New-York tribune., 1905-07-09
DIR. w. ID. Bieelow. of the u. ,.
Bureau of Chemistry, Shows
How 70 Detect Them.

The tendency Of the age TO save the consumer
trouble and labor by placing on the market
foods in an advanced state of preparation eA-
tends even TO spices. A relatively small amount
of spices is now sold TO the consumer 10 Oe
ground in the home. The public prefers lhe
convenience of buying the ground article anu
ignores the greater probability or It's pelhg
adulterated The public also demands goods
at the lowest possible price. and frequently for
gets that they are cheapened at the expense OF
quality and purity
Ground spices may be purchased in a pure
state, but powdered substances are easily adul-
terated. Cheap preparations closely resembling
every variety of ground spice are manufactures
for the purpose of facilitating aduiteration.
Spices that are mixed with such preparations
are not always sold for their commercial value,
hut usually cost less than genuine spices.
The purchaser can avoid adulterated spices
10 a large extent by purchasing them in an un-
ground condition and grinding them with small!
mills in his home. Yet even in the unground
state adulteration is not uncommon Gloves
sometimes contain a large amount of broken
stems and twgs from the trees which they
grew. Allspice. which is a cheaper article than
cloves. is also sometimes mixed with the latter.
and presents the appearance Of the globular end
OF the Glove careful inspection. however,
will readily show the difference
Certain spices are sometimes distilled WITH
steam and the essential oils-their valuable
constituent-remoN =. The surface OF spices
that have been thus treated is cal and fire.
cuently blistered. They are much less sharp to
the taste. Sometimes the flavor is almost en-
tirely removed
In rare cases artificial pellets mixed with
. whole spices. Some time ago my attention was
called TO a sample of unground pepper which
at first glance appeared TO be rather hgn
grade article. On closer inspection, however,
there were evident a number of pellets about
half the size Of the pepercorns and with a
surface relatively smooth compared with that
OF the black pepper. On examination these
small pellets were found TO consist of tapioca
oolored with lampback. Even in purchasing
unground spices. therefore, a careful inspection
OF the article purchased should be made by the
consumer.
If the article is purchased in a ground state
there are few tests that can be applied in the
kitchen. Most Of the common spices are rich in
starch. Cloves. mustard and cayenne. however,
are practically free from starch, and the pres
eEce of starch in the ground articles is proof
o. adulteratioa. To detect il a teaspoonful of
the spice in Question is stirred into a cup Of
boiling water and the boiling continued FOL
two or three minutes. The mixture is then
cooled and a single drop of tincture OF iodine
added. The presence of starch, indicated by
the formation of a deep blue color. indicates that
L starchy adulterant is present in the sample
Cereal products and other materials OF a very
light color often used for adulterating spices.
The natural color OF spices is sometimes restored
IL the case of black or dark colored varieties by
the use of charcoal or roasted cocoanut shells.
In the case of yellow and brown spices, vegeta-
bic or coal tar colors employed TO restore the
natural color destroyed by the of adul-
The coal tar colors employed for this purpose
may often be detected as follows:
\ tablespoonful or two of the spice is boiled
for a minute or two with a little water to which
q few drops of hydrochloric acid has been
added. The solution is filtered. and the liquid
boiled for two or three minutes with a few
strands OF white woollen yarn. The wool then Is
washed with hot water. If il is practically
white no artificial color is present that can be
detected by this method. If it is colored it is
boiled TWO or three minutes with little water
10 which few drops Of household ammonia has
been added. The wool is removed and hydro
chloric acid added drop or two at time until
after mixing and blowing into the vessel do re-
move ammonia laden air) no odor of ammonia
remains A few more drops of hydrochlOric acid
and two or three strands OF fresh woollen yarn
are then added and the liquid again boiled for
two or three minutes. The wool is then removed
and washed with hot water. IL should be al
most white. ANY bright color IN the wool is TO
be attributed to coal tar colors. In using this
Test il must be remembered that hydrochlorlc
acid is strongly corrosive. II must not be al
lowed 10 touch the flesh, clothing or any metal.
In yellow spices, especially mustard turmerlc
IS often employed. This is especially true in
prepared mustard, which sufficient amount
OF starchy adulterant is commonly added 10 re-
cuce The natural color materially. II turnerlc De
employed TO restore the normal shade an in
oicaIiun of that fact may sometimes be obtained
by mixing with small portion OF the sample
TWO or three tablespoonfuls Of water and a fe%
drops OF household ammonia, when marked
brown color which does not appear IN the ap-
OF turmeric is formed. At the present
time turmeTic, a solution Of curcuma 1thc
COlOrfng matter Of turmericD, Is added 10 adul-
teIated mustard la sufficient amount TO increase
tent TO give the brown appearance with am
monia described above. In such cases a tea
spoonful Of the suspected sample may be thor.
Oughly stirred with couple OF tablespooniuls OF
alcohol, the mixture allowed TO settle for some
time and the upper liquid poured off into clean
glass bottle. To about two tablespoonfuls OF
the liquid thus prepared eight or ten drops or a
concentrated solution of boric acid and about
twenty drops OF hydrochlOric acid are added.
and the solution mixed by stirring with a
splinter Of wood A strip OF filter paper about
one-half inch wide and two three inches long
IS then suspended that its lower end is i'm
mersed IN the solution and allowed to stand Tor
couple Of hours. IL turmeTic be present. a
cherry REQ color forms the filter paper just
above where IL is wet by the solution. frequently
from three-fourths 10 inch above the sur
face Of the liquid itself A drop of household
ammonia changes this red color TO a dark green