Spice adulteration is the fraudulent addition of foreign matter, exhausted plant material, fillers or unauthorised dyes to a spice in order to increase weight or imitate quality, posing food safety and commercial risks.
In trade practice
Detection relies on a combination of microscopy to identify foreign plant tissues, ash and acid-insoluble ash values to reveal mineral fillers, and HPLC or spectrophotometric tests for unauthorised colourants such as Sudan dyes. Codex Alimentarius standards and ISO spice specifications define purity criteria and test methods for individual spices. Buyers typically require a certificate of analysis from an accredited laboratory and may commission independent testing on arrival. Paprika and chilli products are among the most frequently adulterated spices reported in EU rapid alert notifications.
In a specification
A specification addresses adulteration risk by stating minimum purity criteria, prohibited additives, required test methods and the accreditation standard the testing laboratory must hold.