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The Salt Squabble: Is Your Salt Adulterated?0
- A to Z, Food Hygiene, Food Laws, Health & Wellness
- August 22, 2022
“Salt is the only product that changes cuisine. There’s a big difference between food that has salt and food without it. If you don’t believe that, ask people who can’t eat salt”. – Ferran Adria Salt is one such ingredient which can make or break a meal; it’s part of everyone’s kitchen and we
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Eating Watermelon Regularly May Boost Your Health, According to a Study 0
- A to Z, General, Health & Wellness
- August 21, 2022
When it comes to refreshing and delicious summer fruits, watermelon takes the crown. Besides being a perfect way to beat the heat, recent research suggests that this juicy delight offers more than just hydration and flavour. A study has revealed that eating watermelon regularly may play a significant role in promoting overall health and well-being.
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Saffron Sorrows: Adulteration of Saffron!0
- A to Z, Food Hygiene, Food Safety, Health & Wellness
- August 15, 2022
Saffron, the precious spice derived from the Crocus sativus flower, is highly susceptible to adulteration due to its economic value and limited global production.
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Maida Malice: Learn All About Its Adulteration 0

Pizzas, doughnuts, paranthas, pastries, momos, pasta— what looks like a list of all of our favourite comfort foods may be under the threat of contamination because of the one essential, common ingredient they all use, i.e., Maida or white flour. Maida is white flour made from wheat after being milled without any bran, refined, and bleached.

The Clove Controversy: Adulteration In Cloves 0

The Many uses of Cloves Clove (Syzygium aromaticum) is indigenous to Indonesia. Its dried flower buds are popularly used in Chinese and Ayurvedic medicine. It’s one of the most commonly used kitchen spices — used as a tastemaker and for its health benefits. Its essential oil is believed to have umpteen benefits and nutritional properties.

Ghee Grievances: Is The Ghee We’re Using Free Of Adulteration?0

The Glory of Ghee Ghee is a type of clarified butter, and a staple ingredient in Indian cuisine. It’s best known for its rich nutritional profile, which may be one reason as to why it has become increasingly popular in recent years. It is made by boiling butter to caramelise the milk protein, which is