How to Tell Natural Spices from Fake Spices

Spices are bright and diverse and add a strong flavor to any dish. But did you know that we often buy low-quality goods and cheap imitations. To help you identify the difference between real and fake spices, read through this guide and learn to identify the quality of spices you buy.

1. Cinnamon

More often than not, Chinese cassia is often sold instead of cinnamon. Though they look alike, cassia has a weaker aroma. Cassia sticks are also thicker and more coarse. They also tend to be curled mainly to one side. Ground cinnamon can be easily distinguished from cassia by adding a drop of iodine into the powder. If the spice turns blue, it is cassia. 

 

 

2. Black peppercorn

When crushed, a fresh black peppercorn splits into large pieces, leaving a minimal fatty trace. If it is of a poor quality, it will be very dry, if it is old, it will crumble into small parts when crushed. White pepper should be creamy and slightly coffee colored. If it is too white it will likely be bleached. White peppercorns don't have shells.

3. Ginger root

Ginger root should be smooth, hard, without wrinkles and have a thin skin. If the ginger is wrinkled or mushy, then it is stale. Opt for a ginger root that doesn't have too many growths so that the pulp won't have coarse fibers. 

 

 

4. Ground turmeric

 

Sometimes ground turmeric is replaced with colored flavored flour. Thankfully, this is easy to recognize. If you dissolve the powder in water, natural turmeric won't form whitish stains on the surface. The whole root of turmeric is yellow or orange. The skin is thin and its interior is bright. The root shouldn't be soft or wrinkled. 

 

 

5. Star Anise

Star anise should be divided into 8 segments containing shiny seeds. If damaged, it will release some oily liquid. Whereas if the stars are too brittle or too dark, it's old or of poor quality. 

 

 

6. Cardamom

Cardamom pods should be large, their color, olive or greenish. If it appears to be bright green, artificial colors may have been used. If it appears yellow, it was wrongly dried or is very old. 

 

 

7. Nutmeg

Nutmeg is large, oval and has a lot of furrows inside. Fake nutmeg is a more elongated shape and has far fewer furrows when cut. 

 

 

8. Clove

Clove buds should be brown with heads of a lighter color than the stalks. Its aroma is strong and has a burning, slightly bitter taste. Lower the buds into water to determine the freshness. Fresh cloves float vertically, while old ones lie on the surface of the water. 

 

 

9. Vanilla pods

Vanilla pods retain their flavor for several years. If they are of a good quality, they should have curls at their ends. They appear chocolate in color, should be flexible and vary in size from 15 to 25 cm (6-10") long. Even if they are not of the best quality, the aroma of vanilla is still strong, unlike its synthetic analog, vanillin. 

 

 

10. Saffron

Natural saffron is very expensive, meaning that if you happened upon saffron at a good price, it is most likely fake, made from turmeric, safflower or dried beetroot. Real saffron should be of a rich burgundy or dark red color. When ground, saffron should have a powdery texture. If dissolved in water, it will color after 15 minutes.

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