No one is immune from acquisitionFalsified spices and seasonings, even where they grow ... often, traveling to distant countries, we buy low-grade goods in tourist shops, and Real spices And remain are not known by us.
This problem was before ... for example, under the guise ofThe most expensive spice (saffron) has been selling cheap safflower for several centuries. And what kind of spices can be said if they are sold on the market in an open manner? Such trade points should be avoided altogether, preferring a packaged product (in foil or glass containers).
The easiest way to check the quality of a single product, powder mixtures often contain extra particles, the presence of which can be found only in a special laboratory.
The diameter of a pea of black pepper should not beExceed 3-5 millimeters. When squeezed, the pepper has the property of breaking down into large particles, leaving a slightly greasy, oily trail. The overdried or poor-quality product after such manipulation turns to a rubbish.
The shell of green pepper differs richOlive-colored, it also has a slightly loose structure. White pepper lacks a shell, it has a delicate coffee color. Allspice has large kernels (5-9 millimeters). If you immerse it in water, it sinks.
You can distinguish quality cinnamon from counterfeitAs in the hammer, and in a unified form. In the powder often drip iodine. If the product has turned blue, then, before you, cassia is the most common analogue of cinnamon.
Cinnamon sticks differ slightly reddish color, and also more thin and friable structure. Cassia is much rougher than her relative and twisted one-sidedly.
Most often under the guise of this costly spiceWe are offered safflower, dried beets or turmeric. To distinguish the real saffron from a fake is quite simple: its cost is simply prohibitive, the appearance is uniform, the spice has a rich red color.
Vanilla pods come in several varieties, theirProperties persist for years. It is worth buying this spice in pods, as its quality will still be higher than that of synthetic vanillin.
Quality cloves has a strong aroma andBurning taste. Its form is uniform, color brown, usually the legs are darker than buds. As well as black pepper, with damage to the clove, gives off an oily liquid.
If you omit the fresh spice in the water, it will float "soldier", and a poor-quality clove will remain "lying" on the surface.
The quality of cardamom can be determined from itsAppearance: the length of the boxes should not be more than 2.5 cm, the color - brown-green. A bright green color indicates chemical staining, and yellow indicates incorrect drying.
The color of the quality spice is red-brown. If the sprockets are damaged, an oily liquid should be released. Brittle or too dark fruits indicate a poor-quality product.
Not everyone knows that often under the guise ofPowdered kukrumy we are selling ordinary tinted flour. To learn about a fake it is possible, having dissolved a small amount of a product in water. If the surface is formed whitish divorce, then you have acquired a falsified product.
Be sure to tell your friends how to choose spices and spices correctly, they will be grateful!