Understanding the Adulteration of Golden Spice Turmeric (Curcuma longa)
Ashok Kumar Rath
Faculty of Agriculture and Allied Sciences, C.V. Raman Global University, Bhubaneswar, Odisha (752 054), India
Deepika Dipanjali Mohapatra
Faculty of Agriculture and Allied Sciences, C.V. Raman Global University, Bhubaneswar, Odisha (752 054), India
Ashish Soreng
Faculty of Agriculture and Allied Sciences, C.V. Raman Global University, Bhubaneswar, Odisha (752 054), India
Arpit Kullu
Faculty of Agriculture and Allied Sciences, C.V. Raman Global University, Bhubaneswar, Odisha (752 054), India
Swetalina Mohapatra
Faculty of Agriculture and Allied Sciences, C.V. Raman Global University, Bhubaneswar, Odisha (752 054), India
Subhalakshmi Sahoo
Faculty of Agriculture and Allied Sciences, C.V. Raman Global University, Bhubaneswar, Odisha (752 054), India
Jyoti Prakash Sahoo*
Faculty of Agriculture and Allied Sciences, C.V. Raman Global University, Bhubaneswar, Odisha (752 054), India
DOI: NIL
Keywords: Adulteration, Contamination, Safety, Turmeric
Abstract
Turmeric, known as the "golden spice" of India, is valued for its vibrant color, unique flavor and numerous health benefits. However, the spice is frequently adulterated with fillers, synthetic dyes and mislabeling of origin. These practices compromise the purity and quality of turmeric, posing health risks and economic consequences. This article explores the causes and effects of turmeric adulteration, as well as the methods used to detect adulterants. Strategies to ensure the purity of turmeric, such as purchasing from trusted sources and visual inspection, are also discussed. Overall, safeguarding the purity of turmeric is essential to protect public health and maintain consumer trust in the market.
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Reference
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