With the rising interest in ethnic cuisine, the global demand for spices is increasing yearly. In 2018 the spice industry sold US$15.9 billion worth of products internationally, with sales in 2026 estimated to top US$22.5 billion. Unfortunately, a significant problem is endangering spice markets – fake goods. Raids of manufacturing facilities in recent years have discovered contaminants such as fungi, pesticides and toxic heavy metals being added to spices and spice mixtures. Investigators identified, among other things, traces of donkey dung, hay, acids, lead, brick powder, talc and sand.
One of the tricks used to counterfeit the look of spices is inauthentic colouring. According to the Food Fraud Database, over 100 infractions of the use of other flower species, like calendula, were used to colour saffron. Saffron comes from the stigma and styles of the crocus, a flower that only blossoms four times in its lifetime. Saffron is an expensive spice – one easy to falsify with look-alike flowers. Beet juice and an industrial product known as Sudan dye are added to chilli powder to enhance its bright red colour. And the unmistakable yellow-orange hue of turmeric often contains Metanil yellow, a dye not meant for human consumption.
From pink peppercorns to ginger’s golden yellow to saffron’s vibrant orange, people are initially attracted to spices by their colouring. It’s virtually impossible for the average consumer to know when someone has tampered with a spice’s purity. Experts advise that you should always purchase your spices from reputable sources and, when in doubt, ask questions.