Red chili powder is one of the most common spices used in Indian cuisine. This not only gives the curry the perfect color but also enhances the taste and spiciness. This red spice from one of the popular Indian brands has been recalled by the Food Safety and Standards Authority of India (FSSAI). Read on to find out why.
FSSAI on Thursday sent Baba Ramdev under the direction Nutrition of Patanjali to recall the entire batch of red chili powder due to non-compliance with FSSAI (Contaminants, Toxins and Residues) Rules, 2011.
According to reports, FSSAI has taken this action and ordered Patanjali Foods Limited to initiate recall of the entire batch of food products (eg ‘Red Chilli Powder (Packed)’ batch number – AJD2400012 due to non-compliance of Food Safety and Standards Norms (Contaminants, Toxins and Residues ), 2011.”
As reported, the food safety regulator found violations of some norms.
In the past, too, many leading brands have been flagged for adulteration or use of substandard raw materials in the production of red chili powder. There have been cases where chili powder has been adulterated with brick powder, salt, talcum powder, soapstone and the like. Harmful artificial chemicals are used to impart color.
How to check the adulteration of red chili powder at home
Water Test: Add a spoonful of red chili powder to a glass of water and let it settle. Pure chili powder sinks, while additives such as brick powder or artificial coloring will float or dissolve, coloring the water.
Palm Rub Test: Rub a small amount of chili powder on the palm of your hand. If a bright red stain remains on it, it may have been artificially dyed. Pure chili powder leaves a soft, natural stain.
Acidity Test: Mix a small amount of chili powder with hydrochloric acid (or lime juice) and water. Fizzing indicates the presence of chalk powder or washing soda.
Taste and smell test: Pure chili powder will have a natural spicy aroma and a uniform spicy taste. Due to the addition of fillers, the adulterated powder may have a bland or gritty taste.
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