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The Indian food market, bustling with an incredible array of flavours, aromas, and textures, mirrors the cultural and culinary diversity of the country itself. From fresh fruits and vegetables to spices, oils, and grains, the markets provide a vibrant snapshot of regional tastes and eating habits, and they are integral to the way Indians connect with food.
However, alongside the charm of traditional open-air markets and the ease of more modern grocery chains lies an unfortunate reality, food adulteration. Many vendors and middlemen use adulteration as a way to increase profit margins by blending or substituting costly ingredients with cheaper ones, sometimes without obvious changes to appearance or taste.
Honey
Honey is one of the most commonly adulterated foods in Indian markets, often blended with sugar syrups, jaggery syrup, or high fructose corn syrup. These additives mimic honey’s texture and sweetness, making it difficult for consumers to detect. The adulteration process reduces honey’s natural health benefits, compromising its purity and quality. Despite labels claiming purity, some products contain only a fraction of real honey.
Milk
Common adulterants in milk include water, which dilutes its nutrients, as well as harmful substances like detergents, starch, and urea to enhance texture and taste artificially. Some even add preservatives that may harm the digestive system. Adulteration practices compromise the quality of milk, leaving consumers vulnerable to health issues such as food poisoning, gastrointestinal discomfort, and more severe long-term effects from chemical additives.
Spices
In spices markets, most adulteration occurs through the common practice of including mixing in artificial colourants, fillers, and even harmful substances like brick powder or lead chromate to enhance colour. For example, turmeric is often laced with toxic yellow dyes, while chilli powder can contain artificial red colouring. Such adulteration, aimed at reducing costs or intensifying colour, compromises flavour and poses health risks, making it essential for consumers to buy from trusted sources and remain vigilant.
Ghee
Ghee, a staple in Indian cooking, is unfortunately also one of the adulterated food items can be found in markets. Genuine ghee, made from pure milk, has a rich aroma and smooth texture. However, many sellers dilute it with cheaper oils or animal fats to increase profit margins, compromising quality and taste. Often, vanaspati (hydrogenated vegetable oil) is mixed into ghee, affecting its purity and nutritional benefits. It’s essential to check for certified brands or reliable sources to ensure authentic ghee.
Salt
Adulteration in salt typically involves mixing cheaper materials like chalk powder, white sand, or washing soda, which not only lowers quality but can also pose health risks. These additives can be difficult to detect by sight alone, making it essential to buy salt from trusted brands or verify purity at home. This practice is often driven by profit motives, compromising the safety and well-being of consumers.
Coconut Oil
Coconut oil is adulterated and often tampered with cheaper oils like palm or mineral oils to reduce costs. This compromises the purity, nutritional value, and health benefits that pure coconut oil offers. Adulterated coconut oil may even pose health risks, including digestive and skin issues. Spotting pure coconut oil can be tricky, so consumers should watch for quality certifications, and a solidified texture in cooler temperatures, which often indicates purity.
