Food Purity Checklist

Food adulteration is a major concern affecting the quality and safety of the food we consume. It involves the deliberate addition of inferior or harmful substances to food products, compromising their purity and nutritional value. Common examples of adulterants include chemicals, synthetic dyes, and non-edible substances like chalk or stone powder. These adulterants can pose serious health risks, ranging from digestive problems to long-term conditions like cancer. To combat this issue, it is essential for consumers to be aware of simple, at-home food adulteration tests. These tests allow individuals to detect impurities in everyday items such as milk, spices, grains, and oils, providing a level of protection against harmful consumption.

Milk Adulteration Tests

Adulterant: Water

Test: Place a drop of milk on a flat surface. Pure milk leaves a trail while adulterated milk (with water) will flow without leaving a mark.

Adulterant: Detergent

Test: Shake 10 mL of milk with an equal amount of water. If it forms excessive foam, it indicates the presence of detergent.

Adulterant: Starch

Test: Add a few drops of iodine solution to a small amount of milk. If it turns blue, starch is present.

Honey Adulteration Tests

Adulterant: Sugar syrup

Test: Dip a cotton wick in honey and light it. If it burns easily, the honey is pure. If it does not, water content or syrup might be present.

Test 2: Place a drop of honey in water. Pure honey will settle at the bottom without dissolving, while adulterated honey dissolves quickly.

Salt Adulteration Test

Adulterant: Chalk powder

Test: Dissolve a spoonful of salt in a glass of water. Pure salt will dissolve completely, while chalk powder will settle at the bottom.

Sugar Adulteration Test

Adulterant: Chalk powder

Test: Dissolve sugar in water. Pure sugar will dissolve, but adulterated sugar will leave white residues of chalk powder.

Adulterant: Washing soda

Test: Add a few drops of vinegar to sugar. If it froths, washing soda may be present.

Ghee/Butter Adulteration Tests

Adulterant: Vanaspati (Hydrogenated vegetable oil)

Test: Take a small amount of ghee or butter in your palm and rub it. Pure ghee will melt in a few seconds, whereas adulterated ghee will take longer.

Test 2: Add a few drops of hydrochloric acid and sugar to a melted sample of ghee. If it turns pink, it indicates the presence of vanaspati.

Chili Powder Adulteration Test

Adulterant: Brick powder or artificial color

Test: Add a small spoonful of chili powder to a glass of water. Pure chili powder will settle, and adulterants like brick powder will float.

Test 2: Rub some chili powder on your palms. If it leaves a red stain, it may be artificially colored.

Wheat Flour/Atta Adulteration Tests

Adulterant: Chalk powder

Test: Mix a small amount of flour in water. Pure flour will settle without leaving a residue, while chalk will make the water cloudy.

Adulterant: Starch

Test: Add iodine solution to a paste made of flour and water. A blue color indicates the presence of starch.

Coffee Powder Adulteration Test

Adulterant: Tamarind seed powder or chicory

Test: Sprinkle some coffee powder on water. Pure coffee will float, while tamarind seed powder or chicory will sink and leave a stain.

Tea Powder Adulteration Test

Adulterant: Used/dyed tea leaves

Test: Spread some tea leaves on blotting paper and sprinkle water. If a yellow or brown stain appears, it may indicate artificial coloring or used leaves.

Turmeric Powder Adulteration Test

Adulterant: Metanil yellow (a non-edible dye)

Test: Add a few drops of concentrated hydrochloric acid to a small amount of turmeric powder. If the color changes to pink, metanil yellow may be present.

Coriander Powder Adulteration Test

Adulterant: Sawdust

Test: Sprinkle some coriander powder in water. Pure coriander will sink, while sawdust or adulterants will float.

Cumin Seeds Adulteration Test

Adulterant: Grass seeds coated with charcoal dust

Test: Rub the cumin seeds in your hands. If your palms turn black, it indicates the presence of charcoal-dusted grass seeds.

