Journal Press India^®

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Spices are dried part of a plant other than leaves commonly used for colouring or flavouring of food. Despite the fact, spices are also used as preservatives and has its medicinal importance too. Spices are grown all over the world. In production of spices India plays a major role. India is the world’s largest producer, consumer and exporter of spices. 75 out of 109 varieties of spices are produced in India. In middle ages, spices were considered as precious as gold because of its medicinal and preservative properties. Nowadays, spice adulteration has become a serious problem which is increasing the impurity of products thus making it imperfect to consume. Adulteration is regularly done because of consumer’s behaviour as they want to buy stuffs at lowest possible price. Ground spices usually adulterated with artificial colours, starch, chalk powder, etc. These additives increase their weight and also enhances appearance. Adulteration is not only degenerating the quality of food but also affecting the health of individuals. This study summarizes -Detection of food adulterant in red chilli powder and turmeric powder through various Physical and Chemical methods. Both branded and non- branded samples of above-mentioned spices were collected to study the level of adulteration and quality difference between them. Detection was carried out through chemical analysis and visual inspection. This study is done to aware public about food adulteration.

Keywords

Adulteration; Adulterants; Chemical methods; Food

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