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Black pepper, which is also known as the 'King of Spices', is a staple in kitchens across the world. The spice stands out because of its pungent, earthy, hot flavour and its ability to blend smoothly with savoury and sweet dishes. However, as traders want to increase their earnings, this priceless spice is getting adulterated.
The chemicals and synthetic materials are dangerous to your health in addition to lowering the culinary value of the spice. The Food Safety and Standards Authority of India (FSSAI) has recently issued helpful instructions to assist consumers in identifying contaminated black pepper in their homes in recognition of this developing concern. Below are the detection methods you can easily perform in your kitchen.
Black Pepper Adulteration
The act of adding inferior or less expensive ingredients to a food product in order to increase volume or profit at the expense of quality is known as adulteration. Black peppercorns are often contaminated with substances like papaya seeds, chalk powder, stones, or artificial colours to increase weight and improve appearance. Among them, papaya seeds and dried blackberries are two of the most common.
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Due to their similar size and colour, dried blackberries are mostly confused with black pepper; however, they are lighter and do not add any flavour or nutritional benefit. On the other hand, papaya seeds differ greatly in texture and flavour, even if they may seem similar in size and shape. These alternatives lack the essential oils, piperine, and other bioactive substances that give pepper its distinct pungency and health advantages. Adulteration usually occurs at manufacturing phases when volume makes eye inspection difficult.
Detection Methods
Test 1: The Finger Press Test For Dried Blackberries Detection
On a flat, hard surface, such as a cutting board or table, spread a small amount of black pepper. Try to crush them with your thumb or index finger, applying firm pressure. Due to their robust, woody structure, real peppers are difficult to crush with just finger pressure; they usually stay whole or may split but keep their structure. On the other hand dried blackberries employed as adulterants, are softer and will crush more readily under the same pressure.
Test 2: The Paper Test For Papaya Seed Detection
For this test take a small quantity of black pepper and spread it on a piece of white paper. Examine individual peppers closely with a normal magnifying glass. The unadulterated ones are distinguished by their dark, wrinkled surface. When bitten, they taste spicy and release the strong, pungent aroma of the spice. In contrast, the adulterated ones i.e. papaya seeds have a greenish-brown or blackish-brown colour which has a smoother and more uniform appearance. It usually has an oval shape. When tasted, they have a slightly bitter and mustard-like flavour.
Consumer Awareness
To ensure the quality of black pepper, paying attention to where and how you buy your spices is crucial. Always purchase from reliable vendors who follow quality control procedures and safety regulations. Also, check the quality certificates and product reviews before buying. Additionally, utilise basic tests like those suggested by the FSSAI to periodically inspect frequently used spices at home kitchens.
