Whether you’re making the spiciest curry or a simple spaghetti bolognese, no home cook would be happy without a well-furnished spice rack.
But experts now warn that you might be adding more than a little kick to your dinner when you reach for the chilli powder.
Seven of the most popular herbs and spices sold in UK supermarkets have been found to be bulked out with cheap alternatives.
Worryingly, this includes everything from coloured chalk to toxic lead-based dyes.
Some of these fraudulent flavourings even contain chemicals that could increase your risk of cancer or lead to fatal allergic reactions.
Experts warn that seven of the most common seasonings in your cupboard might be fakes
What is spice fraud?
When buying spices, you might think that what it says on the label is what you are getting.
While this is the case most of the time, there is a growing concern that some unscrupulous producers are bulking out their products with other ingredients.
Spices are often produced only in specific regions, are extremely expensive for their weight, and are generally sold as highly pigmented powders.
The combination of these factors means that spice fraud is easy to do, hard to detect and extremely profitable.
A study of herbs and spices carried out by the European Commission between 2019 and 2021 tested 1,885 seasoning samples.
After nearly 10,000 different laboratory tests, the commission found that 17 per cent of all the herbs and spices tested contained some form of suspicious adulteration.
Likewise, a study undertaken by the Food Safety Agency in the UK this year found that as much as 13 per cent of some spices were faked.
Dr Terry McGrath, chief scientific officer for leading food testing company Bia Analytical, told MailOnline: ‘With the larger retailers implementing risk mitigation strategies it is less common.
‘However, you will still find it in less well-controlled supply chains; for example, smaller retailers without the capability or quality processes to assess the risk.’
What makes this concerning is not just that customers aren’t getting what they pay for. Some of the additives can be acutely toxic in high doses or even have long-term effects such as increased cancer risk.
Since the doses are generally low, these effects may never be noticed, but a bigger risk is posed by allergic reactions.
The EU study concluded: ‘A serious threat could be an allergic reaction to an allergenic ingredient that has not been declared on the label.’
Some spices have even been found to contain crushed nut or peanut shells which can cause fatal allergic reactions in some people.
So, with those risks in mind, these are the seven spices which most likely to be faked.
A study from the European Commission found that up to 40 per cent of some types of herbs and spices were ‘suspicious’ of having been adulterated
Most spices in Europe are exported from outside of the European Union where laxer food regulations and unclear supply chains create a greater risk of fraud
Saffron
The fine, delicately flavoured threads of saffron are among the most valuable spices by weight.
To produce saffron, the stigmas of the saffron crocus must be delicately separated from each individual flower.
According to researchers from the University of Vermont, it can take as many as 160,000 flowers to produce a single kilogram of the spice.
Combined with the fact that the world’s two largest producers are Iran and Afghanistan, this results in an extremely volatile market which is ripe for fraud.
EU investigations showed that as much as 11 per cent of saffron on the market had been adulterated in some way.
The majority of the world’s saffron is produced in Iran and Afghanistan (pictured) where political instability and conflict lead to wildly fluctuating prices which create a motivation to sell fake spices
Often, this involves adding natural or artificial dyes to improve the appearance of inferior produce or to give other products like silk from corn husks a saffron-like appearance.
These dyes are generally harmless but investigations have revealed some batches of saffron contaminated with Sudan dyes – industrial dyes used to colour oils and waxes.
These dyes are banned from food products due to their toxicity and potential carcinogenic effects.
To test for fake saffron, many recommend placing a small amount of the fronds in cold water.
Since the pigments in saffron dissolve less readily in water than some cheap synthetic dyes you should be able to see a difference in their reactions.
Real saffron will slowly give up its colour in water. Fake saffron which has been dyed with water-soluble pigments will colour cold water much faster (stock image)
Real saffron will only colour cold water faintly after a minute or so, whereas fake saffron will quickly release its pigments and dye the water red.
After they have soaked, real saffron will also maintain its red colour while the corn silk in some very cheap fakes may lose its colour.
However, experts warn that this test isn’t foolproof, so you still can’t be quite sure that the saffron is real.
Dr McGraph says: ‘Consumers need to be careful when interpreting results of at-home tests.
‘Dissolving in water will only work if the dye is water-soluble, which not all of them are.’
Black pepper
Pepper is one of the most commonly used spices in any kitchen, but that doesn’t mean it is protected from being faked.
Out of the 421 samples tested by the European Commission, 70 were found to have been bulked out with rice, grains, ‘non-declared plant material’, and even ash.
