Adulteration in Indian Spices RSS



Adulteration in Indian Spices

       A food adulterant may be defined as any material which is added to food or any substance which adversely affects the nature, substance and quality of the food. As a result of adulteration, food or drink becomes impure and unfit for human consumption. India produces a variety of spices and it is a must in every Indian kitchen. The risk of consuming adulterated spices is more if we use loose spices.       The common adulterants which are added in to these spices are sand, dirt, earth gritty matter, artificial color, starch, chalk powder, bark, stone, saw dust, lead chromate and argemone seed etc.       There are many adulterants which might prove to be...

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