Mustard Seeds Adulteration Test

Adulterant: Argemone seeds

Test: Press the mustard seeds. Pure mustard seeds are yellow inside, while argemone seeds have a white and grainy interior.

Green Peas Adulteration Test

Adulterant: Artificial color

Test: Soak green peas in water for 30 minutes. If the water turns green, it indicates the use of artificial coloring.

Black Pepper Adulteration Test

Adulterant: Dried papaya seeds

Test: Dried papaya seeds are lighter and can float in water, whereas black pepper sinks.

Ice Cream Adulteration Test

Adulterant: Washing powder

Test: Melt some ice cream and add lemon juice. If it starts frothing, it indicates the presence of washing powder.

Vegetable and Fruit Adulteration Test

Adulterant: Artificial color

Test: Wipe the surface of fruits or vegetables (like apples, cucumbers) with a wet cloth. If color transfers onto the cloth, it indicates artificial coloring.

Papaya Seeds in Black Pepper

Adulterant: Papaya seeds in place of black pepper

Test: Drop black pepper in water. Papaya seeds will float, while real peppercorns will sink.

Butter Paper in Paneer (Cottage Cheese)

Adulterant: Synthetic paper in paneer

Test: Take a small piece of paneer and burn it. If it burns like plastic and smells, it contains synthetic material.

Mustard Oil Adulteration Test

Adulterant: Argemone oil

Test: Add a few drops of nitric acid to mustard oil and shake it. If it turns reddish-brown, it indicates the presence of argemone oil.

Dal (Pulses) Adulteration Test

Adulterant: Artificial color (usually added to pulses like yellow dal)

Test: Rub the dal (lentils) between your palms. If your palms are stained yellow, it indicates artificial coloring.

Test 2: Soak dal in water for 30 minutes. If the water changes color, the dal has been artificially colored.

Asafoetida (Hing) Adulteration Test

Adulterant: Chalk or soapstone

Test: Dissolve a small amount of asafoetida in water. Pure asafoetida will dissolve uniformly, while adulterants like chalk will settle at the bottom.

Green Vegetables (like Spinach) Adulteration Test

Adulterant: Malachite green (a harmful dye used to enhance color)

Test: Soak vegetables in warm water for 15-20 minutes. If the water turns green, malachite green has been used.

Butter Adulteration Test

Adulterant: Margarine

Test: Melt butter on low heat. Pure butter will melt uniformly and quickly, while margarine will take longer and may separate.

Ice Adulteration Test

Adulterant: Contaminated or unclean water

Test: Place ice in a glass of water. If the ice does not melt cleanly or leaves behind white residues, it may have been made from contaminated water.

Clove Adulteration Test

Adulterant: Exhausted cloves (cloves that have had their essential oil extracted)

Test: Press cloves with your fingernail. Pure cloves will release oil, while adulterated cloves will be dry and brittle.

Cardamom Adulteration Test

Adulterant: Artificial color to enhance appearance

Test: Rub cardamom seeds between your fingers. If your fingers are stained, it indicates artificial coloring.

Coriander Seeds Adulteration Test

Adulterant: Colored seeds or sawdust

Test: Soak coriander seeds in water for 10 minutes. If the water changes color or if sawdust floats, the coriander seeds are adulterated.

Rice Flour Adulteration Test

Adulterant: Chalk powder

Test: Dissolve rice flour in water. Pure rice flour will dissolve, while chalk powder will form sediment at the bottom.

Green Chili Adulteration Test

Adulterant: Malachite green (to enhance color)

Test: Rub green chili with a damp cotton ball. If the cotton turns green, it indicates artificial coloring.

Ice Cream Adulteration Test (Alternative)

Adulterant: Washing powder

Test: Add lemon juice to melted ice cream. If it starts to froth, it indicates the presence of washing powder.

