Fostering a Healthier Future by Eliminating Adulteration in Spices for Safer, Natural Flavors
Adulteration in spices is a significant issue that affects both consumer health and food quality. Adulterants can be intentionally added to spices to increase volume, alter color, or enhance flavor, but these substances often pose health risks and compromise the integrity of the spice. Red lead oxide in chili powder, synthetic dyes in turmeric can cause allergic reactions, respiratory issues, and long-term health problems, including cancer. Artificial flavorings or preservatives added to curry powders or spice blends cause allergic reactions, toxicity, and long-term health effects. Adding brick powder or synthetic starch to turmeric to enhance color, mixing common flour or colored powders with chili powder may cause gastrointestinal issues and other health problems due to impurities. Heavy metals like lead or arsenic can lead to serious health issues such as neurological damage and organ dysfunction. Pesticides and mold can cause a range of health problems from acute poisoning to chronic conditions.
We support SHGs to grow organic spices at Village Baragoan, Machra Block, Meerut, Uttar Pradesh. Our spices are free of:
Artificial Colors
Synthetic Additives
Substitutes and Fillers
Contaminants
Pesticides
Mold
What we offer:
Authentic products
Farm-to-Table Initiatives: Support initiatives that connect SHGs directly with consumers, reducing the chances of adulteration
Local and naturally grown spices: Promote the use of locally naturally grown spices, which have better traceability and less risk of adulteration
