This paper reviews the existing methods for determining the authenticity of turmeric. It also presents the results of DNA analysis of samples purchased in Russia, showing that levels of wheat flour were found up to 15%. In order to compensate for the change in colour of adulterated turmeric, the authors looked at the use of sodium and potasium chromates to correct the natural colour of the spice.
Read the abstract here, but the full open access paper in only available in Russian
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