Bread Adulteration Test

Adulterant: Potassium bromate

Test: To test for potassium bromate (a carcinogen), take a small piece of bread, add 2 mL of water, and then add a few drops of iodine solution. A blue color indicates the presence of potassium bromate.

Pomegranate Seeds Adulteration Test

Adulterant: Synthetic dyes

Test: Soak pomegranate seeds in water. If the water turns pink or red, it indicates artificial dyes.

Salt Adulteration Test (Alternative)

Adulterant: White powdered stone

Test: Dissolve salt in water. Adulterants like powdered stone or chalk will settle at the bottom, while pure salt will dissolve completely.

Ginger Adulteration Test

Adulterant: Metanil yellow (artificial dye used to improve appearance)

Test: Rub a piece of ginger with water-soaked cotton. If the cotton turns yellow, metanil yellow is present.

Onion Adulteration Test

Adulterant: Chemical preservatives

Test: Soak onions in water for 15 minutes. If the water changes color or has a strong chemical smell, preservatives may have been used.

Fish Adulteration Test

Adulterant: Formalin (used as a preservative)

Test: Rub a small portion of the fish with a cotton ball soaked in water. If it smells like formaldehyde, formalin has been used to preserve the fish.

Turmeric Root Adulteration Test

Adulterant: Artificial color

Test: Rub turmeric root on a white paper. Pure turmeric will leave a yellow stain, while artificial color will leave a shiny and sticky residue.

Cherries Adulteration Test

Adulterant: Artificial coloring

Test: Soak cherries in water. If the water turns red, it indicates artificial coloring.

Cucumber Adulteration Test

Adulterant: Wax coating

Test: Scrape the surface of a cucumber with a knife. If wax is present, it will come off in a white layer.

Chickpea (Chana) Adulteration Test

Adulterant: Kesari dal (Lathyrus)

Test: Soak chickpeas in water. Kesari dal will float, while pure chickpeas will sink.

Lemon Adulteration Test

Adulterant: Wax coating

Test: Scrape the lemon with a knife. If it leaves a waxy residue, the lemon has been coated with wax.

Peas (Frozen or Fresh) Adulteration Test

Adulterant: Artificial green color

Test: Boil the peas in water. If the water turns green, the peas have been artificially colored.

Saffron Adulteration Test

Adulterant: Dyed fibers or corn husk

Test: Soak saffron strands in warm water. Pure saffron will release color slowly and the strands will not break. Adulterated saffron releases an immediate deep yellow color and disintegrates quickly.

Peanut Adulteration Test

Adulterant: Lead chromate (for coloring)

Test: Rub peanuts with a wet cotton cloth. If the cloth turns yellow, it indicates lead chromate has been used.

Cashew Nut Adulteration Test

Adulterant: Excessive polishing using chemicals

Test: Soak cashew nuts in water for 10 minutes. If the water turns milky, chemicals might have been used for polishing.

Grapes Adulteration Test

Adulterant: Pesticide residues

Test: Soak grapes in salt water for 10 minutes. Any pesticide residue will float on the surface.

Papaya Adulteration Test

Adulterant: Formalin or chemicals used for ripening

Test: Smell the papaya after washing. If it has a chemical-like odor, it indicates artificial ripening.

Lentils (Moong Dal) Adulteration Test

Adulterant: Polished with non-edible coloring agents

Test: Soak lentils in water for 20 minutes. If the water changes color, it indicates the use of synthetic dyes.

Apple Adulteration Test

Adulterant: Wax coating

Test: Scratch the surface of the apple with a knife. If wax is present, you will notice a waxy residue on the blade.

Pineapple Adulteration Test

Adulterant: Malachite green (to enhance color)

Test: Soak pineapple slices in water. If the water turns green, it indicates artificial color.

Mango Pulp Adulteration Test

Adulterant: Synthetic color

Test: Rub a small amount of mango pulp on a white paper. If the color is unnatural or leaves a bright yellow stain, artificial color may have been used.

