ethylene oxide is a grade 1 carcinogen.

Kind of how FAA shrugged it off when a few 737 MAX dropped from the sky like it was nothing.