Spices are an important commodity in every Indian kitchen and no meal is complete without them. We probably buy a variety of ground spices every month and when packaged spices of our choice are not available, we end up buying loose spices. This increases our risk of consuming adulterated spices.
Spices are consumed in various forms such as whole spices, ground spices, oleoresins, extracts etc. Spices play an important role in enhancing the flavour and taste of processed foods. They are also used in medicine because of their carminative stimulating and difestive properties.
Ground spices maybe adulterated with artificial colours, starch, chalk powder, etc. to increase their weight and enhance appearance. High value ground spices are frequently adulterated for economic gains. Adulteration is difficult to identify by visual and sensory inputs alone.
Consumption of adulterated spices can cause various diseases like skin allergies, liver disorder etc. Due to high probability of adulteration in ground spices, FSSAI has banned the sale of ground spices in loose form.
As customers, we should keep in mind the following points:
Spices are high in value, and are often sold in ground or powdered form, making them a prime target for adulteration. Groung spices are often substituted with fillers, less expensive/low quality spices, flour, corn starch, sawdust etc. Sometimes toxic and potentially carcinogenic dyes are also added to older stocks to enhance their appearance and hide the presence of fillers. For example, metanil yellow colour and lead chromate used in turmeric; sudan 1, a red dye, in chilli powder which is a category 3 carcinogen.
Adulteration is primarily intended for economic gains. However, it may lead to serious health risks for the public. Consumption of adultelrated spices for prolonged periods may result in stomach disorders, cancer, vomiting, diarrhoea, ulcers, liver disorders, skin disorders, neurotoxicity, etc.
|01||Black Pepper Powder||Addition of papaya seeds, starch and sawdust|
|02||Turmeric powder||Addition of lead chromate, mentanil yellow, chalk powder or yellow soap stone powder and starch: substitution with other rhizomes e.g. arrrow root etc.|
|03||Chillies powder||Addition of brick powder, salt powder or talc powder, artificial colours and dyes, colour, grit, sand, dirt, filth, saw dust, dried tomato skin|
|04||Asafoetida (Hing)||Addition of soap stone or other earthy material, starch, foreign resin|
|05||Coriander powder||Addition of animal dung powder, seed removed coriander|
|06||Oregano||Addition of other similar hebs and plant leaves|
|07||Curry Powder||Addition of starch powder and sawdust|
|08||Cinnamon||Substitution with Cassia|
|09||Cumin||Addition of grass seeds coloured with chorcoal, immature fennel|
|10||Saffron||Addition of coloured dried tendrils of maize cob, Sandalwood dust, Tartrazine, Coconut threads|
|11||Cardamom||Substitution with de-oiled cardamom, artificial colourant (e.g.'applegreen', malachite green).|
Adulteration in ground spices can be checked at home by using simple test methods listed in Detect Adulteration with Rapid Test (DART) booklet prepared by FSSAI. This booklet is a compilation of common quick tests for detection of food adulterants at household level by citizens themselves. It can be downloaded free from the FSSAI Website https://foodsmart.fssai.gov.in/PinkBook.pdf
Last Modified : 2/20/2020