Brinjal (Eggplant) Adulteration Test

Adulterant: Artificial purple dye

Test: Rub the surface of a brinjal with a wet cotton ball. If it leaves a purple stain on the cotton, artificial color has been used.

Oranges Adulteration Test

Adulterant: Wax or coloring agents

Test: Rub the peel with a damp cloth. If the cloth picks up color, artificial dyes or wax may have been used.

Banana Adulteration Test

Adulterant: Calcium carbide (used for artificial ripening)

Test: Soak bananas in water for an hour. If the peel turns black quickly, it indicates artificial ripening.

Powdered Spices Adulteration Test

Adulterant: Lead chromate (for color)

Test: Add a small amount of the spice powder (e.g., turmeric, chili powder) to water. If it leaves a bright color or heavy sediment, it may contain lead chromate.

Coffee Adulteration Test (Alternative)

Adulterant: Chicory

Test: Mix coffee powder in cold water. Pure coffee will float, while chicory will sink to the bottom.

Fenugreek Seeds Adulteration Test

Adulterant: Foreign seeds

Test: Soak fenugreek seeds in water. Adulterated seeds or foreign particles will float while pure fenugreek seeds sink.

Green Gram (Moong Dal) Adulteration Test

Adulterant: Artificial coloring

Test: Soak green gram in water for 30 minutes. If the water changes color, it indicates the use of artificial dyes.

Corn Adulteration Test

Adulterant: Non-edible color

Test: Rub a damp cloth over corn kernels. If the color transfers, it indicates the use of artificial color.

Lemon Juice Adulteration Test

Adulterant: Synthetic lemon flavor or citric acid

Test: Place a few drops of lemon juice in a glass of water. Synthetic lemon juice will have a chemical taste and often forms an unnatural froth.

Dried Fruits (Raisins) Adulteration Test

Adulterant: Sulfur dioxide (used as a preservative)

Test: Soak raisins in water for 10 minutes. If the water turns cloudy, sulfur dioxide might have been used.

Cucumber Adulteration Test (Alternative)

Adulterant: Wax or preservatives

Test: Scrape the cucumber surface. If you notice a waxy or greasy residue, preservatives have been used.

Pickles Adulteration Test

Adulterant: Excessive salt or acid content

Test: Taste the pickle. If it has an unnatural sharpness or saltiness, it might contain excessive preservatives or adulterants.

Processed Cheese Adulteration Test

Adulterant: Excessive emulsifiers or starch

Test: Melt a small piece of cheese. Pure cheese will melt uniformly, while adulterated cheese might leave a white residue (starch).

Honey Adulteration Test (Alternative)

Adulterant: Sugar syrup

Test: Dip a cotton wick in honey and light it. Pure honey burns cleanly, while adulterated honey will sputter due to added water.

Processed Meat Adulteration Test

Adulterant: Excess water or preservatives

Test: Heat the meat on a pan. If it releases excessive water or shrinks significantly, it indicates the use of preservatives or added water.

Tomato Adulteration Test

Adulterant: Artificial colorants or preservatives

Test: Rub a tomato slice on a white cloth. If the cloth gets stained with unnatural colors, it indicates the use of artificial colorants.

Orange Juice Adulteration Test

Adulterant: Added sugar or water

Test: Freeze a small amount of orange juice. Pure orange juice will freeze uniformly, while adulterated juice with added water or sugar may show uneven freezing or separation.

Basmati Rice Adulteration Test

Adulterant: Non-basmati rice or broken grains

Test: Soak basmati rice in water for 30 minutes. Pure basmati rice will sink and remain separate, while adulterated rice may float or show mixing with other grains.

Vinegar Adulteration Test

Adulterant: Synthetic acetic acid or other acids

Test: Add a few drops of baking soda to vinegar. Pure vinegar will bubble vigorously, while adulterated vinegar may produce less or different bubbling patterns.

