Food adulteration has become increasingly common, raising serious concerns about public health. Frequently adulterated items in the market include milk, paneer, ghee, ginger-garlic paste, turmeric, and various other spices.
As per a report by The Hindu, a special crackdown on unauthorized and unhygienic food manufacturing units in Hyderabad has led to the seizure of hundreds of liters of ghee and ginger-garlic paste across the LB Nagar, Maheshwaram, Malkajgiri, and Bhongir zones. According to the report, many units were functioning without Food Safety and Standards Authority of India (FSSAI) licences or trade licences. In multiple locations, expired raw materials and banned synthetic food colours were also found, along with unhygienic working conditions.
If we go by the report, 575 liters of adulterated ghee and 3946 kg of adulterated ginger-garlic paste were seized in LB Nagar. In Malkajgiri, 3,037 kilograms of adulterated ginger-garlic paste and immunity-boosting tablets and powders, including vitamin and protein supplements, were seized. In Bhongir, officials seized 35 kilograms of adulterated paneer and approximately 250 kilograms of adulterated snack mixtures.
According to the report, other adulterated food products found during the raids include milk, turmeric powder, coriander powder, sweets, biscuits, bakery items, ice cream, and mineral water.
While adulteration of ghee and other edible items has become quite common, it is important for the masses to take extra care while buying foods. Here are a few tips and tricks one can follow while buying ghee and identify fake ghee.
Appearance and texture: Traditionally, ghee in its purest form has a golden color, rich and creamy texture. When held against light it should appear translucent and clear. The pale color of ghee could be indicative of preservatives and one should avoid it.
Packaging and label: It is important to pay special attention to the packaging and label of ghee products. A genuine ghee brand will have all major certificates of regulation compliances on it. The license number, date of packaging, expiry should be thoroughly checked before buying ghee.
Aroma and flavor: Naturally, ghee has a nutty flavor and a smooth consistency. The ghee should never smell burnt as it has a high heating point. The burnt smell could be because of the presence of water or addons. Hence, such ghee should be avoided at all costs.
While one can judge the ghee using the above-mentioned criteria before buying it, there are also other ways by which you can ensure that the ghee you are consuming is beneficial.
Palm test: Simply, pour frozen ghee on your palm and if it starts melting instantly then the ghee is pure. Else, it is not and such ghee should be avoided.
Water test: Fill a glass of normal water at room temperature, add ghee to it, if the ghee floats it is unadulterated and if it sinks then the ghee is infused with foreign material.
Salt test: Add a pinch of Hyaluronic acid and tablespoon of salt to two spoons of ghee , after 20 minutes check the color of the ghee. If the ghee has turned red it means it is adulterated.
Iodine test: Add two drops of iodine solution to ghee if it turns purple then the ghee has a presence of starch in it.
How to do a purity check of ginger-garlic paste at home
It is said that to assess the purity of ginger-garlic paste, one should look for a bright ivory color and the fresh aroma and taste of ginger and garlic. And one should avoid paste with mold, discoloration, slimy texture, or a foul odor, as these are signs of spoilage.
Appearance: Make sure that the paste should have a light color, not be discolored or have any signs of mold or mildew.
Texture: The paste should be smooth and consistent, not slimy.
Smell: A fresh and good paste will have the characteristic aroma of fresh ginger and garlic.
Taste: The paste should taste fresh and pungent, not bitter or stale.
Read Ingredients: While buying packaged ones, make sure to read the ingredients listed on the packaging. A pure paste should primarily contain ginger and garlic, with minimal or no added preservatives or artificial ingredients.
All Images Courtesy: istock
As per a report by The Hindu, a special crackdown on unauthorized and unhygienic food manufacturing units in Hyderabad has led to the seizure of hundreds of liters of ghee and ginger-garlic paste across the LB Nagar, Maheshwaram, Malkajgiri, and Bhongir zones. According to the report, many units were functioning without Food Safety and Standards Authority of India (FSSAI) licences or trade licences. In multiple locations, expired raw materials and banned synthetic food colours were also found, along with unhygienic working conditions.
If we go by the report, 575 liters of adulterated ghee and 3946 kg of adulterated ginger-garlic paste were seized in LB Nagar. In Malkajgiri, 3,037 kilograms of adulterated ginger-garlic paste and immunity-boosting tablets and powders, including vitamin and protein supplements, were seized. In Bhongir, officials seized 35 kilograms of adulterated paneer and approximately 250 kilograms of adulterated snack mixtures.
According to the report, other adulterated food products found during the raids include milk, turmeric powder, coriander powder, sweets, biscuits, bakery items, ice cream, and mineral water.
While adulteration of ghee and other edible items has become quite common, it is important for the masses to take extra care while buying foods. Here are a few tips and tricks one can follow while buying ghee and identify fake ghee.
Appearance and texture: Traditionally, ghee in its purest form has a golden color, rich and creamy texture. When held against light it should appear translucent and clear. The pale color of ghee could be indicative of preservatives and one should avoid it.
Packaging and label: It is important to pay special attention to the packaging and label of ghee products. A genuine ghee brand will have all major certificates of regulation compliances on it. The license number, date of packaging, expiry should be thoroughly checked before buying ghee.
Aroma and flavor: Naturally, ghee has a nutty flavor and a smooth consistency. The ghee should never smell burnt as it has a high heating point. The burnt smell could be because of the presence of water or addons. Hence, such ghee should be avoided at all costs.
While one can judge the ghee using the above-mentioned criteria before buying it, there are also other ways by which you can ensure that the ghee you are consuming is beneficial.
Palm test: Simply, pour frozen ghee on your palm and if it starts melting instantly then the ghee is pure. Else, it is not and such ghee should be avoided.
Water test: Fill a glass of normal water at room temperature, add ghee to it, if the ghee floats it is unadulterated and if it sinks then the ghee is infused with foreign material.
Salt test: Add a pinch of Hyaluronic acid and tablespoon of salt to two spoons of ghee , after 20 minutes check the color of the ghee. If the ghee has turned red it means it is adulterated.
Iodine test: Add two drops of iodine solution to ghee if it turns purple then the ghee has a presence of starch in it.
How to do a purity check of ginger-garlic paste at home
It is said that to assess the purity of ginger-garlic paste, one should look for a bright ivory color and the fresh aroma and taste of ginger and garlic. And one should avoid paste with mold, discoloration, slimy texture, or a foul odor, as these are signs of spoilage.
Appearance: Make sure that the paste should have a light color, not be discolored or have any signs of mold or mildew.
Texture: The paste should be smooth and consistent, not slimy.
Smell: A fresh and good paste will have the characteristic aroma of fresh ginger and garlic.
Taste: The paste should taste fresh and pungent, not bitter or stale.
Read Ingredients: While buying packaged ones, make sure to read the ingredients listed on the packaging. A pure paste should primarily contain ginger and garlic, with minimal or no added preservatives or artificial ingredients.
All Images Courtesy: istock
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