Fakes everywhere! Now I know how to choose quality spices...

No one is immune from the purchase of adulterated spices and seasonings, even where they grow... a lot, traveling to distant countries, we buy in the tourist shops, low-grade goods, and real spices and are not known to us.

This problem was before... For example, under the guise of the most expensive spice (saffron) for several centuries sell cheap safflower. And what about the quality of the spice you can tell if they are sold on the market in the clear? Those outlets are better avoided altogether, preferring the Packed product (in foil or glass containers).

The easiest way to check on the quality of the whole product, the powder mixes often contain extra particles, the presence of which can be found only in a special laboratory.





Natural spices

1. Pepper
   GOST diameter of peas of black pepper should not exceed 3-5 mm. When squeezing the pepper tends to break up into large particles, leaving a slightly oily, oily trace. Barren or poor quality product after such manipulation turns into dust. Sheath green pepper is a rich olive color, it also has a slightly fluffy texture. The white pepper is missing from the shell, it has a pale coffee color. Allspice has a large kernel (5-9 mm). If you immerse it in water, it sinks.
   
   
   
   
   
2. Cinnamon
   To distinguish high-quality cinnamon from a fake in a rock, or in solid form. Powder often drip iodine. If the product was painted in blue color, so before you Cassia — the most common analogue cinnamon. Cinnamon sticks differ slightly reddish color, and more delicate and loose structure. Cassia is much rougher of his relatives and spun one-sided.
   
   
   
   
   
3. Saffron
   Often under the guise of this costly spice in our offer safflower, dried beets or turmeric. To distinguish real saffron from the fake is quite simple: the cost is simply prohibitive, appearance — homogeneous, the spice has a rich red color.
   
   
   
4. Vanilla
   Vanilla pods come in several varieties, their properties can be preserved for many years. You should buy this spice in the pods, because its quality will still be higher than that of synthetic vanilla.
   
   
   
5. Carnation
   Quality clove has a strong aroma and pungent taste. Its homogeneous form, colour brown, the legs usually darker buds. Like black pepper, damaged clove secretes oily liquid. If you omit the fresh spice into the water, it will float a "soldier", and of poor quality cloves will "lie" on the surface.
   
   
   
   
   
6. Cardamom
   To determine the quality of cardamom can be for its appearance: the length of the boxes should be no bigger than 2.5 cm, colour — brown-green. Bright green color indicates a chemical staining, and the yellow of improper drying.
   
   
   
7. Star anise
   Color quality spices — red-brown. If damaged veins should stand out oily liquid. Brittle or too dark fruits indicate poor quality product.
   
   
   
8. Turmeric
   Not everyone knows that often under the form of powder kurumi we sell ordinary colored flour. Learn about fake by dissolving a small amount of product in water. If the surface formed whitish stains, so you purchased a counterfeit product.