Biryani Masala Adulteration Test

Adulterant: Artificial colorants or fillers

Test: Mix biryani masala with water. If the water turns an unnatural color or remains cloudy, it indicates the presence of artificial colorants or fillers.

Paneer (Cottage Cheese) Adulteration Test

Adulterant: Starch or synthetic additives

Test: Add a few drops of iodine solution to paneer. If it turns blue, it indicates the presence of starch.

Sugarcane Juice Adulteration Test

Adulterant: Water or artificial sweeteners

Test: Boil a small amount of sugarcane juice. Pure juice will caramelize uniformly, while adulterated juice with added water may not caramelize properly.

Bottled Water Adulteration Test

Adulterant: Mineral additives or chemicals

Test: Add a few drops of chlorine bleach to a glass of bottled water. Pure water should not react significantly, while adulterated water may show discoloration or a strong chemical smell.

Almonds Adulteration Test

Adulterant: Peanuts or other nuts

Test: Rub almonds between your fingers. Pure almonds have a distinct texture and aroma, while adulterated almonds may feel different or smell like peanuts.

White Pepper Adulteration Test

Adulterant: Brick powder or other fillers

Test: Soak white pepper in water. Pure pepper will settle at the bottom, while adulterants like brick powder may float or leave residues.

Cheese Adulteration Test

Adulterant: Starch or emulsifiers

Test: Heat a small piece of cheese in a pan. Pure cheese will melt uniformly, while adulterated cheese may leave a white residue or not melt properly.

Rice Bran Oil Adulteration Test

Adulterant: Lower quality oils

Test: Chill a small amount of rice bran oil in the refrigerator. Pure rice bran oil will solidify uniformly, while adulterated oil may not solidify completely or show separation.

Black Salt Adulteration Test

Adulterant: Iron filings or other heavy metals

Test: Mix black salt with a magnet. If iron filings are present, they will stick to the magnet.

Mustard Oil Adulteration Test

Adulterant: Argemone oil

Test: Add a few drops of nitric acid to mustard oil and shake it. If it turns reddish-brown, it indicates the presence of argemone oil.

Dal (Pulses) Adulteration Test

Adulterant: Artificial color (usually added to pulses like yellow dal)

Test: Rub the dal (lentils) between your palms. If your palms are stained yellow, it indicates artificial coloring.

Test 2: Soak dal in water for 30 minutes. If the water changes color, the dal has been artificially colored.

Asafoetida (Hing) Adulteration Test

Adulterant: Chalk or soapstone

Test: Dissolve a small amount of asafoetida in water. Pure asafoetida will dissolve uniformly, while adulterants like chalk will settle at the bottom.

Green Vegetables (like Spinach) Adulteration Test

Adulterant: Malachite green (a harmful dye used to enhance color)

Test: Soak vegetables in warm water for 15-20 minutes. If the water turns green, malachite green has been used.

Jaggery (Gur) Adulteration Test

Adulterant: Chalk powder

Test: Dissolve jaggery in water. Pure jaggery will dissolve, while chalk will settle at the bottom as white sediment.

Semolina (Rava/Suji) Adulteration Test

Adulterant: Iron fillings

Test: Pass a magnet through semolina. If iron fillings are present, they will stick to the magnet.

Coconut Oil Adulteration Test

Adulterant: Paraffin or other cheap oils

Test: Place the coconut oil in the fridge for 30 minutes. Pure coconut oil will solidify, while adulterated oils will remain liquid.

Butter Adulteration Test

Adulterant: Margarine

Test: Melt butter on low heat. Pure butter will melt uniformly and quickly, while margarine will take longer and may separate.

Ice Adulteration Test

Adulterant: Contaminated or unclean water

Test: Place ice in a glass of water. If the ice does not melt cleanly or leaves behind white residues, it may have been made from contaminated water.

Clove Adulteration Test

Adulterant: Exhausted cloves (cloves that have had their essential oil extracted)

Test: Press cloves with your fingernail. Pure cloves will release oil, while adulterated cloves will be dry and brittle.

