Stories
Beware of Bright Spices: 7 Essential Tips to Identify Pure Masalas and Avoid Adulteration
- •Do not judge the purity of ground spices like turmeric and chili solely by their bright color or attractive packaging.
- •Always check the FSSAI logo and license number on the packet to verify basic food safety standards.
- •Read the packing date and best before information carefully before making a purchase.
- •Be cautious of unusual lumps or strange odors in the spice, as they indicate improper storage or moisture exposure.
- •Opting for whole spices and grinding them at home is a safer and easier way to ensure better quality.
Key Questions Answered
When purchasing spices, consumers should check the FSSAI license number and logo, examine the packing date and 'best before' details, remain cautious of unusually bright colors, look out for lumps or damp odors, verify that the packet seal and batch number are intact, consider buying whole spices if they can grind them at home, and avoid buying open ground spices.
Whole spices allow buyers to easily gauge their texture and physical condition, whereas ground powders like turmeric, chili, or coriander make it hard to spot mixed foreign substances, color-enhancing agents, or starch.
If a ground spice contains excessive lumps or emits a damp, strange odor, consumers should avoid using it in cooking, as this can indicate moisture exposure or improper storage. In case of doubt, buyers should contact the shopkeeper or file a complaint with the food safety department.
