How to check spices for adulteration at home

Most spices sold in India are fine, but colour, chalk and cheaper fillers do turn up. A few minutes with a glass of water and FSSAI's own videos will tell you a lot.

Two quick water checks

1. Chilli powder and added colour. Sprinkle a pinch on the surface of a glass of water and leave it for a minute. Watch for coloured streaks running down through the water: that points to added colour. Ground chilli on its own settles slowly without bleeding bright streaks.
2. Black pepper and papaya seeds. Drop a spoonful of peppercorns into a glass of water. Peppercorns sink; dried papaya seeds, a known filler, tend to float. Floating seeds that are lighter, smoother or greenish-brown are worth a closer look.

FSSAI's official tests

FSSAI, India's food regulator, publishes short videos showing home tests on its Check adulteration at home page. For our spices, look for:

• Turmeric: artificial colour, lead chromate, yellow clay and chalk powder.
• Red chilli powder: artificial colour; brick powder, salt or talc.
• Black pepper: papaya seeds (two methods) and blackberries.

Follow the steps in the video exactly; some checks use household items, others need a chemical from a pharmacy.

What to look for when you buy

• A named maker or packer with an address and an FSSAI registration or licence number on the pack.
• A packing date and a best-before date.
• A smell you recognise as soon as you open it. Old or bulked-out spice smells faint.
• A colour that looks natural rather than unusually bright.

If something you bought fails a check, keep the pack and report it to FSSAI through the Food Safety Connect app or the FSSAI website.