Authors : Gayathri Mani; A.S. Manasie

Volume/Issue : Volume 10 - 2025, Issue 9 - September

Google Scholar : https://tinyurl.com/bpaj4zz8

Scribd : https://tinyurl.com/mrshc95y

DOI : https://doi.org/10.38124/ijisrt/25sep1434

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Abstract : Concern over spice adulteration is on the rise in India, where new reports suggest that 15–25% of the spices sold are tainted. This review examines the different kinds of spice adulteration that are common in India, such as flavor, color, substitution, non-edible ingredient, and quality degradation. With an emphasis on the possible dangers of eating tainted spices. In addition to lowering the quality and flavor of spices, adulteration puts consumers at serious risk for long-term health problems, gastrointestinal disorders, and exposure to harmful substances (choudhary, et al.) Enforcement issues still exist in spite of regulatory frameworks such as the food adulteration prevention act and the Food Safety and Standards Authority of India (FSSAI). Stricter enforcement of regulations, consumer education, technology advancements, and assistance for farmers are all necessary to combat this problem. keeping India's rich culinary legacy, keeping economic stability, and protecting public health all depend on combating spice adulteration (sahoo, jyoti, samal, & kailash, 2024).

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