Herbal spices, essential for culinary and medicinal uses, are frequently adulterated with cheaper fillers, synthetic dyes, or toxic substances, posing health risks and eroding authenticity. This review synthesizes conventional and advanced methods for identifying adulterants in spices. Adulteration affects up to 17-48% of spice samples in global markets, with oregano often contaminated by olive or myrtle leaves, pepper by starch fillers, and turmeric by cheaper Curcuma species or dyes. Economic incentives drive these frauds, leading to health risks from allergens, toxins, or reduced potency. Rapid Alert System data highlights recurring issues in Europe and India over decades.
Divya* et al. (Mon,) studied this question.