How to Spot the Differences between Real Spices and Fake Spices


Spices have the ability to enhance the taste of any mundane dish and make it lip-smacking. Some dishes are extremely popular just because of the variety of spices used in its preparation.

In one of our previous blogs, we talked about fake turmeric. It is observed that these days, people are selling adulterated spices and a lot of people are falling sick after consuming them. Through this blog, we will talk about other spices and the ways of distinguishing real spices from fake spices.

1. Cinnamon
As a rule, Chinese cassia is frequently sold rather than cinnamon. Even though they resemble each other, Cassia has a weaker fragrance and the sticks are thicker and coarser. They additionally tend to be twisted majorly from one side. Ground cinnamon can be easily distinguished from cassia by including a drop of iodine into the powder. In the event the spice turns blue, it is cassia.

2. Dark peppercorn
Whenever squashed, a new dark peppercorn parts into huge pieces, leaving an insignificant greasy follow. On the off chance that it is of a low quality, it will be exceptionally dry, if it is old, it will disintegrate into little parts when pounded. White pepper ought to be smooth and somewhat coffee-coloured. If it is excessively white it will probably be faded. White peppercorns don’t have shells.

3. Ginger root
Ginger root is usually smooth, hard, wrinkle-free and has a thin skin. If the ginger is wrinkled or soft, at that point it is stale. Settle on a ginger root that doesn’t have excessively numerous developments so that the pulp does not have many coarse strands.

4. Ground turmeric
Some of the time ground turmeric is supplanted with hued enhanced flour. Gratefully, this is anything but difficult to perceive. If you break up the powder in water, common turmeric won’t frame whitish stains at first glance. The entire base of turmeric is yellow or orange. The skin is thin, and its inside is brilliant. The root shouldn’t be delicate or wrinkled.

5. Star Anise
Star anise ought to be separated into 8 sections containing glossy seeds. On the off chance that they get harmed, it will discharge some sleek fluid. Though if the stars are excessively weak or excessively dim, it’s old or of low quality.

6. Cardamom
Cardamom pods ought to be expansive, their shading, olive or greenish. If it has all the earmarks of being splendid green, artificial colours may have been utilized. If it seems yellow, it was wrongly dried or is exceptionally old.

7. Nutmeg
Nutmeg is huge, oval and has a ton of wrinkles inside. Counterfeit nutmeg is a more prolonged shape and has fewer wrinkles when cut.

8. Clove
Clove buds ought to be darker with heads of a lighter shading than the stalks. It has a solid smell and has a somewhat intense taste. Lower the buds into the water to decide the freshness. Fresh cloves drift vertically, while old ones’ float on the surface of the water.

9. Vanilla pods
Vanilla pods hold their flavour for quite a while. If they are of a decent quality, they ought to have twists at their closures. They show up chocolate in shading, ought to be adaptable and fluctuate in estimate from 15 to 25 cm (6-10″) long. Regardless of whether they are not of the best quality, the smell of vanilla is yet solid, dissimilar to its manufactured simple, vanillin.

10. Saffron
Normal saffron is exceptionally costly, implying that if you stumbled over saffron at a decent value, it is likely phoney, produced using turmeric, safflower or dried beetroot. Genuine saffron ought to be of a rich burgundy or dull red shading. Whenever ground, saffron ought to have a fine surface. On the off chance that broke up in water, it will leave colour following 15 minutes.