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ABSTRACT

Adulteration in all types of food is rearing so fast and it is no less in Indian spices. Adulteration in spices is neither declared legally nor permitted, but it is present in such a form that might mislead or confuse the consumer because they almost look alike but of reduced quality and value or it may be intentionally mixed in spices to get profit. The common adulterants of spices are husk, artificial colour, starch, chalk powder, sawdust, horse dung, lead chromate and argemone, papaya seed, etc. and in the present article simple detection techniques are illustrated.

Keywords: Adulteration, spices, health hazard, detection techniques.

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Common adulteration in spices and Do-at-home tests to ensure the purity of spices_compressed.pdf