Silent Sabotage: Nutritional Degradation Through Unhealthy Ingredient Alteration in the Pappad industry0

• A to Z, Food Hygiene, Food Safety, Health & Wellness, Research, Resources
• June 11, 2025

Authors: Kochurani Abraham, Linda Joise George and Sunitha Poulose In Kerala cuisine, few items are as iconic and essential as the humble pappadam. Crisp, aromatic, and golden when fried, it’s more than just a side dish; it’s a staple of everyday meals and an inseparable part of festive dining. Its importance is especially evident during