Nor are whole peppercorns a safer choice, since some dodgy producers will contaminate their products with similar-looking alternatives, including dried berries and papaya seeds.
Black pepper is one of the world’s most commonly used spices but studies have shown that this common flavouring is often adulterated with cheaper waste seeds such as papaya (stock image)
Although papaya seeds look similar from the outside and even have a similar taste, they can cause stomach problems ranging from cramps to constipation.
For this reason, people are advised not to eat more than a teaspoon of papaya seeds per day.
Since papaya seeds are more buoyant than peppercorns you should be able to spot fakes by adding a tablespoon of the spice to a glass of water.
Real peppercorns will sink to the bottom of the glass, while any other added seeds will float.
The Food Safety and Standards Authority of India (FSSAI) also suggests trying to crush some of the seeds with your thumb.
Real pepper will be hard to crush, while any fake seeds should crumble or crack easily.
Papaya seeds have a similar taste to pepper but cause digestive issues ranging from constipation to stomach cramps. People should avoid eating more than one teaspoon of papaya seeds per day (stock image)
Real peppercorns (right) will resist being crushed by your hand and will not crumble. Fake pepper (left) will crumble when pressed
Oregano
This popular European seasoning is the most frequently adulterated herb sold in the UK.
A study conducted by the Food Standards Authority found that 27 per cent of dried oregano tested was below par.
Some jars contained insect fragments, small pieces of synthetic fibre and, in one instance, an ‘excessive’ amount of lead.
While some of those cases may be indicative of poor quality rather than deliberate fakery, investigations have also found clear cases of fraud.
In the EU’s 2021 study, almost half (48 per cent) of all samples were suspected of being adulterated – usually with olive leaves.
In some cases, samples of oregano were found to be up to 25 per cent olive leaf.
An EU-wide study found that 48 per cent of all oregano samples had been contaminated with other plant matter (stock image)
Unfortunately, unless you opt to buy fresh herbs there is very little you can do to spot the frauds.
Dr McGraph told MailOnline that consumers ‘would not be able to tell’ if their herbs had been bulked up with unknown plants.
‘It is easy to fool the senses by adding oleoresin – an extract from herbs and spices which holds flavour and smell,’ he explained.
‘Ground forms or oregano would be difficult to tell from sight if there was any additional plant matter added.’
To avoid being duped, the best thing to do is to stick to sources you can trust who are able to supervise their supply chains.
Dr McGraph adds: ‘Consumers shouldn’t need to worry about it if they are buying from reputable sources, such as mainstream supermarkets.’
Most commonly, oregano is bulked out with the leaves from olive trees which grow well in oregano-producing regions such as Spain (pictured)
Cumin
Just like black pepper, cumin can be adulterated in both its powdered and whole forms.
What makes this form of spice fraud so troubling is that cumin is often bulked out with compounds which can trigger allergic reactions.
About five per cent of cumin samples tested in the EU in 2021 were found to contain excessively high levels of mustard.
While this spice is harmless for most people, mustard can trigger a severe allergic reaction in some and is regarded as a food allergen.
Even more dangerously, studies have found samples of cumin which have been bulked out with the shells of peanuts, pecans and walnuts which can trigger fatal anaphylactic reactions.
Whole cumin has been found to contain seeds from other plants and grasses coloured with dye and even ash (stock image)
In 2015, the Food Standards Agency launched an urgent inquiry and warned those with nut allergies to be very careful using cumin after a poor crop led to a rise in fraud.
Dr McGraph warns that at-home testing for this form of contamination is largely impossible and advises that customers should focus on purchasing their spices from reputable retailers.
In some cases, cumin seeds have been found to contain unidentified seeds coloured with ash.
Shockingly, almost a third of all suspicious samples collected in the EU were found to contain ash to levels in excess of the legal limit.
To check for this common form of fraud, the FSSAI suggests taking some cumin seeds and rubbing them into the palm of your hand.
If there are any seeds which have been dyed or coloured with ash this will rub off and leave a dark stain on your hands.
Real cumin seeds won’t leave any residue on your hands when rubbed (right). If your seeds have been dyed or contaminated with ash they will leave a dark stain on your palms (left)
Turmeric
Thanks to its anti-inflammatory benefits, the powdered root of the turmeric plant can now be found in a wide range of pills, shots and smoothies in shops across the UK.
But with a global market value worth more than $4 billion (£3.05bn) it is unsurprising that this international enthusiasm has attracted fraudulent producers.