Cardamom Adulteration Test

Adulterant: Artificial color to enhance appearance

Test: Rub cardamom seeds between your fingers. If your fingers are stained, it indicates artificial coloring.

Coriander Seeds Adulteration Test

Adulterant: Colored seeds or sawdust

Test: Soak coriander seeds in water for 10 minutes. If the water changes color or if sawdust floats, the coriander seeds are adulterated.

Rice Flour Adulteration Test

Adulterant: Chalk powder

Test: Dissolve rice flour in water. Pure rice flour will dissolve, while chalk powder will form sediment at the bottom.

Green Chili Adulteration Test

Adulterant: Malachite green (to enhance color)

Test: Rub green chili with a damp cotton ball. If the cotton turns green, it indicates artificial coloring.

Mango Adulteration Test

Adulterant: Calcium carbide (used for artificial ripening)

Test: Place the mango in water. If it sinks, it’s likely naturally ripened. If it floats, it could be artificially ripened using calcium carbide. Additionally, artificially ripened mangoes often have a uniform yellow color on the skin and are hard to touch.

Pomegranate Seeds Adulteration Test

Adulterant: Synthetic dyes

Test: Soak pomegranate seeds in water. If the water turns pink or red, it indicates artificial dyes.

Salt Adulteration Test (Alternative)

Adulterant: White powdered stone

Test: Dissolve salt in water. Adulterants like powdered stone or chalk will settle at the bottom, while pure salt will dissolve completely.

Ginger Adulteration Test

Adulterant: Metanil yellow (artificial dye used to improve appearance)

Test: Rub a piece of ginger with water-soaked cotton. If the cotton turns yellow, metanil yellow is present.

Onion Adulteration Test

Adulterant: Chemical preservatives

Test: Soak onions in water for 15 minutes. If the water changes color or has a strong chemical smell, preservatives may have been used.

Fish Adulteration Test

Adulterant: Formalin (used as a preservative)

Test: Rub a small portion of the fish with a cotton ball soaked in water. If it smells like formaldehyde, formalin has been used to preserve the fish.

Turmeric Root Adulteration Test

Adulterant: Artificial color

Test: Rub turmeric root on a white paper. Pure turmeric will leave a yellow stain, while artificial color will leave a shiny and sticky residue.

Cherries Adulteration Test

Adulterant: Artificial coloring

Test: Soak cherries in water. If the water turns red, it indicates artificial coloring.

Watermelon Adulteration Test

Adulterant: Artificial color injection

Test: Rub the surface of the watermelon slice with a cotton ball soaked in water. If it leaves a red color on the cotton ball, it is artificially colored.

Egg Adulteration Test

Adulterant: Synthetic eggs

Test: Drop the egg into water. A fresh egg will sink, while an old or synthetic egg will float due to the air inside.

Saffron Adulteration Test

Adulterant: Dyed fibers or corn husk

Test: Soak saffron strands in warm water. Pure saffron will release color slowly and the strands will not break. Adulterated saffron releases an immediate deep yellow color and disintegrates quickly.

Peanut Adulteration Test

Adulterant: Lead chromate (for coloring)

Test: Rub peanuts with a wet cotton cloth. If the cloth turns yellow, it indicates lead chromate has been used.

Cashew Nut Adulteration Test

Adulterant: Excessive polishing using chemicals

Test: Soak cashew nuts in water for 10 minutes. If the water turns milky, chemicals might have been used for polishing.

Grapes Adulteration Test

Adulterant: Pesticide residues

Test: Soak grapes in salt water for 10 minutes. Any pesticide residue will float on the surface.

Apple Adulteration Test

Adulterant: Wax coating

Test: Scratch the surface of the apple with a knife. If wax is present, you will notice a waxy residue on the blade.

