Common Adulteration in Indian Spices
Spice adulteration has been a documented food safety issue in India for decades. Here's an overview of the most common practices across popular spices.
Common Adulteration in Indian Spices
Spice adulteration has been a documented food safety issue in India for decades. Here's an overview of the most common practices across popular spices.
Last reviewed: 2026 | Reviewed by Haryana Brothers Editorial Team
Quick Answer
Common spice adulteration includes artificial colorants in turmeric and chilli powder, brick powder or sawdust as bulking agents, and starch fillers in ground spice blends — practices that FSSAI actively monitors and tests for through regular market surveys.
Spice-by-Spice Common Adulterants
- Turmeric: Metanil Yellow or lead chromate, used to enhance yellow color.
- Red chilli powder: Brick powder, salt, or Sudan dyes, used as bulking agents or color enhancers.
- Black pepper: Papaya seeds, sometimes used as a cheaper bulking substitute.
- Ground spice blends (masalas): Starch or other fillers, sometimes used to reduce cost per unit weight.
Why This Keeps Happening
Spice adulteration is generally driven by cost-cutting — fillers and colorants are cheaper than the genuine spice, and can be difficult for consumers to detect without testing, especially once ground into powder form.
What Regulators and Consumers Can Do
FSSAI conducts periodic surveys and testing of spices in the market, and consumers can support safer practices by buying from FSSAI-licensed, transparent brands and reporting concerns to FSSAI's compliance system.
Frequently Asked Questions
Which Indian spice is most commonly adulterated?
Turmeric and red chilli powder are among the most frequently cited in food safety surveys, largely due to their bright natural colors being easy targets for cheap synthetic dye substitution.
How can I report suspected spice adulteration?
You can report concerns to FSSAI through the Food Safety Compliance System at foscos.fssai.gov.in or their helpline at 1800112100.