DETECTION OF FOOD ADULTERATION IN SAFFRON

ADULTERANT

1. Maize fibres dried, coloured and scented.

TEST

1. Genuine saffron is tough. Spurious saffron will be brittle and break easily.

2. Genuine saffron dissolves easily in water giving the aroma of saffron. If the water extract is dried and a rod dipped in sulphuric acid is drawn across the surface, a blue colour which immediately turns purple and then reddish brown indicates pure saffron.

DETECTION OF ADULTERATION IN CLOVES, CHILLI POWDER, COFFEE AND CINNAMON

CLOVES

ADULTERANT: Essential oils may have been removed

TEST: If so, the cloves will be shrunken in appearance.

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CHILLI POWDER

ADULTERANT: Saw dust and colour may be added.

TEST: Sprinkle on the surface of a glass of water. Wood shavings float and added colour will colour the water.

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COFFEE

ADULTERANT: Chicory

TEST: Shake a small portion in cold water. Coffee will float while the chicory will sink staining the water a brownish red.

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CINNAMON

ADULTERANT: Cassia bark which resembles cinnamon in taste and odour.

TEST: Added colour may come off in water.

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