Which spices are most commonly counterfeited in stores
Photo: Which spices are most commonly counterfeited in stores (pixabay.com)
Spices are an integral part of cooking, adding vibrant flavor and aroma to dishes. However, with the growing popularity of seasonings, the number of counterfeits on store shelves is also increasing. Unscrupulous producers use cheaper substitutes, mix spices with additives, or even color them with artificial dyes to increase their profits.
Which spices are most often counterfeited? Read more in the material by RBC-Ukraine.
Saffron – most expensive spice in the world
Saffron is one of the most valuable spices, as it is made from the stigmas of the crocus flower, which are hand-picked. Due to its high price, counterfeit saffron is commonly found on the market. Fraudsters add dried parts of other plants, such as marigold or turmeric, and color them bright red to imitate the genuine product.
How to spot a counterfeit? Genuine saffron has a strong aroma with honey and floral notes, and its stigmas soften in water, coloring it golden. If the spice dissolves quickly or the water turns red, it’s a sign of a fake.
Turmeric – yellow dye with unexpected additives
Turmeric is popular in Asian cuisine and known for its health benefits. However, unscrupulous producers add flour, starch, or even chalk to increase its weight. Additionally, artificial dyes may be used to enhance its color, which may not always be safe for health.
How to check? Simply dissolve a small amount of turmeric in water. If a white sediment forms at the bottom, it indicates that foreign additives have been added to the product.
Ground pepper – cheap analogs instead of the real product
Black, white, green, and red pepper are often counterfeited, especially in ground form. The most common fakes involve the addition of ground seeds, husks, or even pepper processing waste. As a result, the spice loses its aroma and pungency.
How to spot a counterfeit? It’s best to buy pepper in whole peppercorn form and grind it just before use. If you buy ground pepper, pay attention to its aroma – it should be rich and spicy.
Cinnamon – cassia instead of Ceylon cinnamon
Many people don’t know that two types of cinnamon are sold on the market: Ceylon and cassia. Ceylon cinnamon is more expensive and has a delicate, sweet flavor, while cassia is sharper and more bitter. Unscrupulous producers often pass off the cheaper cassia as real cinnamon, misleading consumers.
How to differentiate? Ceylon cinnamon has a light brown color and consists of thin, multi-layered rolls, while cassia is darker and has a thicker bark layer.
Vanilla sugar – synthetic vanillin substitute
Natural vanilla is an expensive spice, so it is often counterfeited by replacing it with synthetic vanillin. This product lacks the complex aroma of true vanilla and may contain artificial flavor enhancers.
How to check? Natural vanilla has dark specks and a complex, multi-layered aroma. If the product lists "vanillin" rather than "vanilla," it is a synthetic alternative.
How to avoid buying counterfeit products?
To avoid counterfeit products, follow these tips:
- Buy spices from trusted producers and specialty stores.
- Prefer whole spices (peppercorns, vanilla pods) over ground ones.
- Read the product ingredients and avoid artificial dyes and preservatives.
Sources: State Service of Ukraine on Food Safety and Consumer Protection website, Eat This, Not That, Eating Well.
