Whenever Unnati S prepares kheer for dinner, the aroma of the freshly ground cardamom would take her back in time when her granny used to grind spices with a mortar and pestle. However, of late, she feels something is amiss about the preparation. “Either the ingredients are stale or the cardamom I’m using is adulterated,” says the Chennai-based homemaker.
Even though Unnati is aware of the fact that adulteration of spices is becoming an acceptable but dangerous practice in the country, she, like most of her peers, doesn’t know how to identify whether the ingredients she’s using are safe or not, and to understand the best practices associated with their purity.
Unchecked use
Spices are an integral part of Indian cooking. Extracted from fruits, roots, barks, seeds, or any other plant substance, they are used as ingredients for flavour, aroma or colour. These are an essential component to take your culinary skills to the next level, or to gain a number of health benefits and nutritional values.
Earlier, the flavour and essence of spices and herbs like turmeric, cumin seeds and others remained intact when people bought them from the market to grind at home. According to nutrition expert Kavita Devgan, this should still be considered as a best practice. “It is good for your health. Try to grind in small batches so that the pure ones do not turn rancid and to keep the essential fats intact,” she adds.
Over the years, the trend of using branded, ready-to-mix spices over loose ones has encouraged many homegrown and unorganised brands to venture into the trade. This, in turn, is leading to the unchecked use of colours, chemicals, pesticides or additives that is posing a serious health concern. Worryingly, such adulteration of spices is finding its way into packaged products as well, and not just restricted to local produce.
There are a number of factors that are making adulterated spices work well in the market. Adulterants add to the weight of the packet, enhance the appearance of the product and allow it to be sold at a lower price. The worrying aspect is that there isn’t much of a difference when it comes to the appearance of a spice, and it’s difficult to tell whether it’s adulterated or not. So, how does one keep a check?
Stay vigilant
One of the most widely used ingredients in Indian cooking is turmeric. Here, some of the commonly added adulterants are metanil yellow (an artificial colour) or chalk powder and brick powder, besides other toxic substances. Such adulterants can lead to anaemia, paralysis, brain damage, stomach disorders and even cancer.
In a 2019 study, adulteration of turmeric was assessed in Bangladesh, and the concentrations were found to be exceeding the national limit by up to 500 times. Even as evidence of turmeric adulteration was found in 7 of 9 turmeric-producing districts, it was found to be driven by consumer demand for yellow roots. Some spice processors in Bangladesh use an industrial lead chromate pigment to amp up the bright yellow colour, which makes it a prized addition to curries and other dishes, stated the study by Stanford University.
“Detecting spice adulteration requires keen observation. Firstly, scrutinise the colour and texture; genuine spices often have vibrant hues and granular consistency. Secondly, perform a fragrance test; authentic spices emit strong, distinct aromas. Thirdly, assess for presence of extraneous matter or unnatural additives, a sign of adulteration. Moreover, be wary of suspiciously low prices, as quality spices demand fair prices. Ultimately, trust your senses and opt for reputable sources to ensure culinary delight and health benefits. Adulteration compromises flavour and nutrition, undermining the essence of cooking. So, stay vigilant, prioritise quality and savour the true essence of spices,” says Neelima Bisht, chief clinical nutrition, dietetics department at Paras Health, Gurugram.
While adulteration involves addition of cheaper substances such as fillers, dyes, or other inferior spices, to increase volume or enhance appearance, this practice may seem harmless on the surface, it poses significant risks to health and undermines the integrity of the spice trade, feels Dr Suhani Seth Agarwal, head of department, dietetics, Yatharth Super Speciality Hospital, Noida.
“Some of the frequently targeted spices due to their high demand and value are turmeric adulterated
with fillers like sawdust or chalk. Saffron is one of the most expensive spices, and it can be diluted with cheaper substitutes like marigold petals or safflower,” adds Agarwal.
Quick checklist
- Don’t buy loose or unbranded spices
- Read the ingredient label carefully to check amount of chemicals/ stabilisers added in the packaged product
- Look for plump pods in mellow fresh green colour instead of pale, dyed green coloured cardamom
- Sawdust is often used in red chilli powder. Add a spoonful to a glass of water, leave it for 5 minutes. If the powder leaves a trail of red, it is artificially coloured. If the water on top is clear and lets the powder settle, it is pure
- Turmeric powder is normally mixed with chalk powder, metanil yellow or lead chromate. Add a teaspoon of turmeric powder to a glass of water, if it settles with clear water, the turmeric is pure
- Asafoetida/ hing is generally adulterated with soapstone. Take a pinch in a glass of water and allow it to settle for 5 minutes. The impurities will settle at the bottom of the glass
- Pure salt does not not leave behind any sediment in water. If it does, then it has chalk
- Drop cloves in a glass of water, the fresh ones will settle at the bottom while the ones polished in oil will float
- Rub cumin seeds in between fingers. If fingers go dark, the seeds are adulterated
- Pure mustard seeds are smooth and adulterated ones are wrinkled and grainy. Pure cinnamon is thin and can roll easily.
HARMFUL IMPACT
- Exposure to contaminants like heavy metals, pesticides or artificial additives can elevate the risk of chronic conditions such as cancer and cardiovascular disease
- Contaminants may harbour harmful bacteria or viruses, causing food-borne illnesses like salmonellosis, listeriosis or hepatitis
- Spices are a good source of nutritional supplements but dilution reduces their value, leading to deficiencies in essential vitamins and minerals
- Long-term consumption of adulterated products leads to damage to vital organs like liver, kidneys and heart due to accumulation of toxins or metabolic imbalances
BE SPICE-WISE
- Look for unusual colours, textures or inconsistencies in appearance
- You can assess quality and authenticity through sense of smell and taste . Adulterated ones lack aroma
- Refer to quality standards and certification programmes, such as ISO or HACCP, to ensure authenticity of products
- Certified organic or fair-trade labels may also provide reassurance of product integrity
- Scrutiny of product labels, ingredient lists, and packaging information can help identify reputable brands
—Dr Suhani Seth Agarwal, HoD, dietetics, Yatharth Super Speciality Hospital, Noida