Cabbage Adulteration Test

Adulterant: Artificial green dye

Test: Peel a few layers of cabbage and soak them in warm water. If the water turns green, it indicates artificial dye.

Carrot Adulteration Test

Adulterant: Artificial red coloring

Test: Soak carrot slices in water for 15 minutes. If the water turns red, the carrots may have been artificially colored.

Potato Adulteration Test

Adulterant: Wax coating

Test: Scrape the potato with a knife. If wax is present, it will leave a white waxy layer.

Cumin Adulteration Test (Alternative)

Adulterant: Grass seeds coated with charcoal

Test: Drop cumin seeds in water. If adulterated, the seeds will leave a black residue on the surface of the water.

Powdered Spices Adulteration Test

Adulterant: Lead chromate (for color)

Test: Add a small amount of the spice powder (e.g., turmeric, chili powder) to water. If it leaves a bright color or heavy sediment, it may contain lead chromate.

Coffee Adulteration Test (Alternative)

Adulterant: Chicory

Test: Mix coffee powder in cold water. Pure coffee will float, while chicory will sink to the bottom.

Fenugreek Seeds Adulteration Test

Adulterant: Foreign seeds

Test: Soak fenugreek seeds in water. Adulterated seeds or foreign particles will float while pure fenugreek seeds sink.

Green Gram (Moong Dal) Adulteration Test

Adulterant: Artificial coloring

Test: Soak green gram in water for 30 minutes. If the water changes color, it indicates the use of artificial dyes.

Corn Adulteration Test

Adulterant: Non-edible color

Test: Rub a damp cloth over corn kernels. If the color transfers, it indicates the use of artificial color.

Lemon Juice Adulteration Test

Adulterant: Synthetic lemon flavor or citric acid

Test: Place a few drops of lemon juice in a glass of water. Synthetic lemon juice will have a chemical taste and often forms an unnatural froth.

Dried Fruits (Raisins) Adulteration Test

Adulterant: Sulfur dioxide (used as a preservative)

Test: Soak raisins in water for 10 minutes. If the water turns cloudy, sulfur dioxide might have been used.

Processed Meat Adulteration Test

Adulterant: Excess water or preservatives

Test: Heat the meat on a pan. If it releases excessive water or shrinks significantly, it indicates the use of preservatives or added water.

Black Pepper Adulteration Test

Adulterant: Papaya seeds

Test: Drop a few peppercorns into water. Papaya seeds will float while real black pepper will sink.

Ajwain (Carom Seeds) Adulteration Test

Adulterant: Grass seeds colored with charcoal dust

Test: Drop ajwain in water. Pure ajwain will sink, and the adulterant will leave a black residue.

Watermelon Adulteration Test (Alternative)

Adulterant: Sugar syrup injection

Test: Place a piece of watermelon in a bowl of water. If the water becomes sweet, it may have been injected with sugar syrup.

Salt Adulteration Test (Alternative)

Adulterant: White powdered stone

Test: Dissolve salt in water. Powdered stone will not dissolve and will settle at the bottom.

Fennel Seeds (Saunf) Adulteration Test

Adulterant: Artificial green color

Test: Rub fennel seeds in your hands. If they stain your palms, artificial color has been used.

Clove Adulteration Test (Alternative)

Adulterant: Exhausted or used cloves

Test: Hold a clove near a flame. Pure cloves will release oil and expand, while adulterated ones will remain the same.

Wheat Adulteration Test

Adulterant: Ergot (a fungal growth)

Test: Soak wheat in water. Ergot-infected wheat will float while healthy grains will sink.

Milk Powder Adulteration Test

Adulterant: Starch

Test: Mix milk powder in water and add iodine. If it turns blue, starch is present.

Papaya Adulteration Test (Alternative)

Adulterant: Formalin

Test: Smell the papaya after washing. If it has a chemical smell, formalin may have been used for preservation.

Peas Adulteration Test (Alternative)

Adulterant: Green synthetic dye

Test: Rub a wet cotton ball on peas. If it turns green, artificial color has been added.