If you want to ensure you get the purest and most beneficial turmeric, you might be tempted to opt for the priciest brands.
However, Dr McGraph warns that this is not the best idea – especially if you are shopping online.
Dr McGraph says: ‘Price isn’t necessarily an indicator of authenticity at the consumer level.
The global market for turmeric root is valued at more than £3.05 billion. This has created a massively profitable market for fraud (stock image)
‘Consideration should be made when purchasing online as there is little to no supply chain visibility, which provides opportunities for fraud.’
Fortunately, we can use a little bit of at-home chemistry to spot one of the most common contaminants.
As disgusting as it sounds, studies have found that turmeric powder often contains yellow chalk.
At low concentrations, this doesn’t affect the taste or the appearance of the spice so is extremely difficult to detect.
Luckily, the calcium carbonate in chalk will react with some acids to produce salt, water, and bubbles of carbon dioxide.
Turmeric is often contaminated with yellow chalk which will react with the acid in vinegar or drain cleaner by producing bubbles (left). If your turmeric doesn’t react you know it does not contain any chalk
To see if there is chalk in your turmeric, take a spoonful of the powder and add this to a tall glass or test tube, if you happen to have one.
Then, add an equal amount of strong white vinegar or hydrochloric acid drain cleaner.
If you are going to use drain cleaner rather than vinegar, it is essential that you take care when handling this dangerous chemical and wear appropriate eye protection.
If the spices have been contaminated with chalk you should begin to see small bubbles of CO2 begin to form, while unadulterated turmeric will not react.
Cinnamon
The majority of cinnamon sold in the US is actually the bark of the cassia tree (pictured). This is technically cinnamon but it is not true cinnamon (stock image)
Fake cinnamon is so common that there is a chance you may never have even had the real thing.
Genuine cinnamon, or Ceylon cinnamon, comes from the inner bark of the Cinnamomum verum tree.
However, in the US the majority of spice sold under the name ‘cinnamon’ is actually cassia bark from the Cinnamomum aromaticum tree.
Cassia bark is still technically a type of cinnamon and so can be sold under the name, but it is not true cinnamon and has a very different flavour.
While true cinnamon has a sweet, nuanced and aromatic flavour, cassia has a far more robust, spicy taste.
True cinnamon only comes from the Cinnamomum verum tree (pictured) which grows in tropical countries. True cinnamon contains much lower levels of the toxic compound coumarin than cassia bark
One of the biggest differences is that cassia bark contains a much higher level of a compound called coumarin which can be toxic in high doses and is regarded as a possible carcinogen.
In sensitive individuals, even relatively small doses is coumarin can lead to health complications, including liver damage according to the German Federal Institute for Risk Assessment.
Thankfully, true cinnamon is easy to distinguish from cassia through a quick inspection.
True cinnamon is thin and delicate and can easily be rolled or wrapped around a pencil.
Cassia, on the other hand, is thicker, harder to break and will look more like a rough cylinder than a rolled cigar when dried.
Chilli powder
With its bright red colour and fiery taste, you might think that real chilli powder would be unmistakable.
However, just like with the other spices on this list, food fraudsters have found ways of cutting down their costs.
One of the more common ways that scammers try to boost their profits is by adding dyes to improve the apparent quality of the spices.
Research has found that chilli powder, cayenne pepper, and paprika have all been contaminated with both natural and artificial dyes.
In some cases, samples of chilli powder have even been found to contain red lead oxide – an extremely toxic chemical used in rustproof paints.
Chilli powders have been found to be adulterated with dies including lead oxide. Powdered options are most commonly bulked out with cheap starchy fillers such as potato starch (stock image)
Luckily, cases of genuinely harmful dyes being added to chilli powder are rare.
A much more common form of fraud is the bulking out of the spice with starchy products like flour and potato starch.
But, once again, we can use a simple chemical reaction to spot whether we are being duped.
Real chilli powder is naturally low in starch, unlike the cheap products that are used to stretch the product further.
Iodine, which is sold as a disinfectant for first-aid kits, changes from brown to a deep blue-black colour in the presence of starch.
So, by adding a few drops of iodine to a sample of your chilli powder you can easily tell if extra starch has been added.
If you chilli powder is real, the iodine will remain reddish-brown, if it is fake the iodine will quickly change colour.
Of course, be sure not to ingest any of the chilli powder which has come into contact with iodine.
This same test can be used with any powdered spice such as ginger or garlic to test for the presence of cheap, starchy bulking agents.
