The winter season is upon us, and Ayurveda recommends that we consume cinnamon, saffron, nutmeg, and a variety of other spices to keep us warm and protect us from bacteria-borne ailments. But did you know that even these spices are contaminated by market participants in order to maintain demand and supply? It is critical for us as consumers to be aware of the consequences of food adulteration and to refuse such items. The Food Safety and Standards Authority of India (FSSAI) has launched a Twitter campaign dubbed #DetectingFoodAdulterants to make it easier for the general public.

Moreover, they have also released a video stating how one can detect that the saffron has been tampered with. Spices are quite integral to Indian cuisine and history. Rarely does an Indian household cook anything without a hint or two of spices- that is the essence of Indian cuisine. India has always been known for spices; our immense colonization by the British was in regard to the wonderful aromatic herbs grown and used in our subcontinent.

Saffron is known to be one of the most expensive spices. This is mostly because of the cost of cultivation- growing saffron is a very labor-intensive process. Saffron is believed to be an antioxidant that removes the free radicals from your body. Often nicknamed the 'sunshine spice' saffron is believed to act as a mood booster, elevating your mood from when you're down in the dumps. And when you've got a handful of this precious spice, you best ensure that the saffron you hold is both real and original.

Adulteration of saffron: How to Spot It

• 1. Fill a glass jar halfway with hot water (70-80 degrees).
• 2. Add a few saffron threads.
• 3. The pure saffron will gently exude its characteristic saffron color into the water.
• 4. The saffron that has been tampered with will quickly emit color into the water.

Food adulterants are so harmful, according to research, that they can cause heart failure, liver diseases, renal disorders, and more. So, be on the lookout for hazardous adulterants, and you can now identify food adulterants at home in foods like rice, turmeric, black pepper, and sugar.