International Journal of Chemical Science

International Journal of Chemical Science


International Journal of Chemical Science
International Journal of Chemical Science
Vol. 5, Issue 3 (2021)

Physical & chemical analysis of adulteration of spices


LN Malviya

Adulteration in all types of food is bringing up so fast. Spices are among the top five most commonly adulterated food types because they are expensive commodities that are processed before sale, used most frequently and consumed. The powdered spices are commercially processed and packaged by some leading food industries, while some local non-branded industries also exist. Ground spices may be adulterated with husk, sawdust, artificial colour, chalk powder, dung, lead chromate, papaya seeds, argemone seeds, 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. In this article physical and chemical methods of testing of adulteration of spices illustrated.
Pages : 08-10