Dry Red Chili Adulteration Test

Adulterant: Artificial red dye

Test: Soak chili in water for 15 minutes. If the water turns red, artificial dye has been used.

Butter Adulteration Test (Alternative)

Adulterant: Vanaspati or margarine

Test: Mix butter in hydrochloric acid and shake. If the mixture turns pink, vanaspati has been added.

Tea Adulteration Test

Adulterant: Iron filings

Test: Pass a magnet through the tea leaves. If iron filings are present, they will stick to the magnet.

Iodized Salt Adulteration Test

Adulterant: Non-iodized salt

Test: Add a few drops of lemon juice to salt. Add iodine to this mixture. If the color changes to blue, the salt is iodized.

Cornflakes Adulteration Test

Adulterant: Iron filings

Test: Pass a magnet over the cornflakes. Iron filings will stick to the magnet if they are present.

Beetroot Adulteration Test

Adulterant: Artificial color to enhance redness

Test: Soak beetroot slices in water. If the water becomes unusually bright red, artificial color has been used.

Bread Adulteration Test (Alternative)

Adulterant: Maida (refined wheat flour) mixed with wheat flour

Test: Mix bread in water and knead it. If it forms a stretchy dough, maida has been used.

Milkshake Adulteration Test

Adulterant: Synthetic flavors or chemicals

Test: Smell and taste the milkshake. If it has a strong artificial smell or aftertaste, synthetic flavoring may be present.

Dates Adulteration Test

Adulterant: Glucose or sugar syrup coating

Test: Soak dates in water. If they leave behind sticky residue, glucose syrup has been added.

Jam Adulteration Test

Adulterant: Synthetic color and flavor

Test: Dilute the jam in water. Pure jam will dissolve smoothly, while artificial additives will leave colored residue.

Tamarind Adulteration Test

Adulterant: Non-edible color or flavoring agents

Test: Soak tamarind in water. If the water changes color or tamarind leaves an odd smell, artificial colors or flavorings might have been used.

Ghee Adulteration Test (Alternative)

Adulterant: Starch

Test: Add iodine to ghee. If it turns blue, starch has been mixed.

Milk Cream Adulteration Test

Adulterant: Starch or synthetic cream

Test: Boil milk cream. Pure cream will produce a uniform texture, while synthetic cream will leave a residue.

Chocolate Adulteration Test

Adulterant: Excessive vegetable oils

Test: Rub chocolate between your fingers. If it leaves an oily residue, it contains excessive vegetable oils.

Olives Adulteration Test

Adulterant: Artificial color

Test: Soak olives in warm water. If the water changes color, artificial coloring may have been used.

White Rice Adulteration Test

Adulterant: Plastic rice

Test: Boil rice. If it smells like burnt plastic, it may contain synthetic rice grains.

Grapes Adulteration Test (Alternative)

Adulterant: Non-edible wax

Test: Soak grapes in warm water. If wax is present, it will appear as a white layer.

Apple Cider Vinegar Adulteration Test

Adulterant: Synthetic vinegar or artificial flavoring

Test: Smell the vinegar. If it has a chemical odor, synthetic vinegar may have been used.

Spices (Alternative Test)

Adulterant: Non-edible fillers

Test: Rub the spice powder between your fingers. If it feels gritty, non-edible fillers may have been mixed in.

Incorporating simple food adulteration tests into daily routines can significantly enhance the safety of what we eat. These tests are inexpensive, easy to perform, and offer a quick method to identify common adulterants in household food items. By staying vigilant and using readily available tools like water, iodine, or lemon juice, consumers can ensure the quality of their food and reduce the risk of health complications caused by adulteration. Moreover, raising awareness about these practices empowers more people to make informed choices and pushes for stricter food safety regulations. In a world where food adulteration remains prevalent, taking such proactive steps at home is crucial for safeguarding our